Avocado brownies

Avocado Brownie Avocado Brownie

These brownies are so rich and chocolatey, you’ll never believe that they contain no butter or flour - plus they help contribute to your Five a Day! The avocado helps to keep them moist and fudgy, just as chocolate brownies should be....

9 people 35 minutes 15 minutes


  • 50 g Cocoa Powder dark
  • 0.5 tsp Dr. Oetker Bicarbonate of Soda
  • 90 g Dr. Oetker Fine Cooks’ Chocolate 35% Milk
  • 90 g Dr. Oetker Fine Cooks’ Chocolate 54% Extra Dark
  • 0.5 tsp Dr. Oetker Madagascan Vanilla Extract
  • 3 - Eggs
  • 150 g Light Brown Sugar
  • 2 medium SuperValu Avocado
  • 70 g SuperValu Ground Almonds


  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Break the chocolate into squares and place in a bowl. Microwave for a minute or two until melted, then set aside to cool a little.
  3. Meanwhile, beat the eggs with the light brown sugar in a large bowl. Add the melted chocolate, Fine Dark Cocoa Powder, ground almonds, Madagascan Vanilla Extract, and Dr. Oetker Bicarbonate of Soda, and mix well.
  4. In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.
  5. Lightly grease and line a deep metal baking tray (measuring approximately 8 x 8 inches) with baking paper. Transfer the brownie mix to the tray, and spread it out evenly. Bake for around 35 minutes, until a cocktail stick comes out clean. Leave to cool in the pan before cutting and serving.

Use very ripe avocados to ensure they are soft enough to be mashed thoroughly - if your avocados are too under ripe, they will be tricky to mash, and you will end up with visible pieces of avocado in your brownies.

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