Today we’re making an ultra-fudgy avocado brownie, with no butter, using dark chocolate, a little honey or agave syrup, and a few walnuts for older children.
The avocado replaces part of the usual fat: it adds moisture and a soft, tender texture, without really tasting like avocado once the brownie is baked. This is still a real cake-style treat, to be served in small portions for older children and adults.
Alix and Sasha loved this brownie, and so did the older kids. The flavor is really surprising and very close to a classic brownie! I find it perfect as an occasional snack, and it’s also very quick and easy to make.
For younger children, keep two things in mind:
- Honey is not recommended before 12 months.
- Whole or chopped walnuts should be avoided before age 3 because of the choking risk: grind them into a powder if you want to use them for little ones!
Ingredients
Recipe steps
1. Prepare the avocado and chocolate
Start by melting the dark chocolate in a double boiler or gently in the microwave (stirring from time to time).
Meanwhile, cut open the avocado, remove the pit and skin, then place the flesh in a mixing bowl.
2. Mix the “wet” ingredients
In the bowl with the avocado, add:
- the 2 eggs,
- the honey (after 12 months) or agave syrup,
- the melted chocolate (warm, not hot).
Mash and mix everything well until smooth and combined.
3. Add the dry ingredients
Add:
- the flour,
- the baking soda (or baking powder),
- the pinch of sea salt flakes.
Mix just enough to incorporate the flour, without overworking the batter.
4. Bake
Preheat the oven to 350°F (180°C) (convection/fan if possible).
Pour the batter into a small baking pan lined with parchment paper (or lightly greased).
Smooth the top with a spatula. You can add a few walnuts or chocolate chips on top (after age 3), then bake for about 25 minutes at 350°F (180°C).
The brownie should be:
- set around the edges,
- still a little fudgy in the center.
Let it cool slightly in the pan before cutting.
Storage
- At room temperature:
2 days, in an airtight container, away from heat. - In the refrigerator:
2 to 3 days in an airtight container.
The brownie becomes even more fudgy after chilling. - In the freezer:
You can freeze individual brownie squares, well wrapped, for about 1 month.
Let them thaw in the refrigerator.
Frequently asked questions
Can you taste the avocado?
Once baked, the avocado mainly adds moisture and natural fat. Its flavor is largely hidden by the dark chocolate and the honey/agave syrup. You don’t get the typical avocado flavor you would have in something savory, like avocado toast, for example.
Can I replace the honey?
Yes, you can use agave syrup as I do in this recipe, or another sweetener (maple syrup, for example). The texture stays similar, but the flavor changes slightly.
For children under 1 year old, avoid honey completely because of the risk of infant botulism.
What should I do about walnuts for young children?
For children, especially under age 3, do not use large walnut pieces because of the choking risk.
You can:
either leave out the walnuts,
or grind them into a very fine powder and mix them into the batter.
What kind of chocolate should I use?
Choose a baking dark chocolate, ideally between 50 and 70% cocoa. The higher the cocoa content, the more intense the flavor and, most importantly, the less sweet it will be.
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