You might be wondering — what? You put avocado in brownies? And to that I will confidently respond yes, because it was probably one of the better decisions I've ever made in my life. Avocado acts as a butter or oil replacement here, adding moistness and fudginess to the brownies, without you even knowing what is happening. If you have some avocados that have all decided to ripen at the same time, skip the guacamole and try this instead. And finally, these can be made in a blender or a food processor. We all know there's nothing better than brownies you can whip up with the push of a button.
Technique tip: There is no butter or oil in this recipe because the avocado is so creamy that it acts as a butter or oil replacement, and no you don't taste it.
Swap option: Use almond butter or cashew butter in the place of peanut butter. Add chocolate chips if you prefer a sweeter brownie!
Preheat oven to 350 F and grease an 8-inch square cake pan with coconut oil or line it with parchment paper.2.
In a high-speed blender or food processor, combine the ripe avocado flesh, peanut butter, maple syrup, eggs, coconut sugar and vanilla extract. Blend or process until very smooth.3.
Add the cocoa powder, almond flour, baking soda and salt. Blend or process until the mixture is fully incorporated and smooth; you may need to scrape down the sides of the blender a few times.4.
Fold in the chocolate chips (if using) and transfer the brownie batter to your prepared pan. Add a few extra chips on top, if desired.5.
Bake for 25 to 30 minutes until the edges of the brownies begin to pull away slightly from the sides of the pan and a knife inserted into the center comes out clean.6.
Let brownies cool before enjoying.7.
To serve, top with a drizzle of peanut butter, a scoop of ice cream or a pinch of flaky sea salt.