Avocado Brownies (Flourless & Fudgy!)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
16
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Calories
126 kcal
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Course
Dessert
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Cuisine
gluten-free
Avocado Brownies (Flourless & Fudgy!)
Description
This recipe replaces flour with avocado and almond butter to create a rich, dense brownie base that is naturally moist. The ingredients include cacao powder for chocolate flavor, coconut sugar for sweetness, and baking powder for slight lift. Eggs bind the batter, while vanilla and salt balance the flavor. After blending ingredients smoothly, dark chocolate chips are folded in for texture and sweet bursts. Baking at 325°F ensures gentle cooking to maintain fudginess without drying out.
The texture is dense and creamy with a pronounced avocado taste that is mellowed by full cooling. The brownies can be chilled to speed this process. Using a parchment-lined pan helps with removal. This recipe suits those looking for an alternative to traditional flour brownies with different texture and nutrition.
Serving this as eight or sixteen brownies makes it easy to portion. The recipe includes tips for substitutions like nut-free options, vegan modifications using flour instead of eggs, and partial avocado replacements for less pronounced avocado flavor.
Ingredients
- 1 small avocado ~ ½ cup mashed, ripe
- ½ cup cacao powder (or cocoa powder)
- 2 large egg
- 1 cup coconut sugar (or brown sugar)
- ¼ cup almond butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt fine sea salt
- ½ cup dark chocolate chips (dairy-free, if needed)
Instructions
- Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
- Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)
- Bake at 325ºF for 40 minutes, or until the center of the brownies looks cooked through. (You don't want it to jiggle when you shake the pan.) Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don't be tempted to taste them until they have come to room temperature. You can place them in the fridge if you want to speed up the cooling process, or you'll have to wait at least 2 hours for them to cool on the counter.
- Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them since they are flourless and fudgy. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
Notes
- Brownies cook faster and evenly in metal pans; add 5 minutes if using glass or ceramic pans.
- You can prepare these brownies in a single bowl by mashing avocado if no food processor is available.
- For nut-free versions, substitute almond butter with suitable flour like oat or gluten-free mixes.
- To lessen avocado flavor, replace half the avocado with melted coconut oil or butter.
- Vegan adaptation includes omitting eggs, adding gluten-free flour, and increasing almond butter for moisture and binding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 72mg | 3% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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