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Healthy Kids Cook: Road Trip! Avocado Brownies with Theo Chocolate

Try this recipe for the best brownies ever using Theo's semi-sweet baking bars

Published on: February 05, 2016

PCC Healthy Kids Cook


ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen, and to help explore the farm-to-table journey of some of your favorite foods. 

In this episode, PCC Chef Jackie Freeman takes the TasteMobile on the road to visit with Deb Music, the co-founder of Seattle's own Theo Chocolate. Theo's semi-sweet baking bar is the perfect chocolate to use in Avocado Brownies, a wonderful treat for the family (or the classroom!) that offers abundant healthy fats and incredible flavors.

Avocado Brownies

Recipe: Avocado Brownies

Packed in tiny canning jars, these easy, healthy and super-yummy snacks are easy to take on the go.

  • 2 large, ripe avocados, mashed until creamy (about 1 cup)
  • 8 ounces semisweet or dark chocolate, melted
  • 3 tablespoons coconut oil, melted
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (see note)
  • 1/4 cup cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.

In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla.

In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir dry mixture into avocado mixture until just combined — be careful not to overmix! Spread batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.


For a gluten-free brownie, try substituting almond flour or your favorite gluten-free flour blend for the all-purpose flour.

Each serving: 200 cal, 11g fat (5g sat), 25mg chol, 60mg sodium, 26g carb, 3g fiber, 17g sugars, 3g protein

Recipe by Jackie Freeman, PCC Chef


More dessert inspiration

Just in time for Valentine's Day, we've got a fabulous roundup of desserts to share with your sweetheart (and to satisfy your sweet tooth). 

Also, don't miss our allergy-friendly dessert options and our roundup of dessert tips from a master baker



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