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Home » Recipes » Desserts

Avocado Brownies

By Erin · July 7, 2022 · Updated September 8, 2022 · 18 Comments

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a stack of brownies with text overlay

With their perfectly crackled tops and decadent chocolatey bites, these Avocado Brownies will easily become your new favorite dessert. Gluten free and so fudgy, too!

a stack of three fudgy brownies

When I think of brownies, I think of fudgy centers, decadent chocolate, crackly tops, and a handful of baking staples. This Avocado Brownies recipe is no different, but swaps the typical ingredients with healthy, gluten free alternatives!

Mashed avocado may sound like an odd addition to baked goods, but it proves to be a moisture-boosting and complimentary ingredient in these brownies, as well as my chocolate avocado cake and chocolate avocado cookies. You get all of the healthy fats but none of the avocado flavor.

Recipe features

  • The avocado adds a ton of moisture without needing much butter.
  • Made with a crackly top and a fudgy center, just the way you'd expect a brownie to be!
  • They’re really easy to make with only 9 ingredients.
brownies with crackly tops sprinkled with sea salt

Ingredient notes:

  • Avocado - Mashed avocado is a natural oil-free alternative in baking, just like mashed bananas, applesauce, and pumpkin. The avocado flavor is hidden behind chocolate, sugar, and almond flour, so you get none of the flavor but all of the benefits. 
  • Eggs - While you can make these brownies vegan and replace the eggs with flax eggs, the texture just doesn’t turn out as fudgy. The vegan fudge brownie lovers would be better off sticking to my fudgy vegan brownies recipe.
  • Sugar - Use coconut, cane, or white sugar.
  • Almond flour - One of my favorite gluten free flours! Not only does baking brownies with almond flour mean they’ll be gluten and grain free, but the nutty flavors and healthy fats add complexities to every bite that you wouldn’t normally find in a regular brownie recipe.
  • Brewed coffee - Coffee and espresso have a magical ability to make chocolate taste even more decadent. Not a coffee drinker? Use hot water instead.

Step-by-step instructions

Step 1: Mash the avocado. Use a potato masher or fork to mash the avocado in a small bowl. Set it aside while you make the batter.

Step 2: Melt the chocolate. Quickly melt the chocolate chips and coconut oil together in a saucepan over medium-low heat.

mashed avocado in a bowl on the left and melted chocolate in a saucepan on the right

Step 3: Prepare the batter. Whisk the eggs and sugar together in a large mixing bowl. Add the flour, salt, vanilla, coffee, and mashed avocado and mix until combined.

Step 4: Bake. Pour the batter into your prepared baking dish and bake until a toothpick inserted in the middle comes out clean.

whisked eggs and sugar in a bowl on the left and with melted chocolate added on the right

Step 5: Cool, cut, and enjoy. Let the brownies cool completely on a wire rack before slicing into squares and eating!

Tips and FAQs

  • Speed up the process by mashing the avocado in a food processor rather than by hand.
  • The secret to crackly top brownies is to thoroughly whisk the eggs and sugar together. Try not to skip this step!
  • Allow the brownies to cool completely before slicing. They’ll fall apart and crumble if they’re too warm.
  • Do you have an extra avocado lying around? Use it in this chocolate avocado icing. Everyone loves frosted brownies!

What do avocados do in baking?

Just like how black beans can replace flour in brownies, avocados replace the oil. Avocados are an amazing source of “good fats”, like monounsaturated and polyunsaturated fats. This means they naturally add moisture to baked goods and are one of the best replacements for oil and butter.

Can I use regular flour instead?

I don’t recommend it. The texture and flavor of these brownies always turn out best when they’re made with almond flour. If all you have is all purpose flour or a 1:1 gluten free flour mix at home, stick to my brownie cupcakes instead.

Can they be made oil-free?

Yes! Omit the coconut oil and melt the chocolate chips over a double boiler to prevent them from burning.

Storage

Refrigerator: Keep the brownies in a container at room temperature and consume within 48 hours.

Freezer: If you're not going to eat the brownies within 1-2 days, I recommend freezing them. to do so, wrap the brownies individually in plastic and freeze for up to 3 months.

a brownie with a bite taken out of it

More gluten free baked goods 

  • The Best Paleo Brownies
  • Apple Cupcakes
  • Peanut Butter Blossom Cookies

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

a stack of three fudgy brownies

Avocado Brownies

With their perfectly crackled tops and decadent chocolatey bites, these Avocado Brownies will easily become your new favorite dessert. Gluten free and so fudgy!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 brownies
Author: Erin

Ingredients

  • 1 avocado
  • 1 ¼ cups chocolate chips
  • ⅓ cup coconut oil
  • 3 eggs
  • 1 cup sugar coconut sugar or cane sugar
  • 2 tablespoon brewed coffee
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°. Line an 8x8 baking dish with parchment paper and set aside.
  • Next, mash the avocado in a small bowl with a potato masher or a fork, removing as many lumps as you can; set aside.
  • Melt the chocolate chips and coconut oil over medium-low heat in a small saucepan, whisking until smooth; remove from the heat.
  • In a large bowl, whisk the eggs and sugar together for 1-2 minutes. This is important for getting the brownies to have the crackly top! Then, pour in the melted chocolate and stir to combine. Next, add the brewed coffee, vanilla, almond flour, and salt, along with the mashed avocado, and fold together.
  • Pour brownie batter into the prepared baking dish and bake them for 35-40 minutes. Wait 20 minutes, then carefully pull on the parchment paper and transfer the brownies to a wire rack. Allow the brownies to cool before slicing (otherwise, they may fall apart). Enjoy!

Video

Notes

*Calories are per brownie and are an estimation
*Don't have brewed coffee? Use hot water instead. 
*To make nut-free: use only 2 eggs and ½ cup all purpose flour, and bake for 30-35 minutes
*Storage: store brownies in a container at room temperature for 1-2 days; or, wrap them individually and freeze them for up to 3 months

Nutrition

Calories: 407kcal | Carbohydrates: 44g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 104mg | Potassium: 131mg | Fiber: 3g | Sugar: 39g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in April 2017. It was updated with new text and photos in July 2022. 

« Vegan Taco Salad
Grilled Bison Burgers »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Jen says

    January 24, 2023 at 3:52 pm

    5 stars
    These brownies were SO fudgy! Absolutely a massive hit with my family and friends this past weekend. Can't wait to make them again!

    Reply
  2. RC Vila says

    August 16, 2022 at 9:30 am

    Your recipe states avocado but does that equate to a cup of mashed avocado?

    Reply
    • Erin says

      August 16, 2022 at 10:30 am

      Yes, 1 whole avocado should equal approx. 1 cup mashed avocado.

      Reply
  3. Brenda says

    July 07, 2022 at 10:43 am

    Maybe I missed it…At what step do you add the melted chocolate?

    Reply
    • Erin says

      July 07, 2022 at 10:59 am

      Sorry! Just updated the instructions. Add it in after you whisk the eggs and sugar together.

      Reply
  4. suzi says

    November 15, 2019 at 12:21 am

    How long will these stay fresh, you think? Want to make them and perhaps work them into my farmers market goods if they have staying power!! thanks!!

    Reply
    • Erin says

      November 15, 2019 at 6:49 am

      They should stay fresh for at least 3 days!

      Reply
  5. Elizabeth says

    September 20, 2017 at 1:54 pm

    I accidentally bought salted peanuts instead of unsalted. Will those work in this as a sweet and salty sort of flavor? Or will it ruin the recipe?

    Reply
    • Erin says

      September 20, 2017 at 2:15 pm

      Nope, they should work just fine!

      Reply
  6. Mariel says

    July 13, 2017 at 12:50 pm

    These are so delicious! I appreciate how easy they are to make. Anything no bake is great in the summer!

    Reply
  7. Sam I. says

    May 14, 2017 at 11:15 am

    These look like a delicious use of avocado, thanks for the recipe!

    Reply
  8. KR says

    April 17, 2017 at 8:03 am

    Avocado is for me something strange, so I am so happy to get one more interesting recipe, where I can use and try this.
    Thank you for sharing and inspiration!!

    http://www.estoniancuisine.com

    Reply
  9. Kevin | economicalchef.com says

    April 16, 2017 at 3:07 pm

    Your photos look amazing. I have jus started to accept the fact that avocados can make great desserts, cannot wait to try these!

    Reply
    • Erin says

      April 18, 2017 at 12:41 pm

      Avocados in desserts are the best because you can't even taste them. Thank you Kevin!

      Reply
  10. Ashley says

    April 14, 2017 at 6:23 pm

    So umm, Smallman Galley looks incredible. I was just drooling over every single menu. I need to take road trip ASAP! And I'm loving these fudgy brownies. Honestly raw brownies > baked brownies! Happy Easter =)

    Reply
    • Erin says

      April 18, 2017 at 12:40 pm

      Smallman Galley is SO good--they have a little bit of everything there. Thanks Ashley!

      Reply
  11. Lindsay | With Salt and Pepper says

    April 14, 2017 at 3:36 pm

    These sounds and look so delicious! Beautiful photos Erin!

    Reply
    • Erin says

      April 18, 2017 at 12:37 pm

      Thank you Lindsay!!

      Reply

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