Fudgey Avocado Brownies With Chocolate Frosting

I am so excited to be sharing this fudgey avocado brownie recipe with you! These healthier brownies are chocolatey and decadent but secretly made with creamy California Avocados!

I have a special place in my heart for frosted brownies. When I was in middle school, one of my classmate’s moms would bring the whole class frosted brownies and I was a totally fiend for them! There were most definitely little fights over who got the biggest piece with the most frosting haha! Ever since, I have haven’t loved a regular as much as frosted.

Don’t let the avocado in these brownies make you think twice, they are actually the secret ingredient to the moist fudgey texture of the brownies and the fluffiness of the frosting! I used ripe California Avocados in these brownies since they are in season right now and they have the perfect creamy texture.

This recipe is super simple to make! All you need is a food processor or high speed blender to combine all the ingredients. Once the brownies are cooling after being baked, simply rinse out your food processor or blender to make the frosting. Less dishes to wash and delicious brownies?? Yep, I’m alllll about it!

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Fudgey Avocado Brownies

Ingredients

Fudgey Avocado Brownies

• 2 ripe California Avocados peeled and pitted
• 2 eggs
• 1/4 cup almond butter
• 2/3 cup coconut sugar
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 1/4 cup blanched almond flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 cup dark chocolate chips dairy free if needed

Chocolate Avocado Frosting

• 1 ripe California Avocado
• 1/4 cup dark chocolate chips dairy free if needed
• 6 tbs maple syrup
• 1 tsp vanilla extract
• 1 pinch sea salt

Instructions

For the brownies

1. Preheat oven to 325 degrees Fahrenheit and prepare a 9X9 baking pan by lining with parchment paper

2. In a food processor or high speed blender (I use my blender), add in all the brownie ingredients except for the chocolate chips. Process/blend until smooth, scraping down the bowl/sides as needed.

3. Fold in the chocolate chips after the batter is totally smooth.

4. Pour the batter into the prepared baking tin evenly. Bake for 35 minutes or until a toothpick comes out clean from the center of the brownies. Allow the brownies to cool completely before adding on the frosting and cutting into square.

For the Frosting

1. Rinse/clean out the blender or food processor that was used for the brownie batter. Melt the chocolate chips in the microwave in one minute intervals on 50% power until smooth.

2. Add in all the frosting ingredients, including the melted chocolate, into the blender or food processor. Pulse until totally smooth with no avocado pieces left. it should resemble a similar texture to chocolate pudding. 

3.  Once the brownies are cool, smear the frosting on the top. Top with a few chocolate chips if desired. Cut into squares. Enjoy! Leftovers can be kept for 48 hours at room temperature or 1 week in the refrigerator. 

This post was created in collaboration with a brand that I adore, California Avocado. As always, all opinions and text are my own. Thank you for supporting brands that help make it possible for me to create great content for Wildly Wholesome.