- Hands-onabout 15 min
- Choppingnone
- Freezer friendlyyes
Avocado brownies with white chocolate chips, and not much washing up. Blitz everything except the chips in the food processor, fold the chips in by hand, then bake. That’s about 15 minutes of effort, then the oven takes over.
They’re keto, low carb and cut into 16 pieces. Pop a few in the freezer for future-you and the next no-spoons day is sorted.
Can I manage this today?
- Spoon level: Low Spoons
- Hands-on time: about 15 minutes, plus 25 to 30 minutes in the oven and 15 minutes cooling in the tray
- Main effort: scooping two avocados and scraping down the food processor
- Chopping: none (you halve two avocados and scoop out the flesh)
- Standing and attention: about 15 minutes at the bench, then the oven does the rest. You can do all of the prep seated.
- Thinking and sensory load: three stages (blitz, fold in the chips, bake) and one timer. The food processor is noisy while it runs. How long depends on your processor, so stop when the batter is smooth
- Washing up: food processor bowl and blade, spatula, one lined lamington tray, one wire rack
Quick spoon check
Only one sensible way to make these, so there’s no shortcut version. The small shortcuts are in the No Spoon Swaps below.
Kerry’s notes
Yep, it’s avocado, and yes, it goes in brownies. You need about 220 g of flesh, which is two avocados. Use ripe ones that give a little when you press the skin.
Everything except the chips goes into the food processor. No melting chocolate, no creaming butter and sugar, no pile of bowls. I used white chocolate chips, but any sugar-free chips will do.
You’re looking for a little jiggle in the middle when you wiggle the tray. That’s your “done” signal.
These are Ninja Approved. Marty would’ve had half the tray before I found a plate.
If you’ve got more avocados on the bench, the avocado berry ice cream is the sister recipe.
What’s that ingredient?
Golden monkfruit sweetener. A granulated sweetener sold as a brown sugar replacement, which is why it suits brownies. It’s a blend of monk fruit and erythritol. I use Lakanto, from Coles or Woolies. Keep it in the pantry like normal sugar. Which sweetener to use and when is Leigh’s department, and she’s written it all down in her keto sweeteners guide. I’ll stick to the bit where it goes in the processor.
Almond flour and almond butter. Almond flour is finely ground almonds, and almond butter is just almonds blended into a spread. Both sit in the baking aisle and the spreads aisle of most supermarkets. Easiest swap: there isn’t a tested one, so see the allergen notes below.
Why this recipe works
- The avocado gives the batter its creamy base, so there’s no creaming butter and sugar by hand.
- The food processor does the mixing. The only stirring by hand is the chips.
- A lined tray means the brownies lift out, with no scrubbing baked-on chocolate.
- The oven runs itself for 25 to 30 minutes while you sit down.
- One batch cuts into 16 pieces and freezes, so it covers more than one low-energy day.
No Spoon Swaps
- Cacao or sugar-free cocoa powder: either works, so use whichever is in the pantry.
- Ghee or coconut oil: both work. Coconut oil can add a hint of coconut flavour.
- Any sugar-free chocolate chips: white chips as pictured, or whatever you have. Check the label, because some chips use sweeteners that aren’t keto-friendly.
- Baking paper with a little overhang: lets you lift the whole tray of brownies out in one go. Saves digging them out of the corners.
- Freeze in portions: cut, then freeze in a container with baking paper between the layers. Take out one at a time.
Dietary swaps
- Dairy-free: swap the ghee for coconut oil, and check the chips, because white chocolate usually contains milk.
- Keto: stays keto with the sweetener and chips as written. Regular chocolate chips or a sugar-based sweetener add carbs and it’s no longer keto.
- Nut-free: we haven’t tested a nut-free version.
Allergen notes
- Eggs: two large eggs.
- Tree nuts: almond flour and almond butter.
- Dairy: ghee, and possibly the chips. Check the label.
Equipment and easier alternatives
- Oven.
- Food processor.
- Lamington tray, lined with baking paper.
- Wire rack.
Storage, freezing and reheating
- Fridge: Cool, then refrigerate within 2 hours. Keep at 5°C or below and eat within 3 days.
- Freezer: Up to 3 months. Thaw in the fridge, use within 24 hours and don’t refreeze.
- Reheating: If you warm one, heat it until steaming hot all the way through, and only once. In the microwave, heat one brownie for 30 seconds, then add 10 seconds at a time until it’s steaming hot all the way through.
Frequently asked questions
Can you taste the avocado in avocado brownies?
No. The Ninja didn’t even know it was in there.
How do I know the brownies are done?
Bake for 25 to 30 minutes. They’re done when there’s a little jiggle in the centre when you wiggle the tray.
Can I use a different sweetener?
We’ve only tested these with golden monkfruit sweetener. Leigh’s keto sweeteners guide covers the options.
Are these brownies keto?
Yes, as written. The net carbs per serve are on the recipe card. If you’re not sure how keto differs from low carb, there’s a short guide.
Can I freeze them?
Yes, for up to 3 months. Thaw in the fridge, use within 24 hours and don’t refreeze.
Avocado White Chocolate Brownies (The Green Secret)
Equipment
- Oven
- Food Processor
- Lamington tray
- Baking paper
- Spatula
- Wire rack
Ingredients
Brownies
- 2 ripe avocados about 1 cup or 220 g of flesh
- 2 large eggs
- ½ cup golden monkfruit sweetener brown sugar replacement
- 3 tablespoons ghee or coconut oil
- ½ cup almond flour
- ¼ cup cacao or sugar-free cocoa powder
- 2 tablespoons almond butter
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar-free chocolate chips white as pictured
Instructions
Prepare
- Preheat the oven to 180°C.
- Grease the lamington tray.
- Line the tray with baking paper, leaving a little hanging over two sides so you can lift the brownies out later.
Blitz
- Halve the avocados, remove the stones and scoop the flesh into the food processor.
- Add the eggs, sweetener, ghee or coconut oil, almond flour, cacao, almond butter, baking powder and salt.
- Process until the batter is smooth, with no streaks of avocado. How long this takes depends on your processor.
- Scrape down the sides of the bowl with a spatula.
- Process again. Repeat the scrape and process 2 to 3 times, until you can't see any avocado lumps.
Bake
- Add the chocolate chips and stir them in by hand.
- Spoon the batter into the lined tray.
- Level the top with a spatula.
- Bake for 25 to 30 minutes.
- Wiggle the tray. The brownies are ready when there's a little jiggle in the centre.
Cool and cut
- Leave the brownies to cool in the tray for 15 minutes.
- Lift them out and cool on a wire rack until completely cool to touch.
- Cut into 16 pieces, 4 across and 4 down.
Notes
- Fridge: cool, then refrigerate within 2 hours and eat within 3 days.
- Freezer: up to 3 months. Thaw in the fridge, use within 24 hours and don't refreeze.
- Ghee or coconut oil both work.
Nutrition
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A final spoon-saving note
Bake once, slice the lot and pop a few portions in the freezer for future-you. There are more Low Spoons recipes when you’re ready for the next one. Give it a go this weekend.
