Rich and fudgy avocado brownies that are every bit as good as “regular” brownies. These heart-healthy brownies are flavorful, dense, and packed with chocolate! Absolutely delicious! (Gluten Free, Dairy Free + Paleo-friendly)
How much can you fall in love with a food? Because I’ve fallen into a deep dark love affair with these double chocolate avocado brownies. I know, I know. Sounds weird, right? They are just so incredible! These avocado brownies have a rich, chocolate flavor with a light, fudge-like, almost custardy texture. SO good!
Using Avocado To Make Brownies
You’d never guess the star ingredient in this recipe just so happens to be avocados?! Bright, green and potassium-rich avocados.
Swapping avocado for the butter or oil traditionally used in brownie recipes, yields a lighter brownie that happens to also offer a great dose of healthy fats.
And have no fear, you absolutely cannot taste the avocado.
How Do You Make Avocado Brownies?
This recipe could not be easier! Here’s what you do:
- Blend avocado, banana, maple syrup, and vanilla in a blender or food processor.
- Next, combine the eggs, coconut flour, cocoa powder, sea salt, baking soda and blended avocado mixture in a large mixing bowl.
- Transfer the brownie batter to an 8×8″ baking dish and sprinkle chocolate chips over the top.
- Bake for 25 minutes or until set.
- Cool and cut into squares. Enjoy!
Tips For Avocado Brownies
- Any variety of chocolate chips will work for this recipe. However, to keep the recipe dairy-free and paleo, be sure to use a dairy-free chocolate chip variety. I like to use Enjoy Life Baking Chips or Lily’s Sweets Chocolate Chips. Both are dairy free and Lily’s is made with stevia.
- When cutting the brownies, try running a sharp knife in hot water, wipe it dry, and move it across the pan of brownies in a sawing motion. Repeat steps for each cut you make.
- These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- I recommend cutting these brownies into small pieces as they’re quite rich!
Brownie Variations
I typically make these brownies as written, but you can make small changes to the recipe to customize these brownies to your liking.
- Mint: Add 1/2 teaspoon mint extract to the brownie batter for a delicious mint chocolate brownie.
- Extra chocolate: As pictured, you can see that I like to add a sprinkle of chocolate chips over the top for a double dose of chocolate goodness.
What Makes Brownies Fudgy?
These brownies are of the fudgy variety, which I prefer over the more cake-like brownies. Fudgy brownies have a higher fat to flour ratio than the cake style variety. Cake-like brownies also tend to contain more eggs than fudgy brownies. The avocado in these brownies makes them super fudgy!
Can You Freeze Avocado Brownies?
Avocado brownies are a great candidate for the freezer, so they are a perfect addition to your weekend meal prep. Simply wrap the bars individually with plastic wrap, then place them in a resealable bag in the freezer for up to about 2-3 months. You can thaw your brownies in the refrigerator or at room temperature when you’re ready to eat them.
Helpful Kitchen Tools:
Small Glass Bowls
Large Glass Bowls
8×8 Glass Baking Dish
4-Cup Food Processor
Try adding these avocado brownies to lunch boxes or enjoy them as a late afternoon snack with a cup of coffee. You’ll be sure to get rave reviews when you serve up this treat. And no one will ever guess that they’re made with avocado!
More Healthier Chocolate Desserts To Try:
I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
Double Chocolate Avocado Brownies
Ingredients
- 1 large avocado
- 1/2 cup mashed banana or apple sauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350ºF and grease an 8x8" baking dish with butter, coconut oil or cooking spray.
- In a food processor or blender, combine; avocado, banana, maple syrup, and vanilla.
- In a large bowl, combine; eggs, coconut flour, cocoa powder, sea salt, baking soda and avocado mixture.
- Using a hand mixer, blend all ingredients together until well mixed.
- Pour mixture into the greased baking dish and sprinkle chocolate chips over the top. You can also mix some into the batter if you like it extra chocolatey.
- Bake for about 25 minutes or until set through.
- Allow to cool completely before cutting. Cut into 9 squares and enjoy.
Gina Sebastian says
I make these often – they are a staple recipe in our house. Thank you for sharing! One thing I am wondering – can you freeze the batter?
Dani says
I have never tried to freeze the batter, but I see no reason why that wouldn’t work 🙂
Monica says
The flavor is fantastic. You can’t taste the avocado at all, you can with the banana but it’s not overwhelming however the texture overly fudgy where a square just fell apart when picked up. Maybe needs more flour?
Dani says
Hm, interesting! Mine held together just fine, but yes more flour would help with that!
Jackie says
Can you use almond flour or regular flour instead of coconut flour?
Dani says
I’m sure there’s a way, but I don’t have exact measurements. You would need to experiment a bit, and please let me know if you do!
Mor Shalev says
Hi Dani!
I absolutly ADORE your recipes!! Thank you for the banana here, I simply love banana recipes 🙂 I wanted to ask – could you write the weight of the avocado and how many mashed bananas make 1/2 a cup? I really want to nail this recipe, it looks sooo good 🙂
Thank you 🙂
Dani says
That’s a great suggestion. The next time I make them, I will be sure to note this down. Thanks!!
Stephanie says
I was trying to search with the amount of one large chopped avocado would be, is it accurate to say 2 1/2 cups?
Traci Pillsbury says
Can you use an alternative to the coconut flour? I am allergic but really want to try these! I have almond flour is that okay to use?
Dani says
You would need to experiment a bit with the measurements to swap them out. It’s definitely possible, I just don’t have exact numbers for you since I haven’t done it yet.
Maureen says
I just made this today. They are very good. However, I am not a fan of coconut and I can actually taste a little bit of coconut so I was wondering if you can use a different flour? Almond flour? Maybe even whole wheat flour? Thanks!
Zeina Abdul Rahman says
Beautiful lovely recipe and amazing brownies!
I don’t usually comment on recipes due to lack of time but with the current lockdown, and because I substituted some ingredients asked about above I thought I’ll share what I did.
I did not have all the ingredients so I picked up some courage and changed a few things. I used honey as I didn’t have maple syrup- used half a cup as the recipe suggested, just included 2 tablespoons of water in the honey amount to make it a bit runny like maple syrup- the honey I have wasn’t runny.
I also used plain flour and I put in 3/4 + 1 tablespoon of plain flour.
It turned out delicious! Lovely and soft, squidgy and it’ll definitely be done again!
Thanks Dani!
Kuan says
Can use honey instead of maple syrup?
Katie says
For those who aren’t coconut flour fans: I used almond flour and added 1 tbsp arrowroot powder. And I’m also a honey over maple syrup fan. Turned out great. Kids loved them, thanks!
Jacquie says
Hi Dani, I’ve made these several times and surprise my friends. Today I made them and added 2tbs chunky peanut butter. They came out very good. I just love this healthy version of brownies. Thank you
Sara Miller says
Yum!!! Loved this recipe. Thank you, Dani!
Martita Robinson says
These are so great! Regretfully I used organic cane sugar as I ran out of maple syrup but still so good!! Thank you!
Janu says
Hello Dani,
I have just made the brownies.. yum!!
I have substituted coconut flour with 1/2 almond flour + 1/4 cup whole wheat flour to make it more thick. Loved them. Thanks for the recipe.