Time to earn some Avocado Brownies points! These decadent squares are extra chocolatey and shiny topped, and they fall squarely on the fudgy side of the brownie fence. The ingredients are wholesome, they’re gluten free, and the entire recipe is made in a single bowl. Prepare to lick your spatula. We are scoring big with this healthy brownie recipe!

Fudgy Avocado Brownies. Ultra moist, healthy with double the chocolate! Gluten free, grain free, and made in just ONE BOWL. This easy brownie recipe is my favorite healthy dessert.

Using avocado for healthy desserts and baked goods has been a favorite trick of mine ever since making Avocado Chocolate Mousse, avocado Chocolate Zucchini Muffins, and more recently, this Avocado Ice Cream.

Avocado is high in (good) fat and has a creamy, velvety texture. In baking, avocado can replace butter, shortening, and sometimes even eggs. It makes desserts incredibly moist and rich while contributing to their overall health benefits.

In the taste department, avocado is mild, meaning that by the time you’ve loaded up these fudgy Avocado Brownies with cocoa and chocolate chips, you’ll hardly detect it.

(And even if you are a super taster and can detect the avocado, though the combo may sound odd, avocado and chocolate make a surprisingly delicious pairing. Check out the Avocado Chocolate Mousse reviews if you don’t believe me!)

Healthy Avocado Brownies. Gluten free, grain free, and packed with chocolate!

How to Make Healthy Avocado Brownies

Since I’d already elected to add avocado to a brownie, I reasoned I might as well go all the way and make them the best tasting healthy avocado brownies on the interwebs. I used a few additional healthy baking swaps to make these a better-for-you treat, without taking things so far that they lost the signature chewy texture that properly makes a brownie a brownie.

My Healthy Avocado Brownie Secrets:

  • Avocado in place of *most* of the butter. We do still need some to make sure the brownies taste fab, but it’s a fraction of most classic brownie recipes.

If you’d like vegan Avocado Brownies, you can use coconut oil in place of the butter and experiment with flax eggs in place of the regular eggs (not yet tested, but this is my best guess!).

  • Pure Maple Syrup + Coconut Sugar. Two of my top picks to sweeten brownies more naturally. Using entirely maple syrup made the brownies too wet. A mix of the two is just right. (Coconut sugar is available in many grocery stores and online here. You can also swap it for light brown sugar if you prefer.)

For those looking for keto avocado brownies, I believe you’ll need to play around with a different sweetener. I haven’t tested any myself, but if you do experiment, I’d love to hear how it goes.

  • Almond Flour. These Avocado Brownies are gluten free, grain free, and have extra servings of healthy fats, courtesy of this wonderful product. Almond flour is made of finely ground almonds, and thus it has all of the fabulous benefits that almonds do!
Fudgy Avocado Brownies. A treat that tastes decadent but is made with healthy fats!

IMPORTANT NOTE: You cannot swap almond flour for other flours as you please (and vice versa).

Almond flour has totally unique qualities, especially in baking. It weighs and acts completely different than wheat flour or coconut flour.

If you are looking for a healthy brownie recipe without almond flour, you can check out these Zucchini Brownies or Sweet Potato Brownies.

How to Make EASY Avocado Brownies 

Now that we’ve covered making these brownies healthy, let’s chat about keeping it easy. I don’t know about you, but when I want a brownie, I typically wanted it 10 minutes ago, so I’m all for speeding up the prep.

Are you ready?

Avocado Brownies. Fudgy, moist, and perfect for a special dessert!
  • Put all of the ingredients into your food processor. (I’ve owned and loved this one for the last 10 years, and it still works as beautifully as the day I bought it.)
  • Add more chocolate chips. We are going full-on fudge factor here.
  • BOOM! Healthy double chocolate brownie batter is ready to bake!

From here, you can bake the brownies as they are or go over the top and shower them with additional chocolate chips. I think you know the route I recommend.

Avocado Brownies. Fudgy and moist with double the chocolate!

I served a plate of these brownies at our Super Bowl Party last weekend and not a square remained. I next have them slated for Valentine’s Day. Brownies with ice cream are a forever favorite of both Ben and myself.

How to Store and Freeze Brownies

  • To Store. Store leftovers in the refrigerator for up to 1 week.
  • To Freeze. Wrap tightly and freeze in a ziptop bag for up to 4 months.
Fudgy Avocado Brownies. Everyone will love this healthy dessert!

Desserts like these Avocado Brownies that taste marvelous, have healthy ingredients, and keep things easy for the cook (yours truly) is a delish way to say “I love you” and “I love me” too!

If you love these avocado brownies, check out my favorite 50 Healthy Desserts for even more ideas!

Avocado brownies sliced into nine pieces

Avocado Brownies

4.94 from 82 votes
Easy Avocado Brownies. Healthy, extra fudgy, and gluten free! This healthy dessert recipe tastes decadent but is made of simple, wholesome ingredients.

Prep: 25 mins
Cook: 30 mins
Total: 1 hr 30 mins

Servings: 16 brownies, 1 (8×8) pan

Ingredients
  

  • 1 large avocado peeled and pitted
  • 2 large eggs at room temperature
  • 1/3 cup coconut sugar or light brown sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons unsalted butter at room temperature (to make the brownies dairy free, use coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 cup blanched almond flour
  • 1 teaspoon espresso powder optional; will yield a more intense chocolate flavor but will *not* make the brownies taste like coffee
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup dark or semisweet chocolate chips divided (dairy free if needed)

Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.
  • In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process until it’s completely smooth and combined, stopping to scrape down the bowl a few times as needed so that no chunks of avocado remain.
  • To the food processor, add the cocoa powder, almond flour, espresso powder, baking soda, and salt. Process until smooth. Add 1/4 cup chocolate chips and pulse a few times so that the chips are roughly incorporated.
  • Scrape the batter into the prepared pan and smooth the top. Sprinkle over the remaining 1/4 cup chocolate chips. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center of the brownies comes out mostly clean with just a few moist crumbs clinging to it. Place the pan on a wire cooling rack and let the brownies cool for 30 minutes. With the parchment paper handles, lift the brownies from the pan and place them on the rack to cool completely. If time allows, refrigerate for at least 4 hours or overnight. (I find that these taste their best and fudgiest the next day.) Slice and serve.

Notes

  • The almond flour can be swapped with hazelnut or cashew flour. It CANNOT be substituted with coconut flour, wheat-based flour, or any other flour.
  • Store leftovers in the refrigerator for up to 1 week, or wrap tightly and freeze in a ziptop bag for up to 4 months.

Nutrition

Serving: 1brownieCalories: 130kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 29mgPotassium: 160mgFiber: 2gSugar: 7gVitamin A: 118IUVitamin C: 1mgCalcium: 39mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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245 Comments

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    1. Hi Tara! I’ve only tested this with a food processor, and I am unsure if the hand mixer can get the avocado creamy. If you decide to experiment with a hand mixer, let me know how it goes!

    2. Hello Tara,
      I’ve only made these brownies with a hand mixer and they come out great! 👍 I cream the avocado & softened butter together first, then add the sugar & cream some more, then the rest of the ingredients in Step 2 of the recipe. Then just follow the recipe! Make sure your avocado is on the ripe side and you should’ve have any problems. These brownies are delicious! 😋 Thanks Erin!5 stars

    1. Hi Faz! I’ve only tested the recipe as written so it would be hard to say. If you decide to experiment, let me know how it goes!

  1. Some of my clients have tried your desserts but this was a first for me and as a former sugar addict I can honestly say that these did not disappoint in the least bit! It’s amazing how whole food based desserts can be so delicious so thank you for this one Erin! :)5 stars

  2. I’ve made this recipe twice now, and my husband and I love it. I could eat it every day. People who don’t like “healthy” food will love it too.

    Will brown rice flour work in place of almond flour? I’m out of almond flour now but have 2 large bags of brown rice flour.5 stars

    1. Hi Lois! So glad you enjoyed the recipe! Thank you for this kind review! I have only tested the recipe as written so it would be hard to advise if brown rice flour would work. If you decide to experiment, let me know how it goes!

  3. I made these. I felt the batter was bitter so I added a cup of sugar. I used a hand mixer and my batter was creamy. Even though I used a good grade of cocoa powder I felt it wasn’t chocolatey enough. I won’t make again.3 stars

    1. I’m sorry to hear that these turned out bitter. It’s so hard to say what might’ve happened without being in the kitchen with you. Sometimes avocado can give off a bitter taste if it is underripe. I (and other readers) have enjoyed these, so I really wish you would’ve too!

    2. Try using Dark Chocolate cocoa powder. It is very chocolate.
      I have also been using monk sugar in place of other sweeteners.
      It is working to lower our sugar testing. We have diabetes. (For breakfast and or for snacks)

  4. This recipe sounds delicious! I have one problem, one of my kids has a tree nut/peanut allergy (which includes almonds), any chance we can use a different kind of flour?

    1. Hi Michelle! For these brownies I wouldn’t suggest making any substitutions with the flour. I have two different browns that may interest you. Hope this helps! https://www.wellplated.com/sweet-potato-brownies/ or https://www.wellplated.com/zucchini-brownies/

  5. You are my very fave recipe site! I tried these brownies yesterday and made a few changes that worked out great! For the sugar, I used 2/3 cup of an Erythritol & Monk Fruit granulated zero calorie sweetener (from Costco), so NO maple syrup. I used an extra egg to make up for the liquid in the maple syrup. My eggs were XL. I replaced the butter with 3 tbsp unsweetened almond milk. I weighed my very large ripe avocado and it was 8oz.
    I didn’t want to bother with my giant food processor, so I just buzzed the avocado, egg & vanilla in my mini one, then continued with my stand mixer. No other changes, and they turned out amazing. Moist, fudgy, and decadent. Absolutely DELICIOUS! Thanks for another great recipe inspiration, Erin!

  6. We loved these! They came out so rich and chocolate-y. Plus, they handled my sugar subs (Swerve brown sugar, Lily’s baking chips & allulose) perfectly.5 stars

    1. Hi Sequoia, For these brownies I wouldn’t suggest making any substitutions with the flour. I have two different browns that may interest you. Hope this helps! https://www.wellplated.com/sweet-potato-brownies/ or https://www.wellplated.com/zucchini-brownies/

    1. Hi Zenny, this is Erin. You cannot swap almond flour for other flours as you please (and vice versa).
      Almond flour has totally unique qualities, especially in baking. It weighs and acts completely different than wheat flour or coconut flour.
      If you are looking for a healthy brownie recipe without almond flour, you can check out these https://www.wellplated.com/zucchini-brownies/ or https://www.wellplated.com/sweet-potato-brownies/

  7. These brownies are sooooo good. I have a terrible sweet tooth and these always hit the spot without me felt feeling guilty and having consumed a big pile of sugar. I have started to use peanut butter in them as well. So Yummy!!!5 stars

    1. I’m so happy you’ve enjoyed the recipe, Linda! Thank you for sharing this kind review!

  8. Delicious! Super moist and fudgy! I didn’t have maple syrup so I used honey instead and it came out perfect!5 stars

    1. Hi Hayley, while I haven’t tested it out myself, others have used honey with great success. If you decide to experiment, let me know how it goes!

  9. Absolutely delicious! The best brownies I have ever made, and my kids loved them as well. Will be making this again and again.5 stars

  10. These are DELICIOUS! I’ve substituted oat flour for the almond and they were slightly dryer but still tasty. I also make them in my Vitamix blender with no trouble at all. Thanks so much for the great recipe!5 stars

  11. Thank you for this great recipe that the entire family enjoyed. I made as directed and these brownies were moist and the chips were a nice little crunchy addition. I will definitely be making these again.5 stars

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