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!
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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!)
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!
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?
- 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.
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.
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, my Healthy Brownies are a great option too! Check out my favorite 50 Healthy Desserts for even more ideas!
Avocado Brownies
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Ingredients
- 1 large avocado peeled and pitted
- 2 large eggs at room temperature
- ⅓ 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 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 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.
Video
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
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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!
Great questions, Melanie! I hope someone is able to chime in!
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!
Thanks for reporting back, Val!
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!
Sandra, thanks for sharing your tweaks! I’m glad to hear you enjoyed it.
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!
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.
I hope you enjoy the brownies, Kori!
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!
Could you make this better in a blender? I don’t have a food processor (criminal, I know, haha)
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!
Tigernut flour usually works as a one-to-one substitute for almond flour. Sunflower seed flour also works.
Thanks for chiming in, Kelly!
I made these with regular flour and they came out just fine! Brought them to work and they were a hit :)
Thanks for the feedback, Gabby!
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?
I hope you LOVE them, Peggy!
Hi
Can I skip the maple syrup?
Hi Avril, I’ve only tested the recipe as written so if you skip the maple syrup you would be experimenting. Let me know how it goes if you decide to try it out!
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!
Tara, I’m so glad you enjoyed these! Thanks for making them and reporting back so quickly!
Brownies with ice cream just may be my favorite dessert!! Cannot wait to try these :)
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. ?
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!
Thanks, Erin! ?
Considering avocados are my favorite food group, these are a must-try!
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!
I hope you enjoy them, Nora!
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.
It’s amazing how rich the avocados make this batter!
So fudgy and wonderful! I’m so glad you shared this healthier treat!
These look soooo fudgy!!!
Love what the avocado adds to these brownies!
Avocado brownie loooove! Is there anything that avocado can’t do? YUM!! love these!
These look so rich and fudgy! I need a square!
Such a perfect treat for me and my kids!
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!
K
Thanks for sharing your tweaks, Kirthi! I’m glad you enjoyed the brownies!
I would love to see your take on brownies made out of sweet potatoes Erin.
Hi Lyf! Check out this recipe! https://www.wellplated.com/sweet-potato-brownies/
Whats the temperature in the oven? U did not say … u only mentioned the baking time
Hi Diana, check out step 1 in the recipe! The oven temp is 350 degrees F.
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.
Hooray! I’m so glad they were a hit, Viki! Thank you for taking the time to review the recipe!
GAME CHANGER.
Whooo hooo Lexi!
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!
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.
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.
I’m glad they were a hit, Olivia! Thanks for taking the time to report back!
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.
I used all purpose flour instead of almond flour and they turned out amazing
Theresa, I’m so so happy to hear how much you enjoyed the recipe. Thank you for sharing!
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.
I hope you love them, Jennie!
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. :)
I’m so glad they were a hit, Juliette! Thanks for taking the time to report back.
Thanks so much for sharing this recipe! My family loves these brownies!
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!!!
Rebecca, I’m so glad you enjoyed the brownies! Thanks for taking the time to share this review!
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
Hi Donna, thanks for reading! I have other dessert recipes too—you can check out my recipe index for more sweets.
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.
Cynthia, I am SO happy to hear this! Thank you for sharing!
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!
Thank you so much for sharing! I’m happy to hear these were a hit with the kids!
These were the best brownies i ever had! They were very moist and were healthy too! I wish there were a 10 star rating!
This made my day, Brenda! Thank you so much for sharing this incredibly kind review!
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.
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
Thank you for sharing this information, Emily!
I’m so happy this recipe was a hit for you, Emily! Thank you for taking the time to share this kind review!
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!
Thank you for taking the time to share this kind review, Cecilia! I’m so happy you enjoyed this recipe!
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!
Thank you for this kind comment, Julie! I hope you love the recipe!
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.
I’m happy that you enjoyed these, Sofia! Thank you for taking the time to share this kind review!
Loved it, all in one bowl! The teste is so rich.
Thank you for sharing this kind review, Milena! I’m so happy this recipe was a hit!
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.
I’m so happy that you enjoyed the recipe, Allison! Thank you for sharing this kind review!
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.
Thank you for taking the time to try the recipe, Noam! I’m happy you enjoyed the brownies!
These are our favorite brownies! Absolutely delicious!
I’m so happy that these have been a hit, Debbie! Thank you for sharing this kind review!
Looooove how these turned out! So gooey and light at the same time. Another winner!
Thank you for sharing this kind review, Allison! I’m so happy you enjoyed the recipe!
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.
I’m so happy you enjoyed the recipe, Lauren! Thank you for sharing this kind review!
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.
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!
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!
Thank you for sharing this kind review, Saram23! I’m so happy that you enjoyed the recipe!
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!
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!
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!
I’m so happy that you enjoyed the recipe, Bonnie! Thank you for sharing this kind review and your substitutions!
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!
I’m so pleased that you enjoyed them, Amanda! Thank you for sharing this kind review!
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!
Kim
I’m so pleased that you enjoyed the recipe, Kim! Thank you for sharing this kind review!
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 ?
I’m so happy that you enjoyed them, Lavanya! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the brownies, Bre! Thank you for sharing this kind review!
When you say 1 brownie is a serving, how many are you cutting your 8×8 pan into?
Hi Meghan! The nutrition estimate is based on cutting it into 16 brownies. I hope this helps!
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 ?!
I’m so happy that they were a hit! Thank you for sharing this kind review and your tweaks!
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… !!
I’m SO excited that you enjoyed them, Janice! Thank you for sharing this kind review!
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!
I’m so happy that the brownies were a hit, Christina! Thank you for sharing this kind review!
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 love
I’m SO happy that you’ve enjoyed them, Summer! Thank you for sharing this kind review!
Super yummy! Simple and they don’t even taste “healthy”!
I’m so happy that you enjoyed them, Anna! Thank you for sharing this kind review!
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!!
I’m so happy that they were a hit, Faith! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Elisabeth! Thank you for sharing this kind review!
Absolutely delicious, healthy and easy to prepare brownies!! Thanks a lot !!
I’m so happy that you enjoyed the brownies, Smitha! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed them, Sophie! Thank you for sharing this kind review!
how many grams of avocado flesh in a large avocado – costco ones are huge!
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!
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.
So happy that you enjoyed the recipe Emilie! Thanks for sharing!
Can I make this with hazelnut flour instead of almond flour? I really want to try it.
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!
Hey there! What can I do if I don’t have any maple syrup?
Hi Marissa! Other readers have swapped in honey with great results. I hope you enjoy the recipe if you try it!
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!
I’m so happy that you’ve enjoyed them, Melissa! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Barb! Thank you for sharing this kind review!
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!
So happy to hear it, thank you!
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 ;).
I am so so happy to hear that!! Thank you for sharing!
insane!!!! thank you!!! eat pie or die
we love avocado brownies
it keeps us alive
and makes us fat
Can you use instant espresso powder?
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!
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 ?
I’m so happy that you enjoyed them, Fay! Thank you for sharing this kind review!
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.
YAY, so glad to hear it! Thanks for sharing!
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! :)
I’m so happy that you enjoyed it, Emily! Thank you for sharing this kind review!
Hi Erin,
Have you ever used Monkfruit or Stevia instead of the Coconut sugar and maple Syrup to make these brownies?
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!
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??
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!
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!!
I’m so happy that you enjoyed them, Hazel! Thank you for sharing this kind review!
How much is a large avacodo?1/2 cup
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!
such a good recipe! i don’t know if i’m right but i’m pretty sure emma chamberlain used this recipe as well :)
I’m so happy that you enjoyed it, Ellie! Thank you for sharing this kind review!
Is this recipe keto friendly?
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!
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.
I’m so happy that you enjoyed them, Alyssa! Thank you for sharing this kind review!
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.
Whooo hooo! So happy to hear it, thank you!
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!
I’m so happy that you enjoyed them, Sena! Thank you for sharing this kind review!
Any chance you could give in grams what 1 avocado equates to? They vary so much. Sometimes the pit is small and sometimes huge.
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!
These are delicious! My friends couldn’t believe they were gluten-free. Awesome to wash only 1 bowl too!
I’m so happy that you enjoyed them, Theresa! Thank you for sharing this kind review!
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.
Thanks for trying the recipe, Jane! I hope they were a hit!
Delicious! I didn’t have almond flour, so I substituted 2T all purpose flour and 2T whole wheat flour. They turned out great!
I’m so happy that you enjoyed the recipe, Amy! Thank you for sharing this kind review!
These were great, I just love them the way the recipe is well it’s perfect !
So glad to hear this Patty! Thank you for this kind review!
Way better than I anticipated! I don’t like avocado but decided to give this recipe a shot and it was SO WORTH IT! They’re so soft and you can’t even taste the avocado. Will make again!
Hi Shawna! So glad you enjoyed the recipe! Thank you for this kind review!
Fudgy and perfect :) i did skip the coconut sugar as I felt the maple syrup and chocolate chips were enough. There’s always ice cream anyways
Hi Ren! So glad you enjoyed them! Thank you for this kind review!
Wow – this recipe is a stunner. I doubled it, so I had plenty to freeze and give away. I gave a few to various friends and family, and I kid you not – every single person asked for the recipe. Only one of these people even follows a GF diet; everyone devoured these, regardless of whether or not they knew about the avocados in advance :D
They keep so well in the fridge, and we all thought tasted best chilled. I just now took one out of the freezer and let it thaw on the counter for 30 minutes. It tasted exactly the same as the fresh ones. Incredible. This recipe is definitely going on repeat!
Thank you for the feedback on freeing them Anna, so glad you enjoyed the brownies! Thank you for this kind review!
Hi ,
I was just wondering if there was a nut free flour I may be able to substitute it with?
Hi Anoushka! I’ve only tested the recipe as written, so you would be experimenting if you decide to use a different flour. Let me know how it goes!
Love how moist these brownies are! Great crunch with the chocolate chips added in!
Hi Mackenzie! So glad you enjoyed the recipe! Thank you for this kind review!
scaled this recipe down by 4 to make a one serving brownie! it was really good, however, i think it needed to be a little more sweet, but other then that it was super moist, try it!!!
Hi Spencer! So glad you enjoyed the brownies! Thank you for this kind review!
This recipe is so GOOD! I’ve made it several times and in fact they taste just as good after being frozen. I’m going to try the sweet potato brownies at our Canadian Thanksgiving.
Hi Rosina! So glad you enjoyed the brownies! Thank you for this kind review!
Best ever healthier brownies that I have ever tasted! Made them for my family and my dozen co-workers and got a huge thumbs-up from everyone!
I only used 1/2 cup cocoa powder as I found this strong enough.
Hi Mireille! So glad you enjoyed the recipe! Thank yo for this kind review!
Absolutely Scrumptious!! 😛 I made the recipe as written except used cacao powder instead of cocoa powder. The brownies baked up perfectly and after refrigerating overnight were tender, moist, and so delicious! Everyone loved them! Better than regular brownies and so much better for you!
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review!
These were sooooo good!!!
Hi Clayton! So glad you enjoyed the recipe! Thank you for this kind review!
Hi..
It’s an awesome recipe. what is option for egg free brownies.?
Hi AJ! So glad you enjoyed the brownies! Here is an egg free brownie that I have on the website: https://www.wellplated.com/vegan-brownie-recipe/
Can this be made without a food processor?
How about with a hand mixer instead?
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!
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!
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Would it work if I did this recipe but layered bits if white chocolate and raspberry instead of chocolate chips?
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!
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! :)
Hi Griff! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!
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.
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!
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)
Hi! Can I ask how much monk fruit you used in place of the syrup? I’m diabetic too.
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?
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/
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!
Hi Linda! Glad all of the substitutions worked out for you.
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.
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
These are delicious. Moist, chocolaty and rich perfection
Hi Geneviève! So glad you enjoyed the recipe! Thank you for this kind review!
Can I sub almond flour for oat flour??
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/
Hi Tara, I’m allergic to nuts so the Nut Flours are a no-go. Would I be able to use Oat Flour?
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/
Yes, i substituted almond flour with mix ofoat flour and wheat flour. It turned out well.
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!!!
I’m so happy you’ve enjoyed the recipe, Linda! Thank you for sharing this kind review!
Delicious! Super moist and fudgy! I didn’t have maple syrup so I used honey instead and it came out perfect!
I’m so happy that you enjoyed them! Thank you for sharing this kind review!
Can i use homey instead of maple syrup
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!
Absolutely delicious! The best brownies I have ever made, and my kids loved them as well. Will be making this again and again.
Hi Daphne! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Jennie! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Dani! So glad you enjoyed the recipe! Thank you for this kind review!
Love the recipe, it is so good
Hi Sushma! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve come back to this recipe several times since stumbling onto this lights out WOW recipe! This one has blown many minds as to the ingredients and taste each time I’ve made it! I figured I should at least share before making it again 😁
Thank you sooooo much for sharing!
Hi Kristi! So glad you enjoyed the recipe! Thank you for this kind review!
These turned out sooo good!
Hi Lorry! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I did not have almond flour so I used all purpose and it turned out fine. Thanks for the recipe. :)
Great to hear Julia! Thank you!
I have avocado powder I need to use. If I have the right measurements on what yields a whole avocado (provided on bag) do you think that will work?
Hi Ariel! Unfortunately I don’t think that will work. The fresh avocado helps with the moisture in these brownies.
Would LOVE to make these but there’s a tree nut allergy in our family, so no nut flours. What can I use instead? Thank you!!
Hi Melanie, unfortunately for these brownies there is no swap for the flour used here. I recommend trying these three brownie recipes: https://www.wellplated.com/zucchini-brownies/ or https://www.wellplated.com/sweet-potato-brownies/ or https://www.wellplated.com/vegan-brownie-recipe/ Hope this helps!
I’ve made these several times with all purpose flour and they turn out amazing.
Thanks for the feedback Jane!
Hi I forgot to put these in the fridge will they be ok to eat
Hi Paula! They should be fine, they just taste better and have better texture after being refrigerated.
They are very yummy. But I have to say I used a cup of black beans and 1/2 avocado. For the avocado , and subbed chia eggs for the eggs. They came out nice and gooey and chocolatey.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Absolutely perfect!! Do you think adding peanut butter would work well for this recipe?
Hi Kimberly, I’ve only tested the recipe as written so it would be hard for me to say. If you decide to experiment with it, let me know how it goes! Hope you enjoy!
I made these with all-purpose flour and my eggs and butter were cold from the fridge. Substituted instant coffee for espresso powder. Came out more cake-like than fudgey, but not a bad recipe. I think it could use more Maple syrup or brown sugar to balance the cocoa powder, but had no problems with my flour substitution.
Hi Jazzy! The cake-like results were due to the substitution of the almond flour. I actually do not recommend any substitutions for these brownies when it comes to the flour due to getting completely different results then intended. Hope you enjoyed them!
This is now my go-to brownie recipe! Thank you so much!
Hi Mariana! So glad you enjoyed the recipe! Thank you for this kind review!
We have not made this recipe yet. I was wondering if adding walnuts to the batter would be a good idea. when making brownies, I always added walnuts but this is a different recipe, so I was wondering how it would turn out.
I think that would be delish Julie!
I don’t normally leave comments on recipes that I found on internet but I had to on this one. I followed everything but 4 things . I used butter pecan , use half sugar half swerve, use more avocado than suggested, used APF instead of almond flour. Reasons: I’m allergic to almonds though I keep a bag of its flour in the fridge for my family. I was also gifted this ginormous round avocado I didn’t get to eat but don’t want to waste it(hence I search for avocado dessert and stumble upon this recipe). I do not have maple syrup, do not have coconut sugar. Anyway it turned out amazing I actually made it at almost 10pm at night lol. It’s a keeper!
So glad it turned out for you Monett! Thank you!
I’m going to make this recipe
Enjoy!
Hey there! I used a 4 X 3 pan with wheat flour substitute, 63% Guittard chocolate chips, 2 medium avocados, as well as honey instead of maple syrup. Baked for 23 minutes in a microwave oven. Great recipes thanks.
Glad it worked for you! Thank you Halia!
Can you swap maple syrup for honey?
Hi Izzy, 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!
I made these yesterday. I added 2 scoops of chocolate protein powder and increased the avocados to 2 and these turned out AMAZING! Great recipe.
Yay! Great to hear, Melissa!
this is good but the after taste… not so good still have the after taste in my mouth
I’m sorry to hear that, Patrick.
This is my go to GF brownie recipe!! It is so delicious. I often add the espresso powder or whatever leftover coffee I have – sometimes it makes the batter wetter, but I haven’t noticed it needing to bake longer. Also, sometimes I add almond extract to make the chocolate flavor little more complex. I’m usually a warm brownie fan, but these are the best chilled like the recipe says. Literally, SO GOOD!!! Even my non-crunchy, non-GF friends & family love these brownies.
Yay! Great to hear, Winter!
These brownies turned out so rich and chocolaty! I used two medium avocados instead of one large, and I didn’t use espresso powder. I kept everything else the same and I was not disappointed! I will be making these again, for sure!
Glad you enjoyed them, Leah!
Would flax seed work as an egg replacement?
Hi Kay, I haven’t tested it out myself but other readers have used it with success. If you decide to experiment, I’d love to know how it goes!
These turned out great. BUT please mention the weight of the avocado as ‘big’ is obviously a bit hit and miss. Weights for the other items also will help. I made them as given, except that I subbed honey for maple syrup and used a bit less, as it’s sweeter; and almond meal- whole almonds I ground up. Walnuts would be a good idea, will add next time. AlsoThank you.
THanks Anjali!
This looks fabulous and I want to make it today but I am struggling with the lack of approximate weight/measurement for the avocados. I only have access to small avocados and I’m trying to determine how many ounces or cups of avocado flesh goes into the recipe. I’m guessing it would be like a cup and a half or so? I’d love your input. Thanks!
Hi Mara! 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!
This worked exactly as written and is excellent. thanks!
Thank you Marie!
These are incredible the next day as the recipe says to do. Very fudgy and rich.
So glad you enjoyed them, Lauren! Looks great!