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Avocado Brownies are an easy gluten-free dessert using avocado instead of oil or butter. You’ll enjoy an extra dose of fiber and nutrients in each delicious bite!
If you’ve ever tried Chocolate Avocado Pudding or a Chocolate Avocado Smoothie, you know that avocado can be added to a dessert without being detected. Chocolate is an excellent way to mask the flavor!
If you’ve ever wondered if avocado can be used in baking, this avocado brownie recipe uses avocado as a substitute for oil or butter. While the flavor isn’t too noticeable, I do recommend that you are an avocado fan if you plan on trying this.
Otherwise, try Almond Butter Brownies, Coconut Flour Brownies, or Almond Flour Brownies for more nourishing ideas.
Ingredients You’ll Need
This brownie recipe calls for granulated sugar to create an authentic texture and uses and combination of almond butter and avocado for the healthy fat. No butter or oil is required!
If you need to make vegan brownies, try swapping the sweet potato in my Sweet Potato Brownie recipe for one small mashed avocado instead. Typically egg-free baking does better with the addition of flour or oats. (Like in the case of my vegan black bean brownies.)
Since these Paleo brownies call for no flour, they are also gluten-free and dairy-free!
How to Make Avocado Brownies
Preheat the oven to 325ºF and lightly grease an 8-inch baking pan. Press a piece of parchment paper into the bottom of the pan to help remove the brownies easily later.
In the bowl of a 12-cup food processor, add the ripe avocado, eggs, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, and salt. Secure the lid and start processing until the batter looks smooth.
Scrape down the sides of the machine with a spatula to make sure everything is well-mixed.
Then add the chocolate chips and blend briefly to mix them in.
Transfer the brownie batter to the prepared baking dish and spread it out with a spatula. Bake at 325ºF for 40 minutes, or until the center doesn’t jiggle when you shake the pan.
Let the brownies cool for at least an hour in the pan before slicing. These brownies have a fudgy texture, so they will stick to the knife when sliced. Place the pan in the fridge on a trivet to speed up the cooling process.
Store leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Frequently Asked Questions
If you are super-sensitive to the flavor of avocados (like I am) I do think you can taste it on your first bite. It’s less noticeable when the brownies are cool. If you take a second bite, the flavor goes almost unnoticed. (My husband says he can’t taste it at all in this recipe.) To hide the avocado flavor even more, you can add 1/4 cup of maple syrup to this recipe for a sweeter-tasting result.
White or brown sugar can be used instead of coconut sugar. For a keto avocado brownie, I imagine you can use a 1:1 granulated sugar substitute to replace the coconut sugar. (My body doesn’t tolerate zero-calorie swaps, so I can’t test this myself.)
Yes, you can swap the almond butter for sunflower seed butter. Be sure to review the notes in the recipe below for more ideas.
Looking for more avocado recipes? Try my Guacamole recipe, Avocado Ice Cream, or Avocado Fudgsicles for more ideas.
Ingredients
- 1 small ripe avocado (~ ½ cup mashed)
- ½ cup cacao powder (or cocoa powder)
- 2 large eggs
- 1 cup coconut sugar (or brown sugar)
- ¼ cup almond butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips (dairy-free, if needed)
Instructions
- Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
- Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)
- Bake at 325ºF for 40 minutes, or until the center of the brownies looks cooked through. (You don't want it to jiggle when you shake the pan.) Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don't be tempted to taste them until they have come to room temperature. You can place them in the fridge if you want to speed up the cooling process, or you'll have to wait at least 2 hours for them to cool on the counter.
- Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them since they are flourless and fudgy. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
Video
Notes
Baking Note: Brownies baked in a square metal pan will cook faster and more evenly than those cooked in a glass or ceramic baking dish. You may need to add 5 more minutes of cooking time when using a glass or ceramic option. Don’t have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I’ve had good results with both methods.
- If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. (I’d try oat flour or a gluten-free mix, or you could use 1/2 cup of almond flour instead.)
- If you dislike the flavor of avocado, you can replace half of it with butter or oil instead to ease yourself into the idea. Use a 1/4 cup of melted coconut oil or butter to replace half of an avocado.
- For a vegan avocado brownie, omit the eggs and replace them with 1/4 cup of all-purpose gluten-free flour, and increase the almond butter to a 1/2 cup total.
Nutrition
If you try this avocado brownie recipe, please leave a comment and star rating below letting me know how you like them.
These were so much better than I anticipated! I substituted natural peanut butter for almond butter, semisweet chocolate chips for dark chocolate and I baked for 35 mins in a glass 8×8. These turned out so gooey and fudgy, I even ate one warm and couldn’t taste the avocado at all
There are no measurements. How is this supposed to work?
Hi Bianca! There’s a printable recipe towards the bottom of this page. You can click the “jump to recipe” button at the top of the page if you’d like to be taken straight to the measurements. Enjoy!
I thought these brownies turned out great. I used my over ripe avocados and they were just as described – no taste of avocado! My kids who knew what was in them wouldn’t eat them but everyone else who didn;t know what was in them loved them!
I decided to try these after all the positive reviews. I followed the recipe to a T (I noticed the recipe says baking powder but the image with all the ingredients labeled says baking soda – which is it?) and they came out awful. I was so disappointed. The batter tasted fine but the brownies tasted like burnt old avocados. I’ll stick to bean brownies from now on.
I just put a batch in the oven. I substituted the Coconut sugar with monkfruit sweetener mixed with 2 tsp of molasses to make a reduced (brown) sugar version. Smells great! Can’t wait to taste it!
I can’t eat regular or coconut sugar at the moment so I decided to try this recipe subbing maple syrup in. Since I wasn’t sure about ratio of wet to dry, I halved the maple syrup compared to the coconut sugar (i.e. I used half a cup of maple syrup). The texture of these brownies is spot on! It’s amazing. Mine were more bittersweet than I would have liked, but given I halved the sugar that’s not surprising. I was watching them carefully as they baked and they were perfectly done after 16 minutes at 325. I’ll make these again but might try playing around with the ratio of cocoa/maple syrup/almond butter.
I added a half cup of chopped walnuts. These are the best brownie I have ever eaten!
These are absolutely delicious! I made them for my mother and father-in-law because she has diabetes but likes an occasional sweet. She raves about them! This last time I made my household a pan as well and I LOVE them! For my batch I used light brown sugar instead of coconut sugar and peanut butter in place of the almond butter. I couldn’t taste the peanut butter at all.
Hi Megan – I’d like to make the vegan version of these avocado brownies. Do you think I could use 1/4 cup cassava flour in place of 1/4 cup gluten free flour? I may try it out to see if it works anyways, since I don’t have GF flour at this time. Fingers crossed!
I forgot to give a recipe rating! My apologies! I love all of your recipes – have used them for years. My son loves them, especially. He loves the egg-version of these brownies but I can’t eat eggs.
Rated the batter, yummy! I can only imagine the taste, made a double batch. Can they be frozen?