Chocolate Avocado Brownie Pops

Made these Chocolate Avocado Brownie Pops last night, had them as a snack this evening. That counts as meal prep right? They’re moist, fudgy, and just pure perfection! 

Before you get led astray by the “pop” part in the name, they’re brownies made of avocado and cut into the shape of popsicles, not popsicles flavored like avocado or brownies.

These rich bars are nutritious and healthy – not a trait you’d typically expect in brownies right? The avocado replaces the oil and butter that a typical brownie recipe would have, and also gives the batter a thick consistency without needing much flour. Plus, it uses whole wheat instead of AP flour. A decadent dessert you can actually feel good about!

The hardest part about this recipe is having to smell all that chocolate but wait to indulge. Well I guess if you want to get the popsicle shape and do all the decor it would take some more effort, but otherwise, the brownies are quite easy to make. Blend, whisk and bake. That’s all it takes.

A little confession: Unlike pretty much all of my other chocolate baked goods, this one did not come out of a craving. I had an extra avocado in my fridge that would have gone bad if I let it sit there another night, and I refused to waste such a hot commodity. So I ended up spending the next 2 hours in the kitchen baking, setting up the shot, and photographing this. Next thing I knew, it was past midnight, and that too on a weekday. Totally worth it!

Chocolate Avocado Brownie Pops

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 1½” x 2¼” pops

Calories: 69kcal

Course: Dessert

Cuisine: American

Chocolate Avocado Brownie Pops are moist, fudgy brownies made of avocado with no oil. A decadent and indulgent dessert that’s healthy and looks pretty too!

Ingredients

• 1 small Avocado, 96g
• 1½ Egg
• ⅔ tsp Vanilla Extract
• ¼ cup Whole Wheat Flour, 30g
• 3 Tbsp Unsweetened Cocoa Powder, 15g
• ⅔ tsp Baking Powder
• Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
• ⅛ tsp Salt

Frosting:

• 1½ Tbsp Unsweetened Cocoa Powder, 7½ g
• 1½ Tbsp Almond Milk
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Preheat oven to 350°F.
• Grease and line a 5” x 5” glass baking dish with parchment paper.
• Halve, de-seed, and peel avocado.
• Blend avocado, egg and vanilla in a food processor/blender until pureed. Transfer to large bowl.
• In a small bowl, combine and uniformly mix flours, cocoa, baking powder, sweetener and salt.
• Add dry ingredients to wet, and lightly whisk till combined. Do not over-mix.
• Pour batter into pan, flattening with a spatula.
• Bake center rack for 15 minutes or until a toothpick inserted into center comes out with little or no crumbs attached.
• Take out of from oven, lift out using parchment paper and let cool.
• Stir together frosting ingredients.
• Cut into slices, frost, and enjoy!

Notes

• Don’t over-puree or over-mix the batter.
• Use room temperature egg.
• Bake on center rack.
• Tip: Grease pan as well parchment paper.

Storage:

• Cool brownies completely before storing.
• Room temperature: 1-2 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 5-7 days in an airtight glass container.

Nutrition:

• Servings: 6 1½” x 2¼” pops | Serving size: 1 pop
• Calories: 69kcal
• Fat: 4g | Saturated fat: 0.7g
• Carbohydrates: 7.2g | Fiber: 3.3g | Sugar: 0.2g
• Protein: 2.9g