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Avocado Brownies

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A rich, chocolate brownie made with avocado and chocolate chunks on top.

In addition to being a fun kitchen experiment and healthy alternative to traditional brownies, avocado brownies are actually incredibly GOOD! Who knew that avocado brownies could be so chewy, fudgy, chocolatey, and delicious?!

My first attempt at creating an avocado brownie recipe included a few too many changes to traditional brownies. They turned out okay, but I’m so glad I tried again. I kept more traditional brownie ingredients in the second batch and they turned out perfect!

HEALTHY AVOCADO BROWNIES

So, these brownies are not exactly a health food, but the following changes/substitutions definitely make this avocado brownie recipe a bit healthier than traditional brownies.

  • A Healthy Fat: This recipe has an entire avocado in it. Because of the healthy fat the avocado provides, we only need to add 4 tablespoons of butter instead of the usual half a cup or more of butter that is added to most brownie recipes!
  • A Natural Sugar Substitute: Maple syrup adds a nice, subtle flavor and reduces the need for processed sugar. Just a half a cup of brown sugar is used.

SUPER CHOCOLATY

These avocado chocolate brownies are chocolate lover approved! The recipe includes cocoa, melted chocolate, chocolate chunks or chopped chocolate for the topping, and a little espresso powder which intensifies the chocolate flavor!

An teaspoon filled with espresso powder with an avocado in the background.

For the melted chocolate, use semi-sweet or dark or a combination of the two. I don’t love too strong of a dark chocolate taste, so I used more semi-sweet than dark.

Chopped chocolate, chocolate chunks, or chocolate chips make the brownies taste and look even better. Use whatever you like for the topping. I used about an ounce and a half of chopped chocolate the first time I made these and loved how they turned out. The second time I made them, I used an ounce and a half of chocolate chunks.

HOW TO MAKE AVOCADO BROWNIES

START BY MELTING THE CHOCOLATE

When making these brownies, it’s a good idea to melt the chocolate first in order to give it time to cool. To melt the chocolate, add the chopped chocolate and butter to a bowl and melt it in the microwave for fifteen second intervals.

Give it a stir every fifteen seconds. Be careful not to over microwave it. You might see that it has a few chunks left in it, but they will disappear after you stir it. Set the chocolate aside to cool. When you’re ready to use it, go ahead and dip your (clean) finger in it to make sure it has cooled!

A white bowl filled with shiny melted chocolate and a spoon in it.

Next, whisk your dry ingredients together. The dry ingredients include flour, cocoa, salt, and a tablespoon of cornstarch. The little bit of cornstarch gives the brownies a little bit of chewiness.

The next step is my favorite part of this process: pureeing the avocado with maple syrup and vanilla! The smell (and taste) is amazing. I’m truly surprised this isn’t a thing yet because it would make such a good pie. I know it’d be bright green which would be a bit weird for a pie, but it’s so good. Scrape the sides of the bowl down in your food processor and pulse until the avocado is completely pureed.

Bright green pureed avocado in a food processor with a measuring cup of maple syrup next to it.

Next, whisk your eggs and brown sugar. I’ve done this by hand, but find it much easier to use my electric stand mixer. You can also use a hand held mixer. You want to mix it on high with a whisk attachment until the mixture is fluffy and has bubbles.

You’ll then mix in the avocado mixture followed by the melted chocolate. With both ingredients, whisk just until combined. Finally, using a spatula, carefully fold in the dry ingredients, being careful not to over mix. Once combined, pour your batter in the pan and top with chocolate.

CHECKING FOR DONENESS

These brownies bake in about 20 minutes. I like to check them at around 15 minutes. Stick a toothpick in the middle and if it comes out wet and goopy, continue baking. Keep an eye on them though because the goal is not to get a crumb free toothpick when you insert it in the dough. You want it to come out with some crumbs.

Let the brownies cool completely before eating. Cool them for about three hours. I find they taste even better the next day!

Rich avocado chocolate brownies ut into squares with chocolate chunks on top.

THE BEST AVOCADO BROWNIES!

One more thing about the avocado- you can’t taste it! It adds a creamy richness for sure, but you get more of the chocolate/maple syrup/brown sugar/vanilla flavor. You can absolutely drizzle some ganache over these, but they’re definitely a chocolaty treat as is!

For another chocolate-veg/fruit combo, try my double chocolate zucchini bread and for some more avocado flavor and healthiness, try my avocado banana kiwi smoothie!

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Delicious chocolatey avocado brownies with chocolate chunks in a stack.

Avocado Brownies

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 1x
  • Category: Dessert, Brownies
  • Method: Baking
  • Cuisine: American
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Description

These healthyish avocado brownies are creamy, rich and chocolatey. Made with a whole avocado and half the butter of most brownies, they are as fudgey and delicious as traditional brownies! 

Scale

Ingredients

  • 1 medium avocado, peeled and pitted
  • 2 large eggs, room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons vanilla
  • 1/2 cup flour (all purpose, whole wheat or almond)
  • 1/4 cup cocoa
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 4 tablespoons unsalted butter
  • 6 ounces chocolate, chopped, (semi sweet, dark, or a combination of the two) divided

Instructions

  1. With the oven rack in the middle position, preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides. 
  2. Combine the butter and 4 1/2 ounces of chopped chocolate or chocolate chips (reserve the remaining 1 1/2 ounces for the topping) in a bowl and microwave for 15 second intervals, stirring in between intervals. Continue until the butter and chocolate have melted. Set aside and let cool completely.
  3. In a medium sized bowl, combine the flour, cocoa powder, espresso powder, corn starch and salt. Set aside.
  4. Pulse the avocado in a food processor until smooth. Scrape down the sides and add the maple syrup and vanilla. 
  5. In the bowl of a stand mixer with the whisk attachment or using a hand held mixer, whisk the eggs and brown sugar for 1-2 minutes until the mixture is light, fluffy and a bit bubbly. Add the avocado mixture and whisk until just combined followed by the melted, cooled chocolate and butter mixture.
  6. Remove the bowl from the stand and carefully fold in the dry ingredients with a rubber spatula until just combined.  
  7. Pour the mixture in the pan and use a spatula to spread it out evenly. Bake 17-22 minutes or until a toothpick comes out with crumbs (not wet, goopy batter). Do not wait to take it out when a toothpick comes out with no crumbs. 
  8. Let brownies cool completely in the pan (3-4 hours) before cutting into bars. 

Keywords: Avocado, Brownies, Chocolate, Dark Chocolate, Brown Sugar, Dessert, Maple Syrup

Avocado Banana Kiwi Smoothie

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A fresh glass of a thick, creamy kiwi banana avocado smoothie.

This easy Avocado Banana Kiwi smoothie is everything I love in one recipe! It’s healthy, simple, delicious and beautiful! Perfect for breakfast or an afternoon snack, this smoothie can be whipped up in minutes. The best part is that you probably already have all the ingredients to make this sweet, ultra creamy, and slightly tangy treat!

Banana chunks, kiwi slices and an avocado in a blender.

I was so excited to share my two-ingredient Easy Healthy Banana Smoothie a little while back. With just two ingredients (banana and milk), care to take a guess what makes it SO good? Well there’s the natural sweetness in both the milk and banana. The best part of the smoothie though is how creamy and frothy the banana makes it when it gets blended together!

Is there anything creamier than a banana in a smoothie?! Oh…actually…yes there is…avocado! Plain avocado and milk is another one of my favorite smoothies, but here I up the creaminess factor and add a little natural sweetness with banana. Kiwi livens the flavors up and adds a bit of zest and tanginess!

A thick, creamy green kiwi banana smoothie in a glass.

Get ready to enjoy both the beauty and health benefits of this Avocado Banana Kiwi Smoothie ! Avid smoothie lovers and non smoothie lovers will love it. I know that because my husband instinctively raised both his eyebrows and nodded his head after trying it!

Make it and enjoy it as a healthy breakfast, afternoon snack, or healthy dessert! For more awesome smoothie recipes, make my

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a glass of avocado banana kiwi smoothie with a kiwi next to it and a blender behind it

Avocado Banana Kiwi Smoothie

  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 smoothies 1x
  • Category: Drinks
  • Method: Blender
  • Cuisine: American
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Description

Make this creamy, tasty Avocado Banana Kiwi Smoothie recipe for an easy, healthy breakfast or snack! Ready in minutes and so good for you!

Scale

Ingredients

  • 1 avocado, peeled and pitted
  • 1 banana, fresh or frozen and lightly chopped
  • 1 kiwi, peeled and halved
  • 1 cup milk
  • sugar to taste (optional)

Instructions

1. Place all ingredients in a blender. Blend until smooth and enjoy right away!

Notes

  • Feel free to substitute a different type of milk for regular milk.
  • Use 1 1/2 cups milk if you would like to thin if you want a thinner smoothie

Keywords: avocado, smoothie, banana, kiwi, clean, breakfast, snack

Shrimp Salad with Avocado and Mango

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a large bowl of shrimp salad with avocado, mango, green peppers, tomatoes, celery and parsley and lemons in the background

This gorgeous Shrimp Salad with Avocado and Mango recipe is hearty yet light and impressive yet easy to make! Ready in twenty minutes, it’s ready to star as a healthy main dish. It’ll also lighten up any lunch or dinner table as an eye catching side.

an avocado cut in half and diced next to a large bowl of chopped vegetables

COMBO INSPO

One of the best tagines I had when I lived in Morocco was a unique stew with shrimp and mangoes. I wouldn’t have thought of those two together, but the combination made perfect sense once I tried it! Both have a lightness and healthiness to them. I loved that bright fresh look and taste of the mango with the light yet filling shrimp.

The shrimp-mango tagine is great in cooler months, but this salad is the answer to my summertime shrimp-mango cravings! To this tasty duo, I add avocado, more fresh veggies and my favorite lemon-olive oil dressing.

COLOR AND HEALTH

Whether you make it for a crowd or as a quick weeknight meal, the colors in this dish will brighten up your table! It literally looks like summer to me and makes me feel healthy and happy just looking at it.

The colors give this salad an “eat the rainbow” vibe. The vibrant and varied colors are definitely indicative of all the health benefits packed in each ingredient and of the salad as a whole.

a small white bowl of lemon olive oil dressing with garlic and a small whisk in it and a large bowl of shrimp, avocado, green peppers, tomatoes

MAKING IT

Since it’s a salad, I cook the shrimp first to allow them time to cool. You can use any size shrimp. I use medium (31-40 Count), but you can use something smaller or larger. If you use jumbo shrimp, I recommend chopping them once they’re cooked so that they’re bite sized.

After you prep your shrimp, pat them dry with paper towels. Drying them will help the olive oil mixture to better coat to them. Toss your shrimp with the olive oil, salt, pepper and whatever dried herbs or spices you choose. I like 1/4-1/2 tsp of herbs or spices to my shrimp. For this recipe, I used dried oregano, but you can also use a combo of paprika and cumin, or a spice mix such as Old Bay or Cajun spice.

The shrimp cook up in minutes. While they cool, whisk the dressing together and chop the mango and vegetables. In addition to changing up the herbs and spices added to the shrimp, you can also change up the veggies. Cucumber and fresh roasted corn also add awesome color and fresh flavor!

a large white bowl with grilled shrimp, mango, avocado, tomatoes, celery and parsley salad with a lemon in the background

You’ll love how easy and versatile this Shrimp Salad with Avocado and Mango is. It’s quickly become one of my favorite go-to summer meals. I can also see myself making it in the winter when I’m craving a taste of summer!

a large white bowl of shrimp salad with chopped green peppers, parsley,mangoes, tomatoes,

FOR MORE DELICIOUS SALAD RECIPES, CHECK OUT MY:

CRANBERRY FETA SALAD

ROSE WATER QUINOA SALAD

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a large white bowl of shrimp salad with avocado and mango and a lemon next to it

Shrimp Salad with Avocado and Mango

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x
  • Category: Main dishes, Salads
  • Cuisine: American
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Description

It’s hard to believe this fresh, delicious Shrimp Salad with Avocado and Mango is both easy and healthy! Make it in minutes and enjoy it for lunch or dinner!

Scale

Ingredients

  • 1 avocado, diced
  • 1 mango, diced
  • 2 tomatoes, chopped
  • 1 cup celery, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup green onions, chopped (about two green onions)
  • 1/4 cup parsley, finely chopped
  • 1 lb medium raw shrimp, peeled and deveined
  • 1/4 tsp dried oregano (optional)
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • salt and pepper

FOR THE DRESSING

  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 cloves garlic, chopped
  • salt and pepper

Instructions

1. Combine the shrimp, garlic, oregano, olive oil, salt and pepper in a bowl. Mix well to make sure shrimp is well coated.

2. Arrange the shrimp in a single layer in a large skillet over medium heat. Cook for 2-3 minutes, until the shrimp becomes pink. Flip and cook 1-2 more minutes on the other side until shrimp are cooked through. Remove from heat and set aside.

3. In a smaller bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Set aside.

4. Combine the avocado, mango, tomatoes, celery, pepper, green onions, and parsley in a large bowl. Add the dressing and shrimp and mix well.

Notes

The dried oregano with shrimp is optional. I also like using the 1/4 tsp paprika with 1/4 tsp cumin or 1/4-1/2  tsp Old Bay or Cajun Seasoning.

Keywords: shrimp, healthy, salad, summer, dinner, lunch