Mesca Sweet Fudgey Chocolate Brownies


  • 1 ½ cups Lily’s Semi-Sweet chocolate chips
  • 2 medium ripe avocados
  • 1 cup Mesca Sweet
  • 4 eggs
  • 2 tsp. vanilla extract
  • ¼ cup cocoa powder
  • ½ cup all-purpose flour
  • ½ tsp. salt
  • (Optional) ½ cup chopped nuts/dark chocolate chunks/etc.


  1. Preheat oven to 350 F, coat 8x8 in pan with non-stick spray. **
  2. Microwave chocolate chips in 30-second intervals, stirring in between, until melted.
  3. In bowl of stand mixer beat (mashed and beat) ** avocados & sugar until creamy. Beat in cooled chocolate.
  4. Beat in eggs, one at a time, add vanilla.
  5. In a separate small bowl, whisk cocoa, flour & salt.
  6. Add flour mixture to chocolate mixture until just combined.
  7. Beat in add-ins & pour into pan.
  8. Bake for about 30 min or until toothpick inserted into middle of pan comes out clean.
  9. Cool, cut, and serve! **



  • For non-stick spray I use a spray extra-virgin olive oil because it is the most stable at high heats.
  • To mash the avocados, I start with a fork, then use a hand mixer at medium-high speed to beat the lumps out of them.
  • I also like to add a sprinkle of Maldon Sea Salt to the top of the brownies right out of the oven to make the chocolate pop even more.