Is there anything avocados can’t do? No, the answer is no. In this recipe, they give sourdough toast the heave-ho and choose chocolate as their partner in crime instead. Enjoy these creamy, delicious “chocado” brownies (with ice cream for a real treat!).


  • 2 x 250g avocados, halved and deseeded
  • 2 tbs lemon juice
  • 200g dark chocolate, chopped
  • 1½ cups caster sugar
  • 4 eggs, lightly beaten
  • 1/3 cup cocoa powder, sifted
  • ¾ cup plain flour, sifted
  • ¼ tsp baking powder
  • Icing sugar, for dusting


  1. Preheat oven to 180c/160c fan-forced.
  2. Grease and line a 20cm square cake pan with baking paper.
  3. Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth.
  4. Scoop avocado flesh into a large bowl and add lemon juice.
  5. Using a stick blender, blend avocado until smooth (it is important not to have any lumps).
  6. Add sugar, eggs, cocoa, flour, baking powder and chocolate to avocados. Mix until well combined.
  7. Pour mixture into prepared pan. Bake for 25 minutes or until just set. Allow brownie to cool completely in pan.
  8. Serve with ice cream.

Thanks to our friends at Australian Avocados for supplying this recipe. Check out their website at and follow them on the gram at @australianavocados