Walnut Topped Avocado Brownies

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When you have kids, getting good food in them is sometimes a challenge. When you have 2 kids it’s nearly mission impossible.

My kids know I put spinach in their pizza sauce and butternut squash in their mac & cheese. It’s not a secret at my house. My oldest will even sarcastically ask what the healthy addition is when I make cookies or cupcakes and laugh at how his mom geeks out about using non-traditional, healthier-for-you ingredients.

Out of all the crazy concoctions I’ve come up with, this brownie recipe is my go-to favorite and the one I am most proud of. I’ve taken it to potlucks and watched people devour brownie after brownie having no idea they are eating avocado, dates, almonds, and oats. They happily munch away as I sit smitten with myself that I have successfully baked something yummy with ingredients many of them wouldn’t eat otherwise.

For this version I added a topping of California Walnuts. They add a wonderful crunch and a new dimension to my favorite California Avocado Brownie recipe.









Walnut Topped Avocado Brownie Recipe

Serves: 12–15 pieces

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes


8 oz. pitted dates
2 tsp. vanilla extract
¼ cup coconut oil
¼ tsp. kosher salt
½ cup almond flour
1 cup oat flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
2 large eggs
1 ripe, Fresh California Avocado, seeded, peeled and diced
2 Tbsp. pure maple syrup
½ cup shelled California Walnuts
¼ cup mini chocolate chips

  1. Preheat the oven to 350 degrees
  2. Slice the dates into small rings
  3. Put the dates in a small saucepan with the vanilla, coconut oil, and salt. Heat over medium and stir occasionally. Lower to a simmer once the oil gets warm
  4. While the dates are warming, combine the dry ingredients in a bowl (almond flour, oat flour, cocoa powder, baking soda, baking powder) and set aside
  5. Crack the eggs into a large bowl with the avocado and maple syrup
  6. Beat the eggs and avocado — there still may be a few small avocado bits, which is OK
  7. By this point the dates should be soft. Simply mash them with a fork
  8. Add the smashed dates to the egg-avocado mixture and beat until well combined
  9. Add the dry ingredients and fold in with a spatula. The batter will be thick
  10. Spread the batter into a greased 11-by–7-inch pan
  11. Chop the walnuts and combine with the chocolate chips. Pour the mixture over the brownie batter in the pan evenly and gently press
  12. Bake for 30 minutes
  13. Let the brownies cool at least 10 minutes before cutting

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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