A healthy way to get your thin mint cookie fix. Avocado brownie bites are packed with healthy oils and super food greens for a treat that is good for you!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 30 brownie bites
Author Linda Warren


Brownie Batter

  • 3/4 cup flour
  • 1/4 cup Barlean's Chocolate Silk Greens Powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 ripe avocados
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable or safflower oil
  • 3/4 cup Imperial sugar
  • 8 oz dark chocolate melted

Mint Cheesecake Filling

  • 4 oz cream cheese, room temperature
  • 3 Tablespoons Imperial sugar
  • 1 egg
  • 1 teaspoon Barlean's Omega Swirl Chocolate Mint Oil
  • 1/4 teaspoon peppermint extract
  • 2 Tablespoon flour, as needed to thicken


  1. Preheat oven to 350 degrees. Spray a 24-cup mini muffin pan with a non-stick spray.

Brownie Batter

  1. In a small bowl, combine flour, Barlean's Greens powder, baking powder and salt.
  2. In an electric mixer, cream avocado until smooth.
  3. Slowly add in the eggs and vanilla until well mixed.
  4. Add oil and sugar and mix thoroughly.
  5. Stir in chocolate then all dry ingredients until just mixed. Set aside.

Mint Cheesecake Filling

  1. In your KitchenAid electric mixer, beat cream cheese and sugar until smooth.

  2. Add egg, oil and peppermint extract. If batter looks too thin add up to 2 tablespoons of flour. (I did add it to mine)

To assemble:

  1. Using a small cookie scoop, drop about 1 tablespoon of brownie batter into the bottom of each mini-muffin cup.
  2. Drop another tablespoon of cheesecake batter on top of brownie batter then follow that with another scoop of brownie batter. They will fill the little mini-muffin cups to the top.
  3. Bake for 15 minutes or until toothpick inserted in center of one comes out clean.
  4. Let cool in muffin pans on wire rack for 10 minutes then dump onto wire rack, turn upright, and let cool the rest of the way.