Tropical Avocado Brownies
Author: Robin Asbell
  • ¾ cup unbleached flour
  • ½ cup cocoa
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp cloves {optional}
  • 1 tsp cinnamon {optional}
  • 6 Tbs unsalted butter
  • 1 ounce unsweetened chocolate
  • 1 cup mashed avocado
  • 1 cup brown sugar
  • 3 large eggs
  • ½ cup mashed avocado
  • 1½ cups powdered sugar
  • ¾ cup cocoa
  • 1 tsp vanilla
  • 5 Tbs milk
  • ½ cup sweetened coconut flakes {optional}
  1. For the brownies: Preheat oven to 350ºF. Lightly oil an 8-inch square pan.
  2. In a large bowl, combine flour, cocoa, salt, and baking soda. Stir in cloves and cinnamon {if using}.
  3. In a double boiler or bowl in microwave, melt together butter and chocolate. Stir until smooth.
  4. Using a food processor, purée avocado until smooth. Add brown sugar and process. Add eggs and chocolate mixture and process until smooth. Scrape wet ingredients into dry and stir to combine. Spread in pan.
  5. Bake 20 to 22 minutes, until top looks dry and a toothpick inserted in middle comes out with big wet crumbs. Don't overbake. Cool in pan on a cooling rack. If you prefer a moist brownie, remove from oven while a little wet in middle as brownies will set while cooling.
  6. For the frosting: Using a food processor, purée avocado. Add powdered sugar and cocoa, and process until smooth. Scrape down sides and pulse to mix well. Add vanilla and milk, and process untl thick. Using a spatula, spread frosting on cooled brownies and sprinkle over coconut {if using}.
  7. Slice into 16 servings. Brownies will keep in an airtight container in refrigerator up to 4 days.
Recipe by Raisin & Fig at