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Recipes > Dark Chocolate Avocado Brownie Bites

Dark Chocolate Avocado Brownie Bites

When you need a little taste of something sweet, dive into these avocado chocolate brownies for a sweet treat. These rich bite-sized treats are sure to please kids and adults alike, and no one has to know that avocado was the secret ingredient! Create a tasty dessert that the whole family will enjoy with this avocado brownie recipe.

Prep

Bake

Total

Yield

48 pieces

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Ingredients

  • Cocoa Powder 66036 1 cup
  • All-Purpose Flour – 1/2 cup
  • Salt – 1/2 teaspoon
  • Baking Soda 62713 1/4 teaspoon
  • Ripe Avocados – 2 medium
  • 60% Cacao Chocolate Chips – 1 (10 ounce) package
  • Amber Agave Nectar – 1/2 cup
  • Instant Coffee – 2 teaspoons
  • Vanilla Extract 67721 2 teaspoons
  • Eggs – 3
  • Pecan Chips – 1 1/4 cups

Featured Products

COCOA POWDER 200G (#66036)

COCOA POWDER 200G (#66036)

$8.70

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

FINE SEA SALT 500G (#58413)

FINE SEA SALT 500G (#58413)

$3.35

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.25

Instructions

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  1. Preheat the oven to 350°F. Prepare a mini muffin pan with vegetable pan spray.
  2. In a large bowl, combine cocoa powder, flour, salt and baking soda.
  3. Measure 2/3 cup chocolate chips into a microwave-safe container. Microwave at half (50%) power 1 minute and stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until chocolate is smooth.
  4. In the bowl of a food processor, process avocados until smooth.
  5. Add melted chocolate, agave nectar, instant coffee and vanilla to the food processor. Process until thoroughly combined.
  6. Add eggs and process until combined, scraping down bottom and sides of bowl as needed.
  7. Add flour mixture and process just until mixed. Stir in remaining chocolate chips and 3/4 cup pecan chips.
  8. Divide batter evenly among pan cavities, filling about 2/3 full. Smooth tops of brownies with a spatula and sprinkle with remaining 1/2 cup pecan chips.
  9. Bake 12-13 minutes or until a toothpick inserted into the center of the brownies comes out almost clean. Let cool in the pan on a cooling rack for 5 minutes, then turn out onto the cooling rack to cool completely.

Tips

  1. To make dairy-free, use vegan chocolate chips.
  2. To store: Store at room temperature in an airtight container for 3 to 5 days.
  3. To Freeze: Tightly wrap and freeze for up to 3 months. Defrost on the counter and enjoy a delicious treat!

Education

Baking School

School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Dessert Cups (#PATSV0045)

School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Dessert Cups (#PATSV0045)

$168.00

The Art of Tarts - Advanced Course (#PATSV0039)

The Art of Tarts - Advanced Course (#PATSV0039)

$438.00

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SEA SALT 500G (#58413)

3.35

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

COCOA POWDER 200G (#66036)

8.70

VANILLA ESSENCE 33ML (#67722)

3.40

PECAN NUTS (HALF) 100G (#100938)

10.55

COLOMBIANA INSTANT COFFEE 50G (#104756)

4.70

AGAVE AMBER RAW ORGANIC 333G (#104913)

11.45

CACAO BAKING BAR BITTERSWEET 60% 113.5G (#105273)

9.10

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