Picture this: it’s the Tuesday after a long weekend and an extra avocado is sitting in your fruit bowl, threatening to spoil if you so much as glance at it. 
Avocados are notorious for this—one day they’re rock-hard, the next they’re so soft the only sensible move is to mash them into an immediate personal guacamole fest.
Not that solo guacamole parties are a bad thing, but these brownies are an even better use for a super-ripe avocado. Imagine dense, fudgy, deeply chocolatey brownies with a generous swirl of creamy peanut butter on top—made with avocado as the base. Sounds worth baking, right?
You may have seen a version of these before, only without the peanut butter and cut into little triangles. After sharing that original fudgy recipe, I couldn’t stop thinking about a peanut butter variation. I experimented by adding peanut butter directly into the batter, but the texture wasn’t right. So I returned to the original approach—this time swapping whole wheat for oat flour and swirling a generous layer of golden peanut butter on top for a luscious finish. 
These brownies are extra special because I made them for my friend Jenna. We met on Instagram and quickly discovered we’re kindred spirits. Jenna works as a health coach—only she’s not the kind who promotes fear of food or rigid diets. Too often “health” messages online equate to thinness at the expense of balance and self-love; Jenna is different. As a certified holistic health practitioner, she genuinely supports people in finding healthier lives in ways that suit them, not by shaming or pushing one-size-fits-all solutions. She’s also incredibly kind and sincere.
She invited me to do a guest post on her blog, I agreed, and together we created these chocolatey, peanut-butter-swirled brownies.
If you want the recipe, check out Jenna’s site for the full instructions. Fair warning: after tasting these, you might find yourself buying extra avocados each week hoping a few will go perfectly overripe so you’ll have an excuse to bake another batch.