You’d never guess these amazingly rich and decadent Fudgy Avocado Walnut Brownies are packed with avocado and whole grain flour! Guaranteed to become your new favorite brownie.
OMGOMGOMG.
I accidentally birthed the most ridiculously fudgy and dream-like brownies for your faces! With the mission of creating the ultimate walnut brownie recipe, I realized I had a number of ripe avocados on the counter just begging to be loved.
Brownies always call for a substantial amount of fat—whether that’s butter, oil, nut butter, or in our case, avocado. (Cheers to the extra boost from the omega-3 fatty acids in walnuts, too!) We’re also using a bit of butter for classic brownie flavor and melted chocolate because…chocolate.
Fat is the foundation for moist, fudgy brownies with that delectable crumb. While I love the taste of avocado, I happily swear that these healthier brownies taste absolutely nothing like avocado. The walnuts provide much-needed crunch!
How to make fudgy brownies:
How to make fudgy brownies:These bad boys are made in the food processor to help break down the avocado. Now there are a couple factors at play when it comes to your epically rich, decadent, and fudgy brownie game.
First, we’re not using a leavening agent like baking soda. I wanted these to be far from cakey. Ya dig?
Next, we’re using plenty of fat (avocado, butter, and chocolate), including a couple plant-based unsaturated fats (avocado and walnuts), and less flour. A mere half cup of whole wheat pastry flour, to be exact! It’s my favorite flour to make pancakes and beyond with thanks to its fluffiness.
We’re also not over-mixing as we don’t want to stress the gluten. No hard brownies allowed!
Notice the lovely top of these brownies? Experts say that beating the eggs long enough is the key to that divine exterior.
These are denser and more fudge-like than your typical brownie, but in the best way.
Walnut brownies are the best brownies.
Walnut brownies are the best brownies.My mumsy was famous for her walnut brownies growing up. I appreciate the nutty deliciousness and crunch of walnuts way more now that I’m an adult, but I can’t eat a walnut brownie today without thinking about hers. Totally gives me the warm and fuzzies!
I love the complexity of flavor and texture that walnuts add to these avocado brownies. We’re using an entire cup to maximize the walnut goodness.
Walnuts are super good for ya, too!
Walnuts are super good for ya, too!Did you know walnuts are primarily comprised of polyunsaturated fatty acids (13g/oz) whereas most nuts contain mostly monounsaturated fatty acids?
That’s why walnuts are the only nuts that are a significant source of the plant-based omega-3 alpha-linolenic acid (2.5g/oz ALA).
Furthermore, a study in London looked at the impact of a Mediterranean-style diet on maternal and offspring outcomes. It examined 1,252 multi-ethnic inner-city pregnant women with metabolic risk factors like obesity and chronic hypertension.
Researchers found those who followed a Mediterranean diet with a daily portion of nuts (half being walnuts) and extra virgin olive oil saw a 35% lower risk of gestational diabetes. How cool is that?
Can I make these brownies gluten-free?
Can I make these brownies gluten-free?Yes! Simply use your favorite all purpose gluten-free baking flour. I imagine almond flour would also work. Coconut flour will not!
If you’re looking for a vegan brownie recipe, I’d try this one.
Craving more dessert goodness? Check out more of my favorites below!
- Best Vegan Brownies
- Vegan Peanut Butter Zucchini Brownies
- Almond Flour Chocolate Chip Cookies
- Easy Vegan Chocolate Peppermint Pie
Brownie on!
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You’d never guess these amazingly rich and decadent Fudgy Avocado Walnut Brownies are packed with avocado and whole grain flour! Guaranteed to become your new favorite brownie.
Ingredients
- 2/3 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter (sub vegan butter for dairy-free)
- 3/4 cup organic cane sugar
- Flesh of 1 medium ripe avocado
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup whole wheat pastry flour (or gluten-free all purpose flour)
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp instant espresso powder or finely ground coffee (optional, but recommended!)
- 1/2 tsp fine sea salt
- 1 cup California Walnuts, chopped
- flaky sea salt (like Maldon), for topping
Instructions
- Preheat oven to 350F. Line a metal 8-inch square pan with parchment paper going both ways.
- In a small microwave-safe bowl, add chocolate chips and butter. Microwave in 30-second intervals, stirring in-between, until completely melted.
- Use a rubber spatula to transfer mixture into the bowl of a food processor. Add sugar and avocado and process for about a minute, or until fully combined, stopping and scraping down sides as needed. Wait until the mixture is room temperature (not hot) before moving to the next step.
- Add in eggs and vanilla and process for about 30 seconds (beating eggs helps with the crackly top). Add flour, cocoa powder, instant espresso powder, and salt and process only for a couple seconds, or until you don’t see flour. Over-blending will make brownies hard. Fold in walnuts by hand with a rubber spatula. The batter will be very thick.
- Spoon into prepared pan and smooth top. Top with a pinch of flaky salt, if desired. Bake for 30 minutes, or until the middle is just set (the brownies will keep baking in the pan once out of the oven). If using a toothpick, it won’t be clean. Let cool in pan for 20 minutes before slicing. Store in an air-tight container on the counter for a few days or in the refrigerator for longer. We enjoyed them right out of the fridge!
Notes
Be sure to spoon and level the flour and cocoa powder. It shouldn’t be packed–that means tough brownies!
This post is sponsored by California Walnuts, but all opinions are my own. Thanks for supporting the brands that make Hummusapien possible!
Girllll, these look fabulous!!! I cannot wait to make these for us. I’ll definitely share when I do!
Girl, these look and sound amazing!! I love rich, fudgy brownies, and these look epic. I cannot wait to make them for us!
I can’t wait for you to try them, Kori! Let me know how they go 🙂 XO
Thank you for the fudgy brownie recipe which sounds delicious. Is there a substitution recommendation you can make for the cane sugar, an alternative? Your feedback is appreciated.
Thank you,
Deborah
Hey Deborah! I’ve only made the recipe as written so unfortunately I can’t suggest an alternative. Sugar is important both for flavor and structure here. I highly recommend you make them as is 🙂 If you try something else, let me know how it turns out for you. Thanks and enjoy!
I made these as part of a Christmas dessert spread to accommodate dairy allergies (make sure to use dairy-free chocolate chips!). I doubled the recipe and made them in two round cake pans to serve as “brownie cakes,” topped them with a dusting of powdered sugar for a little fancy. They were the STAR of the spread, beating out the other desserts the group has always loved. No one believed me when I told them about the avocado, & everyone wanted the recipe. The texture is incredible, and they’re the right amount of sweet. Alexis you are brilliant!
I love that!! I have to say, I was SO shocked at how the texture and flavor these turned out. I love that you made them into a torte of sorts!! I have to try that. Recently we made them without walnuts but added 1 tsp peppermint extract and topped with crushed candy canes post bake for peppermint brownies…SO GOOD!!