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 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

4.99 from 59 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
  • cup coconut sugar or light brown sugar
  • ¼ 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
  • ½ cup plus 2 tablespoons unsweetened cocoa powder
  • ½ 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
  • ½ teaspoon kosher salt
  • ½ 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 ¼ 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 ¼ 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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

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!

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

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

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.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

Recipe Rating




178 Comments

Leave a comment

  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!
    Thanks!

    1. Hi Melanie
      I swapped equals parts monk fruit sugar and these came great! I also used Lily’s Choc Chips to top. I did however keep the maple syrup in there but I have made these 3x already this month! 
      Hope that helps! 

    2. I’m on keto and I used sweetner to substitute sugar and I out cacao nibs instead of chocolate chips. And used maple syrup with less sugar. Turned out amazing!5 stars

    1. 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!

  2. 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.

  3. 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?

    1. 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!

      1. Could you make this better in a blender? I don’t have a food processor (criminal, I know, haha)

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

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

  4. 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?

  5. 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!5 stars

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

  7. 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.  ?

    1. Hi Shellie! I don’t have a specific amount by weight, but once it’s blended, it will be about 1/3 cup, so you can always measure if you are unsure. My hunch is 1.5 small avocados. Enjoy!

  8. 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!5 stars

  9. 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

    1. 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.

  10. 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!
    5 stars

  11. 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.5 stars

    1. 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!

    1. 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.

  12. 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. 5 stars

  13. 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!!!5 stars

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

  14. 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. 5 stars

  15. 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. :)5 stars

  16. 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!!!5 stars

    1. Rebecca, I’m so glad you enjoyed the brownies! Thanks for taking the time to share this review!

  17. I just joined your emailing list. I notice most of your dessert recipes is using almond flour, coconut oil. I have allergic reaction to those items & I stay away from all tree nuts I take no chances, in any form & also soy. I don’t know what happened, I’ve never had a problem, but now I do. My question is ? Is there any dessert recipes that don’t use those items? Is there any allergic free substitutes Thank you!
    Donna

  18. Made these for a coworker with quinoa flour due to nut allergy.  These turned out great and were gone by the end of the day.5 stars

  19. Delicious taste and texture. These are like dark chocolate brownies ..perfect amount of sweetness and very easy. My kids were able to help and they loved it too!5 stars

  20. These were the best brownies i ever had! They were very moist and were healthy too! I wish there were a 10 star rating!5 stars

  21. YUM! Perfectly fudgy just how I like them! Also not too sweet. I ran out of cocoa powder had almost a full 1/2 cup so I melted some Lily’s dark chocolate chips and added that to the batter. I also used the same chocolate chips the other 2 ways. Can’t wait to try them cold. 5 stars

    1. Also I have a KitchenAid mini food processor (just two modes, chop and purée) i was skeptical that it would hold everything but it did just fine. I think it’s either 1.5 or 2 cup capacity 

  22. I tried these and they are soo good! I switched out the maple syrup for honey and the butter for olive oil. They are a little more on the chocolate-y and dark chocolate side the first time I made them. I am making them a second time with chocolate chips incorporated, so they will be a little sweeter. I love how these are gluten-free, dairy-free, and healthier than normal brownies!5 stars

  23. This recipe sounds great! I linked it in a post titled “The Best Veggies to Sneak Into Your Kids’ Foods” at Hislifelearner.com I look forward to trying it!

  24. These brownies tasted really good! I used oat flour instead of almond flour and nothing happened, they turned out alright. The only thing is that the flour kind of lumped together a bit and you kind of could see it, but to me its not a big deal so Ill take it!

    I sort of think these would taste a bit better with something sweeter on top but that’s just my personal preference.4 stars

    1. Delicious – except for that you absolutely CAN substitute almond for coconut flour. I defied the rules and did it and they were delicious and the texture was perfect.5 stars

  25. I needed to use up a big avocado that was starting to go mushy, so I tried this recipe with all purpose flour, and honey instead of maple syrup. It turned out pretty good! More cakey than fudgy but that is quite possibly because of my flour substitution. But it’s still a pretty good chocolate cake/brownie. It’s not quite as sweet as I would like it though, next time I will pack the brown sugar instead of spoon measuring and add a little more honey.

  26. I made these for my family and my younger brother loved them but he has no idea what’s actually in them ? really good recipe I loved it and it was super easy. I didn’t have almond flower so I blended oats in the blender to make flour and they turned out great! Also substituted honey for maple syrup. 5 stars

  27. The recipe was great. I halved it and baked it in a loaf pan for 25 minutes. I tasted it right when it came out as well as the next day and it is worth the wait, it is much better the next day. One thing though, this site has way too many ads. To the point where on my phone I could barely navigate the site with all the ads in the way.5 stars

    1. Hi Patricia, I’m so happy you enjoyed this recipe! I’m sorry for any inconvenience that the ads caused you. In the future, you can always click the “Jump to Recipe” button at the top of the page, and it will take you directly to the recipe. I hope this helps!

  28. Delicious. Not too sweet and super fudgy and chewy. I subbed instant coffee for the powdered espresso, and the flavour was great.

    Really happy to have found this. Thank you!5 stars

  29. Hi! I tried your recipe with non espresso. But why is it botter in taste? Is that the normal taste of rhe brownies? If not, what do you think is the reason why my brownies turned into bitter tasting. Thanks!

    1. Hi K, 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!

  30. I only had coconut flour, so I modified the recipe and they came out DELICIOUS! I kept everything the same except:
    – 1/2 cup coconut flour instead of almond flour
    -1/2 cup maple syrup instead of the syrup/sugar mixture
    – 3 eggs instead of 2 eggs
    – 3.5 tbs butter instead of 3 tbs butter

    Cooked for 17 minutes as I had an 8×12 pan, so I had a really thin layer of batter. I know coconut flour is a bit difficult to bake with as it’s SO absorbent, but I think using an extra egg and using all maple syrup evened it out! They came out delicious – my husband generally doesn’t like baked goods, and he ate about half the tray once it came out of the oven. Thanks for this recipe!5 stars

    1. I’m so happy that you enjoyed the recipe, Bonnie! Thank you for sharing this kind review and your substitutions!

  31. THESE. ARE. AWESOME! I just burnt my mouth finishing one because it was so good I couldn’t wait longer for it to cool off lol! Thank you! 5 stars

  32. Made them today and only changes were adding an extra egg since the avocado I had was small and using coconut oil instead of butter. These brownies are lip smacking good and the recipe is definitely a keeper! Thanks So Much!
    Kim5 stars

    1. I’m so pleased that you enjoyed the recipe, Kim! Thank you for sharing this kind review!

  33. Hey there… really loved these brownies. Absolutely delicious, I used ground oats (homemade oat flour)- same amount as the recipe and turned out great. The tinniest bit Cakey but still turned out amazing. Hope this gives some guidance to people unsure about what flour to use ?5 stars

  34. Honestly, I’m impressed! Mine had a more cakey texture than fudgy, but the flavor was really good, chocolatey and had the perfect amount of sweetness. It wasn’t heavy like many brownie recipes. I used monk fruit sweetener instead of coconut sugar but I did not alter the recipe in any other way. I would totally make this again! 5 stars

  35. I did substitute for coconut flour – cause I didn’t see the comment down the page, I didn’t use maple syrup. And I didn’t have unsweetened cocoa powder and I used coconut flour sugar. The recipes from the states/Australia are difficult to do cause of metrics imperials etc… but my kids loved the end product and that’s all that counts. 
    And my youngest HATES avocado and said they were yummy ?! 5 stars

  36. Another hit from wellplated, this was so delicious! Fudgy and rich you’d never guess there was avocado there.  I prefer this to the flour recipes. Now I have to somehow make this last more than a day… !!5 stars

  37. I made these today with my 5 year old daughter. They are so fudgy and good! I love how chocolate-y they are! We will definitely make these again! I love that they’re healthy and taste so delicious! Thank you for this wonderful brownie recipe! 

    To add: it’s really good to find a recipe that’s delicious, healthy, and easy to make with a little one!5 stars

    1. I’m so happy that the brownies were a hit, Christina! Thank you for sharing this kind review!

  38. This recipe is amazing!! I’ve made it numerous times. I usually adjust the sugar levels so it’s a little less sweet. And sometimes I mix chocolate chips through it and sprinkle some kosher salt on top to really bring out the chocolate!! These brownies are so fudgy and moist!! Love love love5 stars

  39. I made these vegan by using flax eggs and coconut oil. I also used chocolate chunks and chocolate wafers for more even spreads of chocolate : ) Served it with ice-cream while it was warm, so good!!5 stars

  40. GREAT recipe. Super easy and so delicious — gets fudgy but not dense after time in the fridge. Definitely going to make this again (will probably substitute flax egg because of my brother’s egg allergy for next time). Highly recommend for those who are looking for new ways to use avocados!5 stars

  41. Made these today, as my first attempt using avocado in baking and it worked a treat. I drizzled some white chocolate sauce on top too.
    Thank you for this great recipe, will definitely make again.5 stars

    1. Hi Julie! Since it will depend on the exact avocado you choose, I can’t provide an accurate estimate. I hope you enjoy the recipe if you try it!

  42. Sooo declicious ! I’ve tried it with almond flour and then did it with 3/4 cup of all purpose flour. Both time it was really good. I’ll definetely do these again in the futur.5 stars

    1. Hi Ariel! I’ve never tried this swap myself, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

    1. Hi Marissa! Other readers have swapped in honey with great results. I hope you enjoy the recipe if you try it!

  43. This recipe was awesome! Made it as listed the first time and added pecans. The second batch I added a tsp of natural peanut butter and on top and swirled with a tooth pick before putting in the oven. Both were really good. I have started back eating low carb so I swapped a few things out and they came out SO GOOD! They tasted even better than the original way. I omitted the coconut sugar, maple syrup, chocolate chips and expresso powder. I added 1/2 c of Lakanto classic sweetner, 1/4 c HWC, 1/4 tsp avocado oil, additional 1 tsp of vanilla extract, additional 1 tbsp of butter, 1-2 tbsp of water. For the chocolate chips I used Lilly’s no sugar added semi-sweet chocolate chips and pecans, Once it was out the oven I immediately added Lilly’s white chocolate chips on top and pressed in lightly while it was still hot. I also didn’t have a 8X8 pan so I lined my muffin tin with cupcake wrapper and made 16 “cupcakes” i.e. brownies. They were SOOOO moist and sweet without being overly sweet. My hubby and son LOVED them. I did too and I don’t even like chocolate except once a month around the same time. Thanks so much for this recipe it was VERY easy and a SURE WINNER!5 stars

  44. These brownies satisfy my chocolate craving as they are very chocolatey, rich & moist. I like these better than beet brownies & black bean brownies. I will definitely be making these brownies again!5 stars

  45. So, today I was craving chocolate cake, but wanted something “healthier” that could still satisfy my craving. I found this recipe and was a bit skeptical as I could smell the avocado in the batter, BUT I couldn’t taste it at all in the final product! The texture is like a cross between a brownie and cake; very moist. This will be my go-to recipe for brownies from now on, thank you!5 stars

  46. The best “healthy brownies” i ever had. You cant really taste the avocado. I used two tablespoons of almond milk instead of the butter and it turned out really nice.
    Kids loved it too ;).5 stars

    1. Hi Emory! I haven’t tried it myself, but another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

  47. Thank you so much for this awesome recipe! Second time trying these and seriously love them! I used smart balance this time in place of the butter to make them dairy free- they are irresistible!!
    Really a great healthy alternative to regular brownies! For all those dieting or just eating cleaner can still indulge these guiltlessly ?
    P.S. these really are alot better frozen, definitely worth the wait ?5 stars

  48. I made these without the espresso powder. I just needed a way to use my over-ripe avocado and came across this recipe in a Google search. So glad I did. That taste so good! I also love that they are somewhat healthy! I also used regular fine ground almond flour, not blanched.5 stars

  49. Delicious! It’s so decadent, it doesn’t taste healthy at all! I could not find my almond flour to save my life, so I tried using all purpose flour, since it’s what I had. I tried two versions: one with a 1:1 substitute and one with a 1:2 sub (only 1/4 cup of AP flour). The 1:1 sub was a very stiff batter that baked up quickly and had a little more height. It was done in about 20 minutes, any more and it would have gotten cakey and dry. The 1:2 sub turned out satisfyingly dense, tender and moist, probably closer to how the intended texture. All in all, I’m very pleased with the results, and I’ll definitely be saving this recipe for the future! :)5 stars

  50. Hi Erin,

    Have you ever used Monkfruit or Stevia instead of the Coconut sugar and maple Syrup to make these brownies?

    1. Hi Mary Lou! I haven’t experimented with either myself, but other readers have reported success with them. If you decide to try one, I’d love to hear how it goes!

  51. Hi! I made these today and used coconut flour THEN I read it can’t be a substitute. Why? Still cooling and will most likely taste them tomorrow or even frozen like another reviewer mentioned. But curious why coconut flour would not work??

    1. Hi Megan! Since regular flour and coconut flour react very differently in baking, I don’t recommend swapping one for the other. I hope you enjoyed the brownies!

  52. This is an amazing recipe. I shared some with a veggie hating non GF friend who told me they were so good. Then they were shocked when I told them what was in them. I used small food processor to blend wet ingredients and mixed with dry in a bowl. It workd perfectly. Thank you!!5 stars

    1. Hi Carolyn! From what I can find online, it sounds like 1 large avocado should yield between 1 1/2 to 2 cups mashed. However, the amount can differ based on the exact avocado you have. I hope this helps!

  53. such a good recipe! i don’t know if i’m right but i’m pretty sure emma chamberlain used this recipe as well :)5 stars

    1. Hi Jayne! I haven’t tried it myself, but another reader following keto has reported success with using a sweetener as a substitute for sugar and cacao nibs instead of chocolate chips. She also used maple syrup with less sugar. I hope this helps!

  54. Going into this, I didn’t expect much but OMG these turned out sooo good, even better than the picture (which rarely ever happens lol) n have the best fudgy, gooey texture (n I didn’t even add chocolate chips). I did make a few minor changes tho that I would recommend bcos they gave me the best texture and taste. Instead of 1 avocado, use 1/2 an avocado and 1/8 cup almond butter. Instead of 1 teaspoon baking powder, use 1/2 teaspoon baking powder. Instead of 1/2 a cup almond flour, use 3/8 cup almond flour and 1/8 cup regular flour.5 stars

  55. Actually made. Delicious. Very rich chocolate flavor. I added a 1/4th tsp baking powder in lieu of 1/4th tsp baking soda per the 1 tsp called for in the recipe. I didn’t add chips, never have chips on hand,- just topped the brownie with frosting. I recommend this recipe- easy and decadent. For those not keen on a lot of chocolate (I love chocolate, though), I suggest cutting the amount back the cocoa (and chips) by 1/4th cup to 1/8th cup and add more sugar by 1/4th cp to 1/8th cp. Just my opinion.5 stars

  56. Delicious!!! I substituted the coconut sugar for date sugar and used coconut butter instead of regular butter to keep it mostly dairy free. Came out so good! Thank you for an awesome recipe. Will never be making regular brownies again!5 stars

  57. Any chance you could give in grams what 1 avocado equates to? They vary so much. Sometimes the pit is small and sometimes huge.

    1. Hi Gail! Unfortunately, I don’t have the information in grams. You should be able to find some charts online that will help you convert the ingredient amounts. I hope this helps!

  58. These are delicious! My friends couldn’t believe they were gluten-free. Awesome to wash only 1 bowl too!5 stars

  59. When I was making this for my mom I thought the batter looked and smelled good and even tasted good but the rest of my family said it tasted too much like avocado and I think that my fault. I can’t wait till my mom tries these thank you for the recipe.