Avocado Brownies Recipe Healthy Fudgy

Love avocado-based desserts? Try my avocado cake, avocado ice cream, and avocado chocolate mousse next. I’ve been using avocados in baking for as long as I can remember. I didn’t invent it, per se, but let’s just say I’ve been doing it since before it became fashionable. When folded into brownie batter, avocado adds a velvety texture and healthy fats and enhances the chocolate flavor. The two go hand in hand, making for delicious brownies that are actually good for you.

Why I love this recipe

Naturally grain-free and gluten-free. Because we’re using almond flour! The perfect fudgy texture. Avocados are full of healthy fats, helping to add a thick, soft texture that even straight oil or butter can’t replicate. You won’t taste the avocado. I know people can be very particular about their brownies, and I would never mislead you. Easy to make. They’re no different than a standard brownie recipe.

Ingredients needed

Almond flour. I prefer blanched almond flour, not almond meal. The latter is too grainy and won’t make for a gooey brownie. Cocoa powder. 100% unsweetened and Dutch-processed cocoa powder. Be sure to sift the cocoa powder to ensure there are no clumps. Salt. Just a pinch. Coconut oil. Melted and refined coconut oil, so there is no coconut flavor. Butter also works. Avocado. My not-so secret ingredient! Use mashed and overripe avocados. Sugar. I used white sugar for crispy brownies, but brown sugar and maple syrup will yield softer brownies. Vanilla extract. A must for any good brownie recipe! Eggs. Room temperature eggs are preferred. Dark chocolate chips. Because what brownie isn’t better with chocolate chips?

How to make avocado brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F. Grease and line an 8×8-inch baking dish with parchment paper. Step 2- Mix. In a small bowl, combine the dry ingredients. In a separate mixing bowl, add the avocado, oil, sugar, and vanilla and whisk. Add the eggs one at a time and mix. Gently fold in the dry ingredients until just combined. Fold in the chocolate chips. Step 3- Bake. Transfer the brownie batter to the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm. Let them cool completely before slicing.

Arman’s recipe tips

Don’t have fresh avocado? I tested frozen avocado, and it worked just fine. Let them thaw overnight in the fridge or blend them with a touch of milk until very smooth. Mash the avocado VERY well. You don’t want any clumps in the brownies. If needed, you can blend them in a blender or food processor.

Make vegan brownies. Swap the eggs for an egg substitute and use vegan chocolate chips. Add mix-ins. Add your favorite brownie additions like chopped walnuts, chocolate chunks, or even white chocolate chips.

Storage instructions

To store: Store leftovers in the refrigerator in an airtight container for up to two weeks. To freeze: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to six months.