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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!
Love avocado-based desserts? Try my avocado cake, avocado ice cream, and avocado chocolate mousse next.
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 and enhances the chocolate flavor. The two go hand in hand, making for delicious brownies that are actually good for you.
Table of Contents
Why I love this recipe
- Naturally grain-free and gluten-free. Because we’re using almond flour!
- The perfect fudgy texture. Avocados are full of healthy fats, helping to add a thick, soft texture that even straight oil or butter can’t replicate.
- You won’t taste the avocado. I know people can be very particular about their brownies, and I would never mislead you.
- Easy to make. They’re no different than a standard brownie recipe.
Ingredients needed
- 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.
- Salt. Just a pinch.
- 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 for crispy brownies, but brown sugar and maple syrup will yield softer brownies.
- Vanilla extract. A must for any good brownie recipe!
- Eggs. Room temperature eggs are preferred.
- Dark chocolate chips. Because what brownie isn’t better with chocolate chips?
How to make avocado brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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
- Don’t have fresh avocado? I tested frozen avocado, and it worked just fine. Let them thaw overnight in the fridge or blend them with a touch of milk until very smooth.
- Mash the avocado VERY well. You don’t want any clumps in the brownies. If needed, you can blend them in a blender or food processor.
- Make vegan brownies. Swap the eggs for an egg substitute and use vegan chocolate chips.
- Add mix-ins. Add your favorite brownie additions like chopped walnuts, chocolate chunks, or even white chocolate chips.
Storage instructions
To store: Store leftovers in the refrigerator in an airtight container for up to two weeks.
To freeze: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to six months.
Frequently asked questions
Compared to traditional brownies, ones made with avocado are a healthier option. They have less saturated fat and are lower in sugar.
Using avocado to replace all the oil in a brownie recipe can yield slightly soggy results. Instead, it is best to sub out half of it and still have a little oil (or butter).
More healthy brownie recipes to try
- Almond butter brownies
- Sweet potato brownies
- Oatmeal brownies
- Eggless brownies
- Flourless brownies
- Or any of these 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 large
- 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, updated and republished September 2024
Wow. All healthy fats.
Tasty.
Chocolate flavour.
I will do it!
Great, moist and delicious brownies. You are awesome!
I tried avocado just once in my life and didnt like it very much. As I know its very healthy, I will “mask” it in this brownie haha!
In my country avocados are pretty expensive. But I could buy 1-2 to try this one.
Made these today as written. They are amazing. Only addition was walnuts. Definitely will make again.
Yum!! Love that!
Hi, I’m from Spain and I don’t quite understand the measurements of the cups, do you know the measurements in grams? thankssss
I stopped making keto brownies because they were always too dry to enjoy. But I happened to luck into some nice avocados and thought why not try once more. I used a round silicone container that fit in my air fryer and baked for only 20 minutes. FABULOUS, just as you promised.
Can you substitute allulose for maple syrup or honey? Would it still be 1 1/2 cups if those are good substitutes?
I haven’t tried- Feel free to experiment and see
These were delicious! My only swaps were that I used half organic white sugar and half coconut sugar, and ghee instead of coconut oil. My family had no idea there was an avocado in these yummy brownies!
These were amazing even my picky eater ate them and loved them
While completely delicious they never cooked through, even after 32 minutes. I don’t know if they would cook better in a metal pan because I only had a glass 8×8. I will definitely make these again.
ARMAN!!! Hello! G’day!! I live Iowa, USA; just wanted to tell you again that I love your recipes, your photos, your 3:45 AM emails, and your insight and tips! Thank you, so much, for every one of them, and all of your hard work!!🙏🏻I appreciate you!!!!
You Are The Best!!😃🙏🏻😊👍🏻
Thank you, Shelly x
These turned out so good. Gooey and fudgy, tasted just like a regular brownie. I used mix of mostly coconut sugar and eyrithrotyl for the sweetener. Also I only had to use half of an avocado to get 1/4 cup mashed. Will definitely be making again!
No many good recipes for keto baking out there, but this is FAB!
Highly reommended!
Super YUM. I did reduce the sweetener because I like brownies more dark chocolatey and because I was afraid with that much sweetener there would be too much aftertaste. So good my kids ate them without even knowing they’re keto brownies.