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.

avocado blondies with M&M's stacked on a plate.

See also: Rubio’s Guacamole Recipe

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.

Bake with avocado instead of butter

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 cakier 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.

See also: Disneyland’s Gingerbread Shingles Recipe

Katie Dillon is the managing editor of La Jolla Mom. She helps readers plan San Diego vacations through her hotel expertise (that stems from living in a Four Seasons hotel) and local connections. Readers have access to exclusive discounts on theme park tickets (like Disneyland and San Diego Zoo) and perks at luxury hotels worldwide through her. She also shares insider tips for visiting major cities worldwide, like Hong Kong, London, Paris, and Shanghai, that her family has either lived in or visits regularly (or both).

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  1. 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. 🙂

    1. 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.

  2. 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?

  3. Pingback: How to buy, open and cook with Avocado (Recipe link up and #giveaway!)