Avocado Brownie Cake with Dark Chocolate & Raspberries

Health Benefits

These avocado brownies are still a dessert, but they are built with a better structure than many classic versions. Avocado replaces butter and brings mostly monounsaturated fats, while dark chocolate adds cocoa flavanols and a deeper flavor that makes it easier to use less sugar.

Wholegrain flour, walnuts and raspberries add fiber, healthy fats and plant compounds, helping the brownies feel more satisfying. The fruit also brings acidity, which balances the richness of the chocolate and keeps each bite from feeling too heavy.

Plant count: 6 🌱

A Closer Look at Key Ingredients

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Pro Tips

• Blend or mash the avocado until completely smooth. Any small pieces can show up in the final texture.
• Use dark chocolate with around 70% cocoa for deeper flavor and less sweetness.
• Add the raspberries while still frozen so they hold their shape better during baking.
• Do not overbake. The middle should stay soft and slightly fudgy, not dry.
• Let the brownies cool fully before slicing so they hold together cleanly.

Did You Know?

Avocado works well in brownies because it brings fat and moisture at the same time. In baking, pureed avocado can replace butter in a 1:1 ratio, while shifting the fat profile toward more monounsaturated fats and less saturated fat.  

Dark chocolate adds another layer. Cocoa is naturally rich in flavanols, plant compounds studied for their role in blood vessel function and heart health, especially in higher-cocoa chocolate. Choosing 70% dark chocolate gives deeper flavor, which helps the brownies stay satisfying with less added sugar. 

Avocado Brownie Cake with Dark Chocolate & Raspberries

A fudgy avocado brownie cake baked in a round form and sliced like a cake. Made with dark chocolate, walnuts and raspberries, it keeps the rich brownie texture while using avocado instead of butter.

Servings 12 portions

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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Ingredients

  

• 200 g dark chocolate 70% cocoa
• 3 eggs
• 2 egg yolks
• 150 g brown sugar
• 175 g ripe avocado flesh only
• 75 g walnuts ground or finely chopped
• 50 g cocoa powder
• Zest of 1 lime or lemon
• 40 g frozen raspberries
• 1 pinch salt

Instructions

 

• Preheat the oven to 180°C and line or grease a round baking form, about 20 cm diameter.
• Melt the dark chocolate gently over a water bath, then remove from the heat and stir until smooth.
• Beat the eggs, egg yolks and brown sugar until light and slightly foamy.
• Blend or mash the avocado until completely smooth, then stir it into the egg mixture.
• Add the melted chocolate, walnuts, cocoa powder, citrus zest and salt. Mix gently until smooth.
• Pour the batter into the prepared round form and press the frozen raspberries lightly into the surface.
• Bake for about 22–28 minutes, depending on the depth of the form. Insert a wooden skewer or toothpick into the center — if it comes out mostly clean with just a few moist crumbs, the brownie cake is ready.
• Let it cool fully in the form before slicing into cake-style pieces.

Notes

Make It Less Sweet: Use around 100 g brown sugar instead of 150 g for a less sweet brownie cake with a deeper, darker chocolate flavor.

Keep It Fudgy: Avoid overbaking. The center should stay slightly soft, as the brownies firm up while cooling.

Course: Baking, Dessert

Recipe Type: comfort food, vegetarian