Avocado Brownies - or why does Pinterest suck so badly · Saturday November 29, 2025 by colin newell
Found this Pinterest recipe on the “Recipes by Honey…” Website…
which appears to be more of a front for 1000 pop-up ads before you get to the actual recipe.
Why Pinterest, why!?
My blog – coffee.bc.ca – has no popups, no shills, no tension, frustration or BS —
much like the “blog” that I nicked from “Honey…”
The brownies are currently in the oven for the first time…
We will see if this was worth the effort and frustration of wading through yet another Pinterest recipe.
For the Brownie Batter
2 medium Ripe Avocados – Ensure they are fully ripe for a creamy texture.
1 cup Granulated Sugar – consider substituting with honey or maple syrup.
1/2 cup Cocoa Powder – consider unsweetened for richer flavour.
1 teaspoon Pure Vanilla Extract.
1/2 cup All-Purpose Flour Can – you substitute with gluten-free options.
1 teaspoon Baking Powder
1/4 teaspoon Salt – It balances sweetness.
Optional Add-Ins
1/2 cup Nuts or Chocolate Chips can be added for crunch and indulgence.
1/4 cup Peanut Butter Swirl in before baking for added flavor.
Step by step guide to preparation
Grab your KitchenAid or mixmaster (you could also use a Vitamix — but set aside more clean up time!)
The Wet Mix
In the mixmaster (or blender) Mash avocados until they are creamy with no lumps (and of course – it goes without saying… you cut open the avocado, removing the skin and the seed… the skin and the seed goes into the compost!)
In this instance, I added 1/2 cup granulated sugar and 1/2 cup Maple Syrup for that Canadian touch!
Add in 1/2 cup fine unsweetened cocoa powder.
Drizzle in 1/2 teaspoon (or more) vanilla extract (I also contemplated adding 1/2 ounce of white rum but one must keep in mind that when adding alcohol, it can impact on how the brownies set!)
The Dry Mix
Add a teaspoon of magic baking powder to 1/2 cup standard white flour (I used bread flour without issue.)
Add the flour and leavening mix slowly to the “wet” mix… Do not over mix please…
Add ons
I added a tablespoon or two of creamy peanut butter at the very end of mixing (for something of a swirl effect…) Let’s see how that works out.
I used an 8” x 8” purpose made brownie pan – lined with parchment paper and sprayed with Pam - cooking spray.
Move your batter from its mixing vessel into the baking tray and level out the brownie mix – try and get as even a layer as possible. With this batch size the batter will be about 1/2” thick or so on the bottom of the tray.
Bake at 350 degrees (F) for 25-35 minutes… or when a toothpick goes in and comes out clean!
Important Rule says – Let the brownies cool for an hour before you attempt to cut them.
Taste test These are crazy creamy and awesome! I could have added another bit of nut butter up to maybe 1/4 cup AND some finely ground or coarsely chopped nuts – despite my frustration with the Pinterest mega-ad BS, this recipe is a win! Thank you “Honey…”
This blog entry is dedicated to our longest long suffering reader-fan of the CoffeeCrew blog... with me for almost 20 years if not more! Hey Oh Jeanie Marie!
