Fudgy Avocado Brownies

Pat Duran


This is a recipe idea adapted from Martha Stewart I just made it quick and easy with this short cut recipe which is very moist and rich- I guess it's from the avocado and its oil. So do not over bake these lovely hide-in-the- corner so no one sees you eating them all.
They are quick and easy.
These never last at the church luncheon or dinner table dessert either.


★★★★★ 2 votes

makes 1 pan 9x13-inch
20 Min
30 Min



  • 18 oz
    package chocolate fudge cake mix
  • 3 oz
    package chocolate fudge cook and serve pudding mix
  • 2 c
  • 1 large
    ripe avocado, mashed well-no lumps
  • 1/2 c
    chopped walnuts

  • 1 large
    ripe avocado,mashed
  • 2 1/2 c
    powdered sugar
  • 1 tsp
    lemon juice or more as needed
  • ·
    grated chocolate

How to Make Fudgy Avocado Brownies


  1. preheat oven to 350^. Spray a 9x13-inch cake dish and set aside.
    In a large saucepan combine the milk and the cook and serve pudding mix. Cook according to package directions.
  2. When pudding is cooked remove from heat and add the dry cake mix and stir just until blended. Stir in the creamy avocado mash.
    Pour into prepared pan and smooth top; sprinkle top with the chopped nuts.
  3. Bake for 30-35 minutes. Until cake starts to pull away from the sides of the pan. Do not over bake. Test with wooden tooth pick test. Remove from oven and cool completely on wire rack.
  4. Frosting:
    Beat avocado with electric mixer in a medium bowl until mashed and creamy. Add lemon juice and beat until combined. Slowly add the powdered sugar until smooth - adding more lemon juice if needed to make spreadable to frost brownies once cooled completely. Grate some chocolate on top if desired.
    Store covered in refrigerator - if any are left!

Printable Recipe Card

About Fudgy Avocado Brownies

Main Ingredient: Vegetable
Regional Style: American

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