Why You’ll Love This Avocado Brownie Bites

• Unbelievably Fudgy Texture. The avocado creates a melt-in-your-mouth density that’s just… wow. You get that classic, slightly sticky crumb and a deep chocolate richness that feels incredibly indulgent.
• Surprisingly Simple to Make. Honestly, this is a one-bowl wonder. You’ll just mash, mix, and bake. There’s no creaming butter and sugar, and you’ll have minimal cleanup—which is always a win in my book.
• A Clever Little Secret. It’s so fun to serve these to friends and family without telling them the secret ingredient. Watching their faces as they rave about the texture and then you reveal the avocado is pure kitchen magic.
• Perfectly Portable. Their bite-sized nature makes them ideal for picnics, lunchboxes, or just grabbing a quick, satisfying treat without committing to a giant slab of brownie. A little goes a long way with these rich morsels.

Ingredients & Tools

• 2 medium-large ripe avocados (about 1 cup mashed)
• 2 large eggs, at room temperature
• 150 g (¾ cup) coconut sugar or light brown sugar
• 80 g (⅔ cup) unsweetened cocoa powder
• 1 tsp pure vanilla extract
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 100 g (¾ cup) dark chocolate chips or chopped dark chocolate

Tools: 8×8 inch baking pan, parchment paper, mixing bowl, fork or potato masher, spatula, cooling rack.

The quality of your cocoa powder really matters here—it’s the star of the flavor show, so opt for a good one if you can. And using ripe, soft avocados is non-negotiable; they need to mash up completely smoothly for that luxurious texture.

Serves: 16 bites | Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 40 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Avocado Ripeness is Key. Your avocados should be very ripe—dark-skinned and yield gently to pressure. If they’re underripe, you’ll end up with chunky bits in your batter, and we want everything silky smooth.
• Why Room Temperature Eggs? This is a small but mighty detail. Room-temperature eggs incorporate into the avocado mixture much more easily, creating a more homogeneous batter and helping the brownies rise just a touch better.
• To Sift or Not to Sift? I highly recommend sifting your cocoa powder and baking soda. Cocoa powder tends to be clumpy, and sifting ensures you won’t have any dry, bitter pockets in your finished bites.
• Don’t Skip the Salt. That quarter teaspoon might seem tiny, but it’s crucial for balancing the sweetness and making the chocolate flavor pop. It’s the difference between a flat-tasting brownie and a complex, delicious one.

How to Make Avocado Brownie Bites

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The classic hot-and-cold contrast is heavenly here. The simplicity of the vanilla lets the deep chocolate flavor of the brownie bite really stand out.
• Fresh berries like raspberries or strawberries — Their bright, tart acidity cuts through the richness of the brownie beautifully, creating a wonderfully balanced bite.
• A dollop of lightly sweetened whipped coconut cream — For a dairy-free option that feels incredibly luxurious and adds a lovely cloud-like texture.

Drinks

• A cold glass of almond milk — It’s a timeless pairing for a reason. The nutty flavor complements the chocolate without overpowering it.
• A bold cup of black coffee — The bitterness of a good brew enhances the dark chocolate notes and makes the whole experience feel very sophisticated.
• A chilled glass of peppermint tea — The cool, refreshing notes of peppermint and chocolate are a match made in heaven, especially after a meal.

Something Sweet

• A simple citrus sorbet — A palate-cleansing lemon or orange sorbet after these rich bites feels light, refreshing, and perfectly satisfying.
• A few pieces of salty, dark chocolate — For the true chocoholic, extending the chocolate experience with a different texture and a hit of salt is pure bliss.
• Candied orange peel — The chewy, bittersweet citrus bite is an incredible flavor pairing with the deep cocoa notes.

Top Mistakes to Avoid

• Mistake: Using underripe avocados. This is the number one reason for a less-than-perfect texture. Lumpy avocado won’t blend in, leaving green specks and an uneven mouthfeel. Wait for them to be perfectly soft.
• Mistake: Overbaking the brownies. I’ve messed this up before too, thinking they needed more time. Remember, the toothpick test is your best friend. You want moist crumbs, not a clean pick. They continue to set as they cool.
• Mistake: Skipping the parchment paper. Trying to pry these fudgy bites out of a greased pan is a recipe for disaster and broken brownies. The parchment sling is non-negotiable for clean, easy removal.
• Mistake: Not letting them cool completely. I know, the wait is agony. But cutting into warm brownies will make them fall apart. The cooling time is when their structure solidifies into that perfect fudgy consistency.

Expert Tips

• Tip: For an ultra-rich flavor, toast your cocoa powder. Spread it on a baking sheet and toast in a 350°F oven for 5 minutes before using. It deepens the chocolate flavor incredibly—just let it cool before adding it to the batter.
• Tip: Add a pinch of espresso powder. You won’t taste coffee, I promise. Just a quarter teaspoon of espresso powder amplifies the chocolate flavor, making it taste even more chocolatey without any odd flavors.
• Tip: Get creative with mix-ins. While chocolate chips are classic, try folding in chopped walnuts, a swirl of peanut butter, or even a sprinkle of flaky sea salt on top before baking for a gourmet touch.
• Tip: Freeze them for a frozen treat. These brownie bites freeze beautifully. Pop them in a single layer on a tray to freeze solid, then transfer to a container. They’re like little fudgy ice cream sandwiches straight from the freezer.

FAQs

Can I taste the avocado?
Honestly, if you’re really looking for it, you might detect a very, very faint, almost nutty background note, but it does not taste like guacamole—I promise! The primary flavor is rich, dark chocolate. The avocado’s main job is to provide that incredible fudgy texture and moisture. If you’re nervous, serving them chilled can make any subtle avocado flavor even less noticeable.

Can I make these vegan?
You can certainly try! The best egg substitute I’ve found for this particular recipe is a “flax egg.” For the two eggs, mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and let it sit for 5-10 minutes to gel up. The texture will be a bit denser and more fudgy (which isn’t a bad thing!), and you’ll want to ensure you use dairy-free chocolate chips.

How should I store these brownie bites?
Because of the avocado, these are best stored in an airtight container in the refrigerator. They’ll keep well for about 4-5 days. The cool temperature also gives them a fantastic, dense, chewy texture. You can also freeze them for up to 3 months for a ready-made treat.

My batter seems really thick. Is that normal?
Yes, absolutely! This is not a pourable, liquidy brownie batter. It’s meant to be very thick and almost like a dense, fudgy dough. This is what gives you that super moist, rich final product. Don’t be tempted to add any liquid to thin it out—just press it evenly into the pan.

Can I use a different type of sugar?
Coconut and brown sugar work best because their moisture and slight molasses flavor complement the recipe. You can use regular white sugar, but the brownies might be a tad less moist and have a slightly sharper sweetness. I wouldn’t recommend liquid sweeteners like maple syrup, as they will throw off the dry-to-wet ratio significantly.