Frosted Mint Brownies {with a secret ingredient}

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

Ever read something and think, “What?!  No way!  Really?!” and then have to try it yourself just to see?  I did that when I saw this:

When using avocados in baked goods, just replace the butter or oil with an equal amount of pureed avocado. It’s that simple. Your goodies will come out richer, healthier and more moist than ever before.

Really?!  So then I made Frosted Mint Brownies and replaced half the butter with pureed avocado.  Three brownies later {ahem} I still couldn’t taste the difference.  The texture may not have been quite what it was with full-on butter, but wow.  So good!  When I admitted the secret ingredient to my husband, he was shocked.  “I do NOT taste avocado in those!”  Want to try?

Frosted Mint Brownies

  • 1/2 cup softened butter
  • 1/2 cup pureed avocado
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1 1/2 cups flour
  • 1 cup mint chocolate chips (If you can’t find this seasonal item, simply use semi-sweet or dark chocolate chips and add 1/4 teaspoon mint extract to the batter.)


  • 1/4 cup butter
  • 1 tablespoon baking cocoa
  • 2 tablespoons milk
  • 1/2 teaspoon mint extract
  • 2 cups powdered sugar, sifted

Cream butter, avocado, and sugar.  Beat in eggs and vanilla.  Stir in flour and mint chocolate chips.  Spread in a greased 9×9 pan.  Bake at 350° for 30-40 minutes.

While brownies are baking, melt 1/4 cup butter in a saucepan over medium heat.  Whisk in cocoa and milk.  Remove from heat.  Carefully stir in mint extract and powdered sugar.  Spread over warm brownies.


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Let me know if you win.  I’d LOVE for one of my readers to win big!

Well, what do you think?  Avocados for baking?  Have you tried it?  Think you’re willing?  I want to know your recipes!

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  1. I’ve never used avocados, but I do the same thing all the time with applesauce. I use it in place of half the oil, butter or shortening. You can’t taste the difference There are a few cookbooks out there focusing on adding fruit and veggies purees to all kinds of foods! Why not avocados in brownies? I’ve never met a brownie I didn’t like…

  2. Love that – I’ll have to try baking with them some day. 🙂

  3. What a great idea! I will definitely be trying this substitution. In fact, I have an avacado in fridge right now that I could use. Hmm, what sweet treat to make.

    One question – Is there no cocoa powder in the brownie batter? Do the mint chocolate chips provide all the chocolate-ness? I was a bit confused by that.

  4. Nia Hanna says:

    Haven’t tried avocados in baking, but I figure if one can get away with black bean brownies, why not avocado? And just last night I saw a cupcake recipe that uses 1 C whipped salad dressing (aka Miracle Whip) to replace all the eggs and oil. I don’t believe it, so I’m waiting for my cupcakes to come out of the oven right now. Tasting is believing, I suppose. Next Amy, avocado brownies. BTW, have you ever seen those recipes that use a boxed cake mix and soda pop and that is all? The cake is supposed to bake up like normal and be extra moist too.

  5. I’ve made Avocado Cake before, and I used the avocado and water to replace eggs, too. Which is perfect if people have egg allergies! It does make a tasty cake. Will have to try the brownies.

  6. Did u do this post just to bring me out???? I actually scrolled over the post and closed the page and went…WAIT, did she actually do brownies with Avocado’s…So I had to re open the page to confirm yes, yes she did put Avocados in her brownies….I think those 5 kids have finally muddled ur brain….Tsk tsk, feeding those kids Brownies with ucky green instead of Butter….”aunt” Polly so needs to come down, and have a FUN cooking day..Ya know with like SUGAR, BUTTER and those “naughty” things…And then promptly head HOME!!!

    Loves and Hugs!!! 😉

    • I *always* grin and wonder if Polly will come visit when I post a “different” recipe. HA! I should totally make you come over and try some things without telling you what’s in them. Hmmmmm

      • When I make it over, Unless I watch you cook it I will be expecting a list of whats in it BEFORE I touch anything….U just think ur one of those tricky moms….

  7. I LOVE avocados!!!! my hubby though not so much and he cant/shouldnt have chocolate, it gives him headaches…which is sooooo terrible for a PROUD CHOCO-AHOLIC…so i have been experimenting with white chocolate.which for some reason DOESN’T give him…and its not all been successful, plus I think i have peanut butter/oatmeal him out….so do you think a white cake/chocolate start would show the green-ness of avocados or…try with white anything???

  8. I’ve never thought of using avocados in baking. Although, I have used applesauce many times and once out of necessity I used apple butter. I think I’ve actually used mayo too (because I didn’t have anything better and started baking before I looked!) I guess anything that’s not too thin of a liquid would probably work–wonder about yogurt or sour cream? Oooh, I have some overripe bananas that I might try with brownie mix tonight.

    That reminds me, have you ever tried the recipe for ice cream bread that calls for a pint of ice cream (any flavor) and a few cups of flour? I can’t remember the exact amount but it’s good and easy.

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