California Avocado Brownies with Avocado Cheesecake Filling

By Lunds & Byerlys

May 15, 2026

These deep-chocolate brownies are made with avocado in the batter and feature a vibrant green avocado cheesecake filling or swirl! The lemon juice in the cheesecake filling adds a tang to this indulgent dessert and helps to keep it green.


SERVINGS

16

PREP TIME

20 min

COOK TIME

30 min

Ingredients

  • 1
    cup well pureed California Avocados, divided
  • 1 1/2
    cups sugar, divided
  • 2
    tablespoons vegetable oil
  • 1 1/2
    teaspoons vanilla extract, divided
  • 3
    large eggs, divided
  • 1/2
    cup water
  • 3/4
    cup all-purpose flour
  • 3/4
    cup unsweetened cocoa powder
  • 1/4
    teaspoon baking powder
  • 1/2
    teaspoon sea salt
  • 8
    ounces cream cheese, at room temperature
  • 1
    teaspoon lemon juice

Directions

  1. 1

    Heat the oven to 350 F.

  2. 2

    Line an 8×8-inch baking pan with a strip of foil, extending over two sides. Spray the interior of the pan with baking spray.

  3. 3

    Place 2/3 cup of the pureed avocado in a medium bowl.

  4. 4

    Whisk 1 cup of sugar, the oil and 1/2 teaspoon vanilla into the avocado puree.

  5. 5

    Whisk in 2 eggs, along with the water to loosen the batter.

  6. 6

    Whisk in the flour, cocoa, baking powder and salt.

  7. 7

    Pour about half of the batter into the prepared pan. Spread it into the corners.

  8. 8

    To make the filling: In the food processor with the remaining avocado puree, add the cream cheese, remaining 1/2 cup sugar, remaining 1 egg, lemon juice and 1 teaspoon vanilla. Puree until smooth, scraping down the sides and pureeing again.

  9. 9

    Pour the filling on top of the brownie layer. Gently smooth the filling over the brownie layer.

  10. 10

    Top with the remaining brownie batter. Lightly spread the batter over the filling.

  11. 11

    Bake for  35 to 40 minutes, until a tester inserted in the middle comes out with just a little batter. The edges should pull away from the sides of the pan.

  12. 12

    Let the brownies cool fully in the pan. Cut them into large squares.

  13. 13

    Store the brownies in an airtight container or covered with plastic wrap.

Variation: For an avocado cheesecake swirl, spread all the brownie batter in the pan. Pour the cheesecake filling on top and gently draw a knife through it to swirl. Bake for the same time. When storing, the color will keep best with plastic wrap directly on top of the brownies.


Recipe provided by the California Avocado Commission.


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