Smashed Avocado Brownies (w/ Chia Seeds)

by Courtney Sirotin on January 18, 2014

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I mentioned last week that I made these awesome avocado brownies and I promised to post the recipe, so here it is! I used Carla Hall’s recipe and made a few small tweaks, primarily with addition of a “chia seed egg”, which I’ve written about before here.

To make a chia egg you mix a tablespoon of chia seeds with three tablespoons of water and let it sit for about 15 minutes and then you can use it in baking in place of an egg. Carla Hall’s recipe calls for two eggs. I used her two eggs and added an additional chia egg. I’ll admit, it was kind of a mistake because I was only going to add one real egg and use one chia egg to match her recipe more, but Dylan was helping me make these and I got distracted. Plus, he loves cracking eggs so I got caught up in that. I was worried this extra egg would mess things up but they were soooo good that I can’t imagine it did anything but improve them, but if you are not into messing with things just stick to the two regular eggs. The recipe that follows is her original one without any of my tweaks.

Another tweak I made was using white whole wheat flour instead of regular white flour, which is something I always do when baking for Dylan because any extra fiber helps.

Because I didn’t want Dylan to detect any glimmers of green avocado in the final product, I went the extra step and processed them to make them ultra smooth rather than just smashing them. I added the vanilla and melted butter to the processor with the avocados for added moisture when blending and it worked well; no green anywhere once the wet ingredients were incorporated with the dry!

Lastly, I baked them in a 9×13 inch pan rather than a 9×9 as Carla indicated because there was a ton of batter and I couldn’t see how it would cook right in the smaller pan. The 9×13 still left a thick brownie so I would definitely do that again.

I hope you will try these rich and fudgy brownies! They aren’t low-fat or anything diety (I mean, there is a ton of chocolate), but the addition of avocados, wheat flour and chia seeds add more nutrition then your average brownie.

Smashed Avocado Brownies


  • 10 ounces Semi-Sweet Chocolate (melted)
  • 4 tablespoons Butter (melted)
  • 1 1/4 cups ripe Avocados (about 2 avocados)
  • 1 cup Sugar
  • 2 Eggs (whisked)
  • 1 1/2 teaspoons Vanilla Extract
  • 2/3 cup Flour
  • 1/3 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2/3 cup Dark Chocolate Chips


Preheat oven to 375 degrees F. Prepare a 9×9 baking dish with non-stick cookie spray. cut 2 – 8″ wide strips of parchment and lay crossed, inside the dish with the excess hanging over the edges of the dish.

In a large bowl, stir together the melted chocolate, butter and avocado. Whisk in the sugar, eggs and vanilla until well combined.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Stir into the wet mixture in additions. Stir the chocolate chips in with the third additions of dry mix and fold until small streaks of flour are visible. Make sure not to over work the batter or the brownies will be tough. Spread evenly in the prepared baking dish and bake for 20 to 25 minutes or until a toothpick is inserted into the center and comes out clean. Remove from oven and allow to cool to room temperature.


{ 1 comment… read it below or add one }

KATIE January 19, 2014 at 6:36 pm

I will make them this week!


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