Chocolate & Avocado Brownies With Peanut Butter





  • 150g dark chocolate – finely chopped
  • 3 Tbs butter
  • 1 avocado
  • 2 large eggs
  • 125ml xylitol
  • 125ml whole-wheat flour
  • 125ml cocoa powder
  • 5ml baking powder
  • 5ml vanilla essence
  • pinch salt

To Serve:

  • 60ml sugar-free peanut butter
  • 5 strawberries – halved
  • mint leaves – to garnish


  • For the brownies, pre heat the oven to 180°C and line a 15cm x 15cm baking dish or cake tin with baking paper.
  • Melt the dark chocolate and butter together until smooth.
  • Combine the avocado, eggs, xylitol, flour, cocoa, baking powder, vanilla and salt in a food processor and blend until smooth.
  • Blend in the melted chocolate.
  • Spoon the mixture into the prepared dish/tin, smooth out the top and bake for 25-28 minutes.
  • Allow it to cool in the dish/tin for 10 minutes before transferring to a cooling rack to cool off on the baking paper.
  • Once cooled, cut into 9 squares.
  • To serve, spread a spoonful of peanut butter on to each brownie and top with half a strawberry.
  • Garnish with mint, if preferred.


TIP: Do not be tempted to over bake the brownies. They firm up as they cool and are best eaten slightly moist.

About the author: Brian Kitching
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