Avocado Peanut Butter Brownies

From the kitchen of Carly

Creamy avocado replaces oil in these fudgy brownies, delivering richness without the guilt. Swirled with peanut butter and packed with protein, they're dense, chocolatey, and secretly good for you. One bite and you won't taste the vegetables.

Avocado Peanut Butter Brownies

Avocado makes these brownies impossibly fudgy without butter or oil. The peanut butter swirl cuts through the richness, and you won't taste the avocado, just the reward of a dense, mouthy brownie that happens to pack protein and healthy fat. Bake them until barely set for that coveted undercooked center.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2avocados
  • 2eggs, lightly whisked
  • 2 tbspcoconut oil, melted
  • 1/2 cupmaple syrup
  • 1 tspvanilla extract
  • 1/4 cupvanilla Tone It Up Protein
  • 1/2 cupoat flour or almond flour
  • 1/4 cupunsweetened cocoa powder
  • 1/2 tspbaking powder
  • 1/4 tspsea salt
  • 2 tbsppeanut butter
  • 1Coconut oil spray

Instructions

  1. Set your oven to 350°F and let it come up to temperature while you prep.

  2. Scoop the avocados into a large bowl along with the eggs, coconut oil, maple syrup, and vanilla extract. Mash and stir until the mixture is smooth and well combined.

  3. In a separate bowl, whisk together the protein powder, flour, cocoa powder, baking powder, and sea salt.

  4. Pour the wet ingredients into the dry and fold everything together until a thick, uniform batter forms.

  5. Spritz a baking pan with coconut oil spray, then pour in the batter and spread it into an even layer.

  6. Drop the peanut butter in a few dollops scattered across the top of the batter, then drag a knife through them in loose strokes to pull swirls through the surface.

  7. Slide the pan into the oven and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

Tips from the kitchen

  • Avocado must be ripe but not mushy, or the batter will be too greasy. Squeeze gently, if it yields immediately, it's ready.
  • Swirl the peanut butter right before baking, not after mixing everything together, so you get actual ribbons instead of muddy streaks.
  • A toothpick test is essential here because the fudgy crumb disguises doneness. Aim for a few moist crumbs, not a clean stick.
  • These brownies firm up as they cool, so remove them from the oven when they still look slightly underbaked in the center.

Variations

  • Almond butter instead of peanut butter for a lighter, more delicate swirl.
  • Skip the protein powder and add 1 tablespoon instant espresso powder to deepen the chocolate and cut sweetness.
  • Tahini drizzle instead of swirled peanut butter for nuttiness without the brand specificity.
  • Walnut chunks folded into the batter before pouring for textural contrast against the fudge.

Make ahead and storage

Store in an airtight container at room temperature for 3 days, or wrap and freeze for up to 2 months. They're good cold straight from the fridge.