Super Fudgy Cocoa Avocado Brownies Recipe

These brownies get their fudgy texture from mashed avocado standing in for butter, plus ripe banana for moisture and natural sweetness. Cocoa powder gives a rich chocolate flavour and the centre stays soft rather than cakey. They’re vegan, quick to mix in one bowl, and best served warm from the oven.

These are some of the fudgiest vegan brownies you’ll find. The soft, rich centre is especially good warm from the oven, and swapping in avocado and banana keeps them a touch lighter than a standard brownie. This combination makes for fudgier brownies, and chopped cherries and pecans turn them into a pecan cherry version.

Avocados give this recipe a creamy texture and healthy fats. Bananas add natural sweetness and nutrients like Vitamin C and Potassium. This recipe is also 100% plant-based, so it’s suitable for a wide range of diets.

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How do you make fudgy avocado brownies?

We’ll first mash the bananas, sugar and vanilla together. Then, we’ll mix the avocado and vegetable oils together and then add that to the banana mixture. Then, we will add the dry ingredients, which are flour, cocoa powder and salt. Once everything is combined, add any additional ingredients. Personally, I love adding chopped nuts to my meals!

You can also make other plant-based dishes:

These brownies can be made in no time at all and are delicious! Let me know if you try this recipe! Comment below, pin it to your Pinterest account or tag #veganiac in Instagram to let me know about your delicious bakes.

Why are avocado brownies healthier and more fudgy?

These cocoa-rich brownies are super fudgy and are a healthier option because they are full of fruit, thanks to avocado and bananas.

Can I make these brownies without avocado?

Yes, you can swap the avocado for the same amount of extra mashed banana or a neutral oil, though the texture will be a little less creamy and the flavour less rich. Avocado is what gives these brownies their dense, fudgy centre.

How do I store fudgy avocado brownies?

Keep them in an airtight container at room temperature for two to three days, or in the fridge for up to a week. They also freeze well for up to three months; thaw at room temperature before serving.

Prep Time: 10 minutes

Cooking Time 25 minutes

Course Dessert

American Cuisine

Ingredients

• 2 bananas, ripe
• 1/4 cup brown sugar, (50g)
• 1/4 cup granulated sugar, (50g)
• 1/2 cup coconut oil, (110g)
• 1 avocado, ripe
• 1 tsp of vanilla extract
• 1/8 teaspoon of salt
• 1/2 cup of cocoa powder, (50g)
• 3/4 cup of all-purpose flour, (95g)

For pecan cherry brownies

• 1/4 cup of chopped pecans
• 20 cherries, pitted & halved

Directions

• Pre-heat oven to 350°F. Line a 9x9 baking sheet with parchment paper, so that it hangs over the edges.
• Use a fork to mash your bananas. Combine the mixture with vanilla, brown sugar and granulated Sugar.
• Blend the oil and avocado in a blender. Mix the oil and avocado mixture with banana mix in a bowl and stir until well combined.
• In your wet ingredients, add salt, cocoa powder, flour, and milk. Mix everything until well combined. Add any additional ingredients.
• Bake for around 25 minutes on a centre of the rack.
• Allow to cool completely before you cut and serve.

You can also grease your pan if you don’t own parchment paper.

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