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Before we get to this recipe, I think it’s important to note that I’m not an “avocado person.” You know those people who could eat an avocado straight with a spoon?
Yeah, that’s not me.
I usually only like avocados in guacamole or hidden in pesto. That’s why I’m so surprised by this avocado brownie recipe. The brownies turn out rich and fudgy, and most importantly, they don’t taste like avocado.
This recipe is ideal for those who prefer not to use butter or oil in their brownie recipes. I spent weeks experimenting with the ratio—using no flour, butter, or white sugar—so I’m confident you’ll love these, even if you’re not a big fan of avocados.
⭐⭐⭐⭐⭐ Featured Review
“Awesome! I really had to control myself not to eat the whole thing! I could not taste the avocado.” -Mary
Avocado Brownie Recipe Ingredients
- Avocado. It’s best to use a small avocado (about 5 ounces) that isn’t bruised or mushy. It should give slightly when pressed, without any black spots inside, for the best flavor.
- Coconut Sugar. Granulated sugar makes the best brownies, so we’re using a more natural choice to keep these on the healthier side.
- Eggs. These provide structure and help the brownies rise, while also adding protein to each bite.
- Cacao powder. I always keep raw cacao powder in my pantry, but regular cocoa powder should work as well.
- Almond Butter. This creamy nut butter adds fiber and healthy fats, so you won’t need butter or oil. Peanut butter could be used as a swap, if you prefer.
- Vanilla Extract. This is added for flavor, but can be omitted if you’re out.
- Baking Powder. This is essential to help the brownies rise as they bake. If you only have baking soda on hand, use half the amount.
- Salt. Don’t omit the salt in a dessert recipe. It makes the flavor pop!
How to Make Avocado Brownies
Step 1:
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 the brownies come out more 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.
Step 2:
Stop and scrape down the sides of the machine to ensure all ingredients are evenly mixed. Then fold in the chocolate chips. (You can pulse the food processor briefly to mix them in.)
Transfer the brownie batter to the prepared pan and spread it out evenly. Sprinkle a few extra chocolate chips on top, if desired.
Step 3:
Bake the brownies at 325°F for 35 to 40 minutes, or until your kitchen smells fragrant and the center no longer jiggles when you shake the pan. Remove the pan from the oven and let them cool completely before slicing.
These brownies are very fudgy when cut, so you’ll need to wipe the knife after each slice.
Storage Tips
These brownies can be served at room temperature after you make them, but I recommend transferring them to an airtight container for storage. They are very moist, and therefore could spoil if left at room temperature for too long.
They should keep well in the fridge for up to 5 days, or in the freezer for up to 3 months.
Avocado Brownies (No Flour or Oil!)
Ingredients
- 1 small ripe avocado , pit and peel removed
- 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, add the avocado, 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 35 to 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.
Nutrition
More AVOCADO Recipes to Try
- Guacamole recipe
- Avocado Ice Cream
- Chocolate Avocado Fudgsicles
- Cowboy Caviar with Avocado
- Chocolate Avocado Pudding
If you try this avocado brownie recipe, please leave a comment and star rating below letting me know how you like them.
Love this recipe, but halve the sugar and use plain unsweetened peanut butter instead. There is no way that this recipe makes 16 servings as suggested. Maybe half of that, so double the nutritional values (unless you’ve modified the recipe like we have.)
So easy to make and delicious, the texture is perfect!!!
Awesome! I really had to control myself not to eat the whole thing! I could not taste the avocado. Let them cool for 1 hour on a cooling rack out of the pan. Use parchment paper! Fudge and delicious. I’ll be making this recipe again and again!
Hi Megan, would peanut butter work in place of the almond? Thank you!
rlly rlly good. i used maple syrup instead of coconut sugar and peanut butter instead of almond butter and it still tasted perfectly fudgy. it was all eaten up within an hr of it being finished cooking. personally i’d do no chocolate chips next time, just bc i prefer a more seemless silky texture. ty for this recipe, my family loves it
Did you use equal weight maple syrup?
This has become a favorite recipe for me. I make a few substitutions. I used powdered peanut butter + water to make 1/4 cup, instead of almond butter, and Truvia Brown, instead of sugar. I bake it in a brownie pan with 12 different sections. It’s just the right amount to fit, and I don’t have to worry about it sticking to a knife. I do spray the pan before putting in the batter. This does require a shorter baking time, usually about 20 minutes.
These are very rich & tasty…….even for us , who don’t require non-gluten things! Are they keto-friendly?
16 carbs makes it not keto friendly. You could try leaving out the chocolate chips, which would cut it down some and try using xylitol, which will cut it down some more then check your car count.
Thank you for sharing your recipe! I add oats, use stevia for sweetener, and put a non-wheat flour in just to firm them up. My organic stevia-sweetened chocolate chips also help to make these brownies a healthy treat.
I don’t know if I’ll ever go back to butter or oil for my cookies.
How much non wheat flour did you put in? I was thinking of using oat or almond flour but don’t know how much to put in.
Great fudgy brownies! Used half brown sugar and half Stevia, dark cocoa, milk chocolate bits and chopped walnuts. Couldn’t taste avocado. I appreciate the ingredient replacement ideas! Will definitely make again!
Super fudgy and decadent! Couldn’t taste any avocado. I added two tablespoons of pure maple syrup. So delicious!