Avocado Brownies

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.

This recipe is sponsored by Bob’s Red Mill.

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

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.

  • Bob’s Red Mill 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.

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.

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!

5 from 15 votes
Leave a Review »

Avocado Brownies

Yield: 16 brownies, 1 (8x8) pan
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
1 hr 30 mins
Easy Avocado Brownies. Healthy, extra fudgy, and gluten free! This healthy dessert recipe tastes decadent but is made of simple, wholesome 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 Bob’s Red Mill 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)


  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.

  2. 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.
  3. 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.

  4. 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.

Recipe 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.
Course: Dessert
Cuisine: American
Keyword: avocado brownies, healthy brownies, healthy dessert recipes

Nutrition Information

Amount per serving (1 brownie) — Calories: 139, Fat: 9g, Saturated Fat: 4g, Cholesterol: 29mg, Carbohydrates: 16g, Fiber: 3g, Sugar: 11g, Protein: 3g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I’m on Keto and would love to see if anyone has luck getting these as low carb as possible. Will the recipe work with sugar free maple syrup? I have both monkfruit sweetner and Swerve, so if anyone gives it a try, please post your results and how much sweetner to use. I’d love to make these for my son’s birthday party where there will be an abundance of sugary stuff!

  2. Can you use Bob’s red Mill gluten free flour

    • Hi Kathy, I have only tested the recipe as written, and it may not be a straight swap of the same measurement, so you’d be experimenting if you decide to try a different flour. If you do try the brownies, I’d love to hear how it goes!

  3. We have nearly all the ingredients needed to make these, and as soon as I check that we have all that we need, I hope to make these very soon! Avocado and chocolate were made for each other.

  4. When I saw the email come through, I was really excited about this recipe. But I’m allergic to tree nuts and you’re saying you can only make it with tree nut flours. What happens if you use regular flour?

    • Hi Codi! I did not test the recipe with regular flour, and thus am not sure the amount you’d need to substitute—you would need to experiment to get the correct ratio because almond flour and regular flour are not straight swaps. I can only vouch for the recipe as written, but if you do decide to experiment with the recipe, I’d love to hear how it goes!

    • Tigernut flour usually works as a one-to-one substitute for almond flour. Sunflower seed flour also works.

  5. I cannot wait to make these delicious sounding avocado brownies. All the ingredients are in the house with the exception of coconut sugar, but I can substitute the light brown sugar as you suggested instead. Who doesn’t love a good brownie?

  6. I’ve never had avocado brownies before this recipe and honestly wow, I was mind blown.

    Not only were they super simple to make (I won’t make anything that’s difficult!) my husband couldn’t even tell they were made from avocado and my daughter had seconds! We all thought they were phenomenal.

    I will 100% be making these again to see who else I can fool because really, they are that good!

  7. Brownies with ice cream just may be my favorite dessert!! Cannot wait to try these :)

  8. Hi Erin, would you happen to have the weight measurement for the avocado, mine are small so I’m trying to decide if I should use 1 1/2 or 2, I guess the more fat the better? These look so good, I’m going to make them this week.  🙂

  9. Considering avocados are my favorite food group, these are a must-try!

  10. Avocado and chocolate are two of my favorite things so the moment I saw this recipe I got so excited and couldn’t wait to make them! And they were delicious! Thank you so much for this amazing recipe!

  11. Hi there:

    If I were to cook these in mini muffin tins, how long should they bake for? Thank you for all your amazing recipes!!! Can’t wait to try these

    • Hi Bev! Since mini muffin tins are so small, I’d start checking early, like around 9 or 10 minutes. I haven’t tried them in that size before, so that’s my best guess.

  12. It’s amazing how rich the avocados make this batter!

  13. So fudgy and wonderful! I’m so glad you shared this healthier treat!

  14. These look soooo fudgy!!!

  15. Love what the avocado adds to these brownies!

  16. Avocado brownie loooove! Is there anything that avocado can’t do? YUM!! love these!

  17. These look so rich and fudgy! I need a square!

  18. Such a perfect treat for me and my kids!

  19. Awesome brownies! I made them with walnuts and pecans ( subbed the nuts for 1/4 cup of choc chips) and I used Swerve sweetener to suit my low carb no sugar dietary needs. I had to use 2/3 of a cup of Swerve and had to bake it for longer than 30 mins( more like 45!) but it turned out great.

    Thank you for the great recipe!

  20. I would love to see your take on brownies made out of sweet potatoes Erin.

  21. Whats the temperature in the oven? U did not say … u only mentioned the baking time

  22. These were so good, just made my second batch for a friend (because these just have to be shared)! My kids gobbled them up and I felt good about letting them eat them. Thank you so much Erin.

  23. Can I use a blender?  My good processsor is not that big 

    • Hi Dawn, if you have a high-powered blender than can handle thick batter, I think that should work. I hope you enjoy the brownies!

  24. Unfortunately don’t have almond flour. Can I just blitz almonds in the food processor?

    • Hi Olivia! I haven’t tried this recipe with homemade almond flour, but you could give it a shot. It may have a more coarse texture, and you’ll want to watch carefully that you don’t end up blending too long and ending up with almond butter. If you decide to experiment, I’d love to hear how it goes.

  25. Wow! I mad this yesterday morning because my friend was gluten free and I needed a dessert I could share. These were moist and delicious! Definitely would make again. 

  26. I made these tonight and have already made myself a brownie sundae. Can’t wait to see how they taste chilled. They are delicious warm. So so pleased with these. Just a note – I have no idea how much avocado I actually used. The ones I had were small and not great so I used bits of 3 avocados. I also used light brown sugar. These are not overly sweet brownies at all. But so rich and hit the spot. Loved them. Thank you!!!

    • Caitlin, thanks so much for taking the time to share this review! I’m so glad to hear you enjoyed the brownies.

  27. I used all purpose flour instead of almond flour and they turned out amazing

  28. Finally got around to this recipe after saving it two months ago! If the batter is any indication, they will be stupendous. 

    I’ve already used several of your recipes so I’m sure this is a keeper as well. 

  29. I swapped the maple syrup with honey and the almond flour with all-purpose flour (just because they were available at home), and they turned out AMAZING! My friends and family were mesmerised that these brownies are avocado based! I made the brownies for a third time yesterday and decided to sift all the dry ingredients into the food processor – and that made the brownies rise a whole lot more. Thank you Erin for this marvellous recipe!! I will keep it forever. :)

  30. Thanks so much for sharing this recipe! My family loves these brownies!

  31. Rebecca M Thompson Reply

    These are great brownies! I swapped the flour for gf all purpose blend and they worked awesome! I’m trying them again this time using the brownie as a base and making a orange cream cheese whipped topping and putting some mandarin oranges and dark chocolate shavings on top! Thanks for sharing this awesome recipe!!!

Leave a Reply

Your email address will not be published. Required fields are marked *