Tag Archives: Brownies

Avocado Brownies

That’s right.  You heard me.  Avocado BROWNIES.

My initial reaction was, “gross… I have to try these!” And when I did, they were surprisingly fudgy and delicious!

I have mentioned before how I have an addiction to chocolate.  I’m not kidding… chocolate addiction is very real and very serious, kids.  Indulge responsibly.   I’m on the road to recovery, but after Valentine’s, I had a pretty big relapse.  I’ve been clean for about 45 minutes.  I’m confessing this to you because I want you to know that you’re not alone.  You can get help.  These brownies can help you.  They’re packed with healthy fats and antioxidants.

I think it’s important to note here that fat contains 9 calories to the gram (compared to carbs being only 4 calories per gram), so if you’re counting calories, these don’t really help you.  BUT, I want to reiterate the importance of the CONTENT of those calories.  For example, you can eat one regular-sized cookie or you can eat 4 cups of broccoli.  Same calories.  But your body responds entirely different based on what you are putting inside.  So these brownies are an improvement, but you should still practice self-control. 😉

Okay, back to the important stuff.  These brownies are full of healthy fats and contain more nutrition than the empty calories of normal brownies.  Most people who tried them loved them! …with the exception of one 10-year-old boy who thought they were an abominable lie against everything pure and good.  So, 14 out of 15 people enjoyed them.  Not bad odds if you ask me.  A lot better than Grape Nuts, and they’re still in business!

I made these two or three times and tweaked the recipe a tad.  The original recipe post from the Frugal Mom has really great pictures where you can see the fudgy richness and everything.  Here’s the link if you want to check it out.

The only reason I made changes was that I didn’t have coconut flour. I also felt that the frosting needed more honey and cocoa powder.  I added some salt because salt really helps to round out the flavors in baked goods.  And I doubled the vanilla because, well, I always do that. 😉

TIPS: Make sure your avocados are pretty soft.  If they are too firm, they won’t have as much fudginess (which is the most important thing in a brownie if you ask me).  If you don’t like fudgy brownies and want them more cake-like, add another egg to the batter (this also works for box mixes and cookies).  Secondly, make sure you let them cool all the way.  If you get too impatient like I did, you will burn your mouth.

I hope you get the chance to make these!  They really are yummy!  Let me know what you think!  Comment and share!

-Abby Hughes

Fudgy Avocado Brownies
Prep time
Cook time
Total time
Fudgy, rich, and delicious. Perfect for those relentless chocolate cravings.
Recipe type: Dessert
Serves: 20 Brownies
  • 1½ cup Dark Chocolate Chips
  • 2 TBS Coconut Oil
  • 2 cups Avocado Puree (4-5 medium hass avocados, soft)
  • 1 cup Honey
  • 2½ tsp. Vanilla Extract
  • 3 Eggs
  • ½ tsp. Salt
  • 1 cup Cocoa Powder
  • ½ cup Coconut Flour (I used coconut protein flour)
  1. Preheat your oven to 400 degrees F.
  2. Line the base of a 9x13 inch pan with parchment paper allowing some overhang. Grease or spray pan.
  3. Melt the dark chocolate and coconut oil in the microwave or over a double boiler.
  4. Puree the avocados in a food processor.
  5. Stir one cup avocado, ½ cup honey, and vanilla into the cooled chocolate.
  6. Add eggs, one at a time.
  7. Stir in coconut flour, ¼ tsp salt, and ½ cup cocoa powder just until mixed.
  8. Pour batter into pan and bake for 12-15 minutes.
  9. While the brownies cook, combine the other cup of avocado, ½ cup honey, ¼ tsp. salt, ½ tsp. vanilla, and ½ cup cocoa powder in the food processor to make the frosting.
  10. When the brownies are done, cool completely before removing from the pan.
  11. Spread frosting in an even layer on top of brownies.
  12. Cut and enjoy!


TWD: Best-Ever Brownies

Before you say “What? brownies the week of Thanksgiving and just before Christmas? How boring.”  Oh, wait a minute, that is what I mumbled to myself as I began today’s project. Boy was I wrong!

Twice a month a group of 400+ bakers join together, bake the same recipe from Dorie Greenspan’s cookbook, Baking With Julia.  Recipes are chosen by nomination and I was surprised when this week’s recipe turned up to be brownies, even though the title states “Best-Ever” Brownies.

TWD bakers have a chance to share what they like and don’t like about the recipe before we actually post our experience.  This time many bakers complained that the brownies did not bake in the specified amount of time, which is 25 to 28 minutes. For some the brownies were still soupy at 60 minutes.  I decided early on that I wanted to try this recipe in my little mini-muffin pans. Boy am I glad I did!  Read on …

The recipe calls for 4 ounces unsweetened chocolate and 2 ounces bittersweet chocolate.  I had 2 ounces of unsweetened chocolate on hand, a package of bittersweet chips, semi-sweet chips and some white chocolate chips.  I ended up using: 2 ounces unsweetened chocolate, 2 ounces bittersweet, 3 ounces semi-sweet chips and then I added in about 2 ounces of finely chopped white chips before baking.

The chocolate (except the white chocolate) is carefully melted along with unsalted butter.  I turned the burner on low, stirred as it melted and it did fine.  A cup of sugar is then stirred into the melted butter/chocolate mixture. Vanilla is added after the chocolate has melted and is removed from the stove.

While the chocolate is melting I stirred together the remaining sugar and 4 eggs.  Half of this mixture is then whisked into the chocolate/butter mixture.  Constant stirring keeps the eggs for actually cooking from the heat of the chocolate.  The remaining half of the egg/sugar mixture is whipped on high-speed until it is fluffy and doubled in volume.
Mixing the chocolate into to the whipped eggs and the brownie batter begins to take form.  Flour and salt are folded in to complete the process.
I folded in the chopped white chocolate just to mix slightly. Brownie batter doesn’t like to be over-beaten so each step is mixed keeping this in mind.  Next time I will leave out the white chocolate and add walnuts! Yum.  The original recipe directs the batter be poured into a 9″ square pan and baked for 25 to 28 minutes.  Do yourself a favor … get out your little mini-muffin tins, grease lightly and fill 3/4 full.  Bake 18 minutes.
The result will be some of the “best-ever” brownies you will ever make or eat! I got 60 mini brownie-bites out of the recipe.I drizzled some with white chocolate, some with melted semi-sweet chocolate and some I left plain.  These little brownie bites are fudgey without being gooey.
They will keep covered for 2 to 3 days at room temperature and can be frozen for up to a month.
I promise you they will be the hit of any office potluck, Christmas open house or neighborhood gathering.  I started out fussing about making brownies when there are so many exciting Christmas treats to be made.  I ended up with some of the best-ever brownies and these treats will be showing up all over my holidays!
The Chief and my sous-chef dish-washing mom got the honor of the first bites.  As they grumbled about gaining weight during the holidays this small plate was devoured in short order amid a variety of oohs and aaahs!

The recipe can be found in full thanks to Monica of A Beautiful Mess, this week’s host.  You can find the recipe on her site or on page 331-3321 of Baking with Julia: Savor the Joys of Baking with America’s Best Bakers.  The results from other bakers can be seen by visiting the TWD blogroll.

~Many Blessings and Happy Cooking! Catherine

Weekend RoundUP and A Surprise Blessing!

Have you ever bought or sold anything on Craigslist?  Since July 9, 2007 we have used Craigslist 64 times.  Bought some stuff, sold some stuff, gave away stuff, well you get the idea.  Recently we sold some extra glass blocks left over from our guest cabin remodel.  I corresponded with the Craigslist buyer a couple times via email. At the appointed time “Mr. and Mrs. Buyer” arrived at our home.  Can you imagine my incredible surprise (and delight) when Mrs. Buyer emerges from their truck saying “I have been to your website and I love it.  I brought you some gifts.”  What? Gifts? For Me?  Turns out that Gina is the owner of www.bodyniche.com.  Gina’s products are all natural made using her own recipes designed from years of research and development.  She uses high quality natural and organic ingredients so the products are healthy and beneficial to everyone! Gina brought me a wonderful Face & Body Bar which I am using every day on my face. It is fresh and clean and leaves my skin feeling soft and not dry at all!  Gina also gave me a bottle of TealaVera Skin Therapy Gel. How could Gina possibly have known how much we need this product?  The bottle reads: TeaLaVera has been known to help with Acne, Eczema, Poison Ivy/Oak, Skin Rashes, Minor Cuts, Scrapes, Burns, Sun Burns, and Insect Bites.  In other words LEE.  My beloved husband. This bottle completely describes a day in the life of LEE!  Gina how could you have known?  She also gave me a large bottle of Body Lotion with aloe and cucumber.  Thank you Gina! Your products are so lovely and your gifts to me a beautiful, surprising blessing.  BodyNICHE.com is a full service website with too many products to mention.  I hope you will go check it out yourself! Thank you again, Gina.
In between watching the Olympics and bringing in the garden produce it’s been a busy week in the kitchen from Black Bean Brownies, to my first Triple Berry Galette! If you are looking for an appetizer for the closing ceremonies of the Olympics (you are watching, aren’t you?) the Artichoke Parmesan Bake will do the trick very nicely.  Have a great weekend!


Genesis 12:3

I will bless those who bless you,
and whoever curses you I will curse;
and all peoples on earth
will be blessed through you.

Weekend RoundUP April 28

Walk Through The Bible In One Year
Week 13 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 1 Samuel 1-4, Tues 1 Samuel 5-10, Wed 1 Samuel 11-14,
Thursday 1 Samuel 15-17, Friday 1 Samuel 18-21,
Saturday Samuel 22-25, Sunday 1 Samuel 26-31
Blessings as you read!

Happy Saturday! It has been a busy week at our home. We are in the middle of a small remodeling project.  I say small because the conversation started out something like this. “Hey! Let’s make the cabin (a free standing one room building on our property) into a guest room.” Oh good idea!  “Then when we have company they will have some privacy and their own space.” Really good idea!  Simple…  Yep….  Nope…  Because soon  we are talking like … “we’ll frame in a little bathroom, move a little electrical … do a little painting.”  You get my drift?  I am quite sure you know exactly what happens when you start a “little” remodel project.  I have spent more time with a tape measure and paint brush this week than with a fry pan and a skillet.
Before picture … stay tuned for the after pictures!

Since I haven’t been doing all the baking this week I want to share some fab websites that I love cruising for the love of good pictures, inspiration, comfort, and peace.Chocolate Fudge Brownies with Chocolate Buttercream Frosting … doesn’t it look awesome?  This outstanding brownie recipe can be found at The Brown Eyed Baker.  Thank you Michelle for letting us drool over this picture!

Thick and Chewy Nutella Chunk Cookie Bars were all the rage this week at Tracey’s Culinary Adventures.  D0 you get the idea I am hungry for chocolate?  Seems like plenty of others are baking and eating chocolate this week 🙂  Here are a few chocolate creations I have bookmarked for you from my own recipe files.
Chocolate Covered Strawberries

Chocolate Chip Mousse Cupcakes with Kahlua Buttercream Frosting

Tuesdays With Dorie recipe: Chocolate Truffle Tartlets

If you missed any of these recipes just click on the picture or the recipe name and you will have a link to that recipe.  I hope this has been a blessed baking week for you and a wonderful weekend ahead.

Chicken Tetrazzini

Mom’s Fruit Salad

and my personal favorite:
Lemon Icebox Pie

Many Blessings and Happy Cooking!