Chilli Chocolate Brownies with Avocado

A healthier option for the more traditional brownie mix - avocados are a great substitute for oil, butter and even sugar! Use overripe avocados for a fuller flavour
Chilli Chocolate Brownies with Avocado
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Chilli Chocolate Brownies with Avocado
January 28, 2019
Level Intermediate
Preparation Time 20 minutes
Cooking Time 25 minutes

PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana


250g salted butter
80g dark cocoa powder
1 overripe avocado, peeled, pitted and puréed
4 spinneysFOOD Organic Free Range Eggs, at room temeprature
cups soft brown sugar
110g self-rising flour
1 tsp chilli flakes
Pinch of spinneysFOOD Salt
Melted dark chocolate and malted puffs, to decorate


  • 1

    Preheat the oven to 180°C, gas mark 4. Line a greased 20cm x 20cm tray with baking paper

  • 2

    Melt together the butter and cocoa – mix well and add the avocado

  • 3

    Beat together the eggs and the soft brown sugar until it is light and foamy. Stir the melted butter, cacao and avocado mixture into the egg mixture

  • 4

    Mix together the self-rising flour, chilli flakes and the salt in a separate bowl

  • 5

    Fold the flour mixture into the chocolate mixture and mix well.

  • 6

    Pour the batter into the prepared tray and bake for 20-25 minutes (until it is almost set but not completely). Leave to cool completely in the tray, preferably in the fridge

  • 7

    Cut into portions and remove from the baking tray

  • 8

    Drizzle with dark chocolate and garnish with malted puffs


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