Avocado Chocolate Brownies Recipe – Easy Walnut Dessert

Last Updated on 4 months by Neha Deshmukh

Avocado Chocolate Brownies Recipe – Easy Walnut Dessert

Hey everyone! If you’re anything like me, you love a good brownie. But sometimes, you want something a little…extra. Something a bit healthier, maybe? Well, buckle up, because these Avocado Chocolate Brownies are about to become your new obsession. I first stumbled upon this recipe when I was trying to sneak more goodness into my kids’ treats, and honestly, I was blown away. You won’t believe how incredibly fudgy and delicious these are – and the avocado is a total secret weapon!

Why You’ll Love This Recipe

These aren’t your average brownies. They’re unbelievably moist, rich, and have a beautiful, slightly dense texture. Plus, they’re packed with healthy fats from the avocado, making them a guilt-free indulgence. Seriously, who says you can’t have your brownie and eat it too? They’re also surprisingly easy to make, perfect for a weekend baking project or when you need a chocolate fix, stat.

Ingredients

Here’s what you’ll need to whip up a batch of these amazing brownies:

• 300 gm semi-sweet chocolate chips
• 60 gm butter
• 2 large eggs
• 2 ripe avocados
• 0.5 cup sugar
• 1 tsp vanilla extract
• 0.66 cup all-purpose flour
• 0.33 cup cocoa powder
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup walnuts, chopped

Ingredient Notes

Let’s talk ingredients! Using good quality semi-sweet chocolate chips (around 60-70% cacao) really makes a difference in the flavour. I prefer using dark chocolate chips for a richer taste, but milk chocolate works too if you like things sweeter.

Now, about the avocado… don’t be scared! You absolutely won’t taste it. It acts as a healthy fat substitute, giving these brownies an incredible moistness and fudgy texture. Make sure your avocados are really ripe – they should yield to gentle pressure.

And those walnuts? They add a lovely crunch and nutty flavour. Feel free to toast them lightly in a dry pan for an even more intense flavour. My grandma always said a little toasting brings out the best in nuts, and she was never wrong!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 170°C (340°F). Line an 8-inch brownie pan with parchment paper, leaving some overhang on the sides – this makes it super easy to lift the brownies out later.
2. Time to melt the chocolate and butter. You can do this using a double boiler (my preferred method – it’s gentler!) or in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
3. In a large bowl, whisk together the eggs, mashed avocados, sugar, and vanilla extract until everything is nicely combined and smooth.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed.
5. Gently fold the dry ingredients into the wet chocolate mixture until just combined. Be careful not to overmix – that can lead to tough brownies. Then, stir in those chopped walnuts.
6. Pour the batter into your prepared pan and spread it out evenly.
7. Bake for 25-30 minutes, or until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang and slicing into 16 squares. Trust me, the wait is worth it!

Expert Tips

Want to take your brownie game to the next level? Here are a few of my go-to tips:

• Melting Chocolate: Low and slow is the key! If using the microwave, go in short bursts and stir frequently to prevent burning.
• Avoiding Gummy Brownies: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a chewy, gummy texture.
• Even Baking: Rotate the pan halfway through baking to ensure even browning.
• Clean Slices: For perfectly clean slices, use a warm, dry knife. Run it under hot water and wipe it clean between each cut.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan chocolate chips.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level: Feeling adventurous? Add a pinch of cayenne pepper to the batter for a subtle kick. My friend, Priya, swears by this!
• Festival Adaptations: These brownies make fantastic gifts during Diwali or Christmas! Package them up with a pretty ribbon and some festive sprinkles.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of sea salt on top also elevates the flavour beautifully.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

Let’s answer some common questions:

1. Can I taste the avocado in these brownies?

Nope! The avocado is completely undetectable. It just adds moisture and richness.

2. What’s the best way to melt the chocolate without burning it?

A double boiler is the safest bet, but the microwave works too – just go slow and stir frequently.

3. Can I substitute the walnuts with other nuts?

Absolutely! Pecans, almonds, or even macadamia nuts would be delicious.

4. How can I make these brownies extra fudgy?

Underbake them slightly! They should still be a little gooey in the center.

5. Can I make these brownies ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

6. What is the role of avocado in this recipe?

Avocado replaces the butter and some of the oil, providing healthy fats and a super moist, fudgy texture. It’s a brilliant trick!

Enjoy baking (and eating!) these incredible Avocado Chocolate Brownies. Let me know what you think in the comments below!