Avocado Brownies

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!

9 Portions

Easy 60 Minutes



For the recipe  Avocado Brownies


90 g Dr. Oetker 72% Extra Dark Chocolate
90 g Dr. Oetker 35% Milk Chocolate
150 g Light Brown Sugar
2 Dr. Oetker Fine Dark Cocoa Powder , Sachets
70 g Ground Almonds
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
3 g Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Avocado x 2
3 Medium Eggs




Preheat the oven to 190°C (Gas Mark 5 / 375°F).


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.


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.


In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.


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.

1. Use very ripe avocados to ensure they are soft enough to be mashed easily.

2. If your avocado is a little under ripe, leave it in a brown bag with a banana overnight - this will soften it up!

3. Mash the avocado very thoroughly to ensure it disappears completely into the brownies - if you don't mash it thoroughly, you'll end up with visible lumps of avocado in your brownies.

Nutritional Information for the recipe Avocado Brownies

Per Serving Per 100 g / ml
Energy 1264 kJ
302 kcal
1470 kJ
351 kcal
Fat 18.13 g 21.08 g
Carbohydrate 26.44 g 30.75 g
Protein 7.00 g 8.14 g
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