Baking With Avocados Instead Of Butter: An M&M Blondie Recipe

This post brought to you by Avocados from Mexico. All opinions are 100% mine.

When there’s a way to make my favorite desserts less of a guilty pleasure, I’m all ears. Therefore, I immediately accepted the challenge to bake with avocados from Mexico as a substitute for butter. I assumed the batter would tint a little green so thought I’d roll with a Christmas theme and bake my favorite blondies with some red and green M&Ms thrown in.

I’m not going to lie–it felt odd leaving my old friend, butter, out of the picture. I still look at these ingredients with pause.

Baking With Avocado Blondie Recipe
Preparing the batter for the blondies takes just a few minutes. Start by measuring out the same amount of mashed avocado as butter. Mix in with the sugars.

Add in eggs and vanilla. It will be a little runny.

Baking With Avocado Recipe Blondie Dessert
Add in flour, baking soda and salt. Mix and then fold in M&Ms. Spread in the pan and bake.

Baking With Avocado Blondie Recipe Batter
The batter above has slight tint of olive green that almost completely disappeared after baking. Do not overcook! Bake until just settled as they are supposed to be gooey.

Baking With Avocados Blondies Brownies Recipe
How do they taste? They are ever so slightly less gooey than the butter version, but taste more or less the same–delicious. Except, now you don’t have to feel so guilty licking the spoon or eating more than one!

Recipe: M&M Blondies Baked With Avocado

Recipe: M&M Blondies Baked With Avocado


  • 1 cup avocado
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp coarse sea salt


  1. Preheat the oven to 350 degrees.
  2. Cream the avocado and sugars together in a large bowl.
  3. Add the vanilla and eggs and combine.
  4. Add flour, baking soda and salt. Mix.
  5. Stir in M&Ms. (Snickers, Butterfinger or other candy will work too.)
  6. Bake for 20-25 minutes in a 9×13 greased pan until the center is just set. Do not overcook! These will get cakey, if cooked too long.
  7. Cool completely and cut.

Enjoy how much healthier these are than the butter version. Trust me, your kids will never know the difference. And, you could even frost them like these Butterfinger Blondies. Mmmmm…

I will say that these came out more cakey than the butter version, emphasizing the need to keep a watchful eye on the pan to avoid over-baking. They are also slightly less sweet, but plenty sweet. Use a heaping cup of brown sugar, if you’re concerned about it.

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  1. […] but I decided that this time I wanted to make something for me to enjoy. I also found a recipe for avocado blondies… that’s on the list for a future […]

  2. December 6, 2012 at 9:15 am — Reply

    I love the idea of adding avocados. I might just have to try this! And I wonder if you can make brownies like this too?

    • December 6, 2012 at 11:34 am — Reply

      I would assume it would work with brownies! Haven’t tried it yet.

  3. December 5, 2012 at 10:57 pm — Reply

    So happy to read this post. Your blondies look great and I’ve been wanting to try baking with avocados. Good to know that it actually works! Your notes about not over-baking duly noted. 🙂

    • December 5, 2012 at 11:02 pm — Reply

      I am super paranoid about maintaining “the gooey” as LJ Girl calls it. I am also wondering if the avocado leaves a slight after taste or not–it might be because I’ve eaten SO MANY of these today.

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