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Deliciously Rich Avocado Brownies

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Feel free to swap in different toppings such as nuts or seeds, dried fruit, or even coconut shreds. These brownies are good for up to a week in the refrigerator or a few months in the freezer.


  • 2 medium, ripe avocados skin and pit removed (halve the avocado and scoop out with a spoon)
  • 1/2 cup pure maple syrup
  • 1/4 cup raw granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon salt or pinch of sea salt
  • 1/2 cup semi-sweet chocolate chips or cacao nibs


  • Preheat oven to 350 degrees and set aside a lightly greased 8 x 8 baking dish.
  • In a food processor, add the avocado, maple syrup and sugar. Blend well. Then add the eggs and vanilla extract.
  • Mix well so that all of the ingredients are blended together. Make sure to scrape the sides for any remnants.
  • Gently add in the flour, baking soda, salt and cocoa and mix well.
  • Turn off the processor and remove the blade. Stir in the chocolate chips using a spoon or spatula.
  • Spread the batter into the pan evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothipick to make sure nothing sticks.
  • Remove from heat and let cool before cutting into squares. Enjoy!

Recipe provided by Meridan Zerner, MS, RDN, CSSD, LD.