Description
These fudgy avocado brownies are rich, moist, and delightfully chocolatey, yet surprisingly healthy. Made with ripe avocado instead of butter, they’re packed with nutrients, fiber, and healthy fats. Perfect for guilt-free indulgence, these brownies are vegan-friendly, gluten-free, and adaptable for keto diets. With a gooey center and chocolate chips throughout, they taste like an indulgent treat while being wholesome enough to enjoy anytime.
Ingredients
Scale
- 2 ripe avocados, peeled and pitted
- ½ cup unsweetened cocoa powder
- ½ cup dark chocolate chips
- ⅓ cup honey, maple syrup, or agave nectar
- 2 eggs or flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
- ½ cup almond flour or whole wheat flour
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
- Optional: chopped nuts, shredded coconut, espresso powder, or sea salt for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Blend avocados until smooth and creamy.
- In a bowl, combine avocado puree, eggs (or flax eggs), sweetener, coconut oil, and vanilla extract.
- Sift in cocoa powder, flour, and salt, then fold gently until fully combined.
- Stir in dark chocolate chips and optional add-ins.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until the center is slightly soft.
- Allow brownies to cool completely before slicing to achieve fudgy texture.
Notes
- Use fully ripe avocados for the best flavor and texture.
- For vegan brownies, use flax eggs and dairy-free chocolate chips.
- For gluten-free, substitute almond flour for all-purpose flour.
- Slightly underbake for extra fudginess; they firm up as they cool.
- Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 160kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g