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Secret Ingredient Fudgy Brownies


Chocolate is definitely my weakness when it comes to sweets and these brownies top the charts in my books.  They are chocolately and full of ooey-gooey goodness!  And the secret ingredient?  Avocado!  These fudgy brownies make a great treat for the whole family.

Secret Ingredient Fudgy Brownies


Melissa @ onceamonthmeals.com adapted from MealMakeoverMoms.com


  • 2 ounces unsweetened chocolate (Baker’s chocolate), finely chopped
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter, cubed
  • 2 tablespoons avocado, mashed
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs or egg substitute
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees. Line an 8×8-inch baking pan with aluminum foil. In the bottom of a double boiler put water to a depth of 1 inch and place over medium heat. Bring water to a simmer. Combine unsweetened chocolate, chocolate chips, butter, and avocado in the top of the double boiler. If you don’t have a double boiler you can use a saucepan with water, and place a stainless steel bowl on top (make it is not touching the water) with the ingredients in it. Heat, whisking occasionally until the chocolate is completely melted and mixture is well combined. Set aside to cool slightly. In a small bowl, combine the flour, baking powder, and salt. In a large bowl, whisk together eggs and sugar. Stir in chocolate mixture and vanilla. Stir in flour mixture until just combined. Pour batter into prepared baking pan. Bake brownies for 30 to 35 minutes, until they are just set. Remove brownies from pan by pulling the aluminum out. Allow to cool and set before slicing into brownies.

Freezing Directions:

Cool completely and transfer to gallon freezer bags. To serve: Thaw.

Servings: 18

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9 Responses to “Secret Ingredient Fudgy Brownies”

  1. Thanks for posting. I accidentally bought unsweetened chocolate (Baker’s chocolate)and I am having a hard time trying to figure out what to make :)

  2. Maggie says:

    Hi-what kind/brand of chocolate chips do you use? We’re avoiding cane sugar.

    • melissa says:

      Usually I buy my chocolate chips in bulk, but this particular time I used Hershey’s chocolate chips since they were on sale.

  3. Marie says:

    What type/variety of avocado do you use? I’ve used hass for another recipe and it didn’t work out well (taste-wise).

    • Tricia says:

      I’m not sure that the type matters as much as the ripeness of the avocado. You want to pick/use an avocado that has bumpy skin and gives lightly to the touch like a tomato. If it isn’t ripe enough it will be chunky and hard to mash. If it is too ripe with dark insides it will not taste correct. I hope that helps.

  4. Clumpy-polecat says:

    Hi, I want to make these brownies but I’m in the UK and we don’t have sweet/semi sweet etc chocolate. Would I be fine just baking with normal chocolate (I prefer green and blacks or other over 70%) as I normally would?

  5. Nita says:

    I made these today with whole wheat flour and my family loved them! Will definitely be making plenty to freeze for future treats! Thanks

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