Servings
Font
Back
4.8 from 435 votes

Avocado Brownies (Flourless & Fudgy!)

Avocado Brownies are rich & fudgy and made healthier by using avocado instead of butter or oil. They are naturally gluten-free and dairy-free!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 16
Calories: 126 kcal
Course: Dessert
Cuisine: gluten-free

Ingredients

  • 1 small ripe avocado (~ ½ cup mashed)
  • ½ cup cacao powder (or cocoa powder)
  • 2 large eggs
  • 1 cup coconut sugar (or brown sugar)
  • ¼ cup almond butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ cup dark chocolate chips (dairy-free, if needed)

Instructions

    Cup of Yum
  1. 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.
  2. Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)
  3. 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.
  4. 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

  • Nutrition information is for 1 of 16 brownies.This information is automatically calculated, and is just an estimate, not a guarantee.
  • Nutrition information is for 1 of 16 brownies.This information is automatically calculated, and is just an estimate, not a guarantee.
  • Baking Note: Brownies baked in a square metal pan will cook faster and more evenly than those cooked in a glass or ceramic baking dish. You may need to add 5 more minutes of cooking time when using a glass or ceramic option.
  • Don't have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I've had good results with both methods.
  • Don't have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I've had good results with both methods.
  • If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. (I'd try oat flour or a gluten-free mix, or you could use 1/2 cup of almond flour instead.)
  • If you dislike the flavor of avocado, you can replace half of it with butter or oil instead to ease yourself into the idea. Use a 1/4 cup of melted coconut oil or butter to replace half of an avocado.
  • For a vegan avocado brownie, omit the eggs and replace them with 1/4 cup of all-purpose gluten-free flour, and increase the almond butter to a 1/2 cup total.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 23mg (8%) Sodium 72mg (3%) Potassium 203mg (6%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 51IU (1%) Vitamin C 1mg (1%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 126

% 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.