Avocado Brownies
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Make my avocado brownies recipe and never toss a mushy avocado away again. They’re rich, soft, and crinkly-topped. Naturally gluten-free, dairy-free, and low-carb!
Avocado brownies that taste like something from a bakery
I’ve been using avocados in baking for as long as I can remember. I didn’t invent it, per se, but let’s just say I’ve been doing it since before it became fashionable.
When folded into brownie batter, avocado adds a velvety texture and healthy fats, enhancing the rich, chocolate flavor. The two go hand in hand, making for delicious brownies that just happen to be better for you. Here’s why they’re a fabulous dessert:
- You won’t taste the avocado. I know many people can be very particular about their brownies, and I wouldn’t mislead you.
- Naturally gluten-free. Made with almond flour instead of AP flour, these brownies are perfect for anyone following a gluten-free diet.
- Ultra fudgy and rich. Avocado adds healthy fats that create an incredibly moist, gooey texture without making the brownies heavy.
- Simple to make. Just mix the ingredients, pour into the pan, and bake.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour. I prefer blanched almond flour, not almond meal. The latter is too grainy and won’t make for a gooey brownie.
- Cocoa powder. 100% unsweetened and Dutch-processed cocoa powder. Be sure to sift the cocoa powder to ensure there are no clumps. I sometimes use dark cocoa powder for a richer chocolate flavor.
- Salt. Just a pinch to elevate the sweet flavors.
- Coconut oil. Melted and refined coconut oil, so there is no coconut flavor. Butter also works.
- Avocado. My not-so-secret ingredient! Use mashed and overripe avocados.
- Sugar. I used white sugar because it gives those gorgeous crisp edges. Brown sugar works, but will be more gooey in the middle.
- Vanilla extract. A must for any good brownie recipe.
- Eggs. I recommend using room temperature eggs, as they mix seamlessly into the brownie batter and don’t firm up the coconut oil.
- Dark chocolate chips. Because what brownie isn’t better with chocolate chips?
- Add mix-ins. Add your favorite brownie additions like chopped walnuts, chocolate chunks, or even white chocolate chips.
How to make avocado brownies
Step 1- Prep. Preheat the oven to 180C/350F. Grease and line an 8×8-inch baking dish with parchment paper.
Step 2- Mix. In a small bowl, combine the dry ingredients. In a separate mixing bowl, add the avocado, oil, sugar, and vanilla and whisk. Add the eggs one at a time and mix. Gently fold in the dry ingredients until just combined. Fold in the chocolate chips.
Step 3- Bake. Transfer the brownie batter to the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm. Let them cool completely before slicing.
Arman’s recipe tips
- Use frozen avocado. I’ve tested this recipe with frozen avocado, and it bakes up just as fudgy. Thaw it overnight in the fridge, then blend until smooth before adding it to the batter.
- Mash the avocado until completely smooth. Any chunks will remain in the baked brownies (and completely detract from the brownies). I like using a food processor or blender for the smoothest batter, but a fork works well too if your avocado is very ripe.
- Don’t overbake the brownies. The center should be slightly underdone when you remove them from the oven. They’ll continue to set as they cool, giving you that ultra-fudge texture.
- Let it cool before slicing. I know it’s tempting to dig in right away, but letting the brownies cool allows them to firm up, so you get clean slices instead of gooey edges.
More healthy brownie recipes
Avocado Brownies
Ingredients
- 1 1/4 cups + 2 tablespoons almond flour
- 3/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 cup avocado mashed, approximately 1 small
- 6 tablespoons coconut oil melted
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
- In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside. In a mixing bowl, add your avocado, coconut oil, sugar, and vanilla extract, and whisk until smooth. Add the eggs in, one at a time, and mix well. Gently add in the dry ingredients and mix until just combined. Fold through the chocolate chips.
- Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm.
- Remove the brownies from the oven and let them cool in the pan completely, before slicing up.
Notes
Nutrition
Originally published July 2022
the taste is great! my brownies in the middle are not quite set even though baking for 26 minutes. I think I should have kept them in the oven a little longer . will make these again. I used 1 1/3 c sugar to lessen the sugar a little.
Thanks for the feedback, Marcia- If you let them sit at room temperature, they’ll firm up nicely (or even in the fridge).
thanks ! these were the best brownies ever! Next going to try with Allulose like you suggested as I am a diabetic! Keep the recipes coming!!!
thanks again! firmed up nicely in fridge
Can you please provide the recipe in grams?
Thanks
Hi Selina- absolutely. I’ll have it updated today 🙂
Could I subsatute Munk fruit, truvia or something other than sugar?
Yes, to replace granulated sugar, any of those should work well. If you want to keep the crackly tops, i recommend allulose, which dissolves like sugar does.