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Meet your new “healthy-ish” chocolate fix. These brownies are rich, ultra-moist, and unapologetically fudgy—thanks to ripe avocado and maple syrup. You won’t taste the avocado, promise…just deep, dark chocolate and a soft fudge frosting on top.
They’re cozy for winter baking, naturally gluten-free, and exactly what a cold afternoon needs.
Avocado brownies? Yes, did you know they’re a thing? Even though it sounds weird, it works…and they are so delicious. This is a recipe I’ve been making for years. It’s become a go-to for me, especially throughout the month of January. We might be cutting back on the sugar, but that doesn’t mean we can’t still have our chocolate.
In fact, chocolate is actually needed. I don’t need to go into all the health benefits, but for sanity alone…it’s needed.
All joking aside, we’ve had two full days of snow here in Colorado. All the more reason to stay inside and bake. Plus, it’s Friday, and after a long week, nothing is better than something a little sweet, chocolatey, and extra delicious. Enter these healthy avocado brownies.
They are different. But trust me, they’re different in a good way.
(pureeing the avocado)
(after adding the chocolate to the avocado)
(the chocolate avocado mixture)
Let me tell you some details about these brownies.
I took my basic brownie recipe and I made a few tweaks…ok a lot of tweaks.
The avocado replaces the butter while also adding a slight sweetness. Now, I’m not against using butter, but this is just a different more nutrient-packed way to bake a brownie. I promise you don’t even taste a hint of avocado. Promise.
The maple syrup replaces the sugar used in traditional brownies and makes these sweet, but not overly so. It also lends to the fudgy texture of these brownies, keeping them insanely moist.
The almond flour/meal replaces the white flour and keeps these brownies completely gluten free too.
Here’s exactly how you make these.
First things first, you need a food processor or blender for this recipe. I know, a pain, but it’s worth it. You really want to be able to puree the avocado to ensure that zero chunks of avocado bake up in your brownie. Trust me, that you do not want.
So, you’ll puree together the avocados, maple syrup, vanilla, and a touch of instant coffee granulates until extra smooth. Then add melted dark chocolate and puree once more until the mix looks like pudding…and smells like it too.
Honestly? This mix right here? All on its own? It’s delicious.
Tip: make sure to use ripe, even spotty brown, avocados. You don’t want them hard or they will not blend nicely into the brownie batter.
Once the chocolate avocado mix is done. Whisk the eggs in a separate bowl until bubbly on top. Then mix in the chocolate avocado mix, the cocoa powder, almond flour, and a pinch of salt.
Stir in the chocolate chunks and bake. Nothing very fancy at all. The only extra step is to puree the avocado, but again, this step really is a needed.
The frosting.
While the brownies are baking, make the fudgy frosting. It’s just a mix of maple, coconut oil, dark chocolate, and cocoa powder. Here’s the thing about this frosting, when you finish making it, it will be runny and not stiff at all. This is OK, the frosting just needs time to chill and set up.
Let the frosting sit while the brownies cool off, then either pour or spread it over the brownies. As the frosting cools down, it will firm up into a soft fudge. It’s rich, creamy, and tastes incredibly decadent, but yet it’s not full of anything all that indulgent or “bad for us”.
I like to top my brownies with finely chopped chocolate and chocolate curls. Totally not needed, but I do enjoy the added texture on top.
FAQ:
Do these taste like avocado?
Nope. The avocado acts like butter here—richness and moisture—so you only taste deep chocolate.
How do I know they’re done?
Edges set and pull slightly from the pan; center looks just set and a tester comes out with moist crumbs. Over-baking makes them cakey.
Can I make these without a food processor?
Yes—use a blender. If neither is available, mash the avocado extremely smooth before whisking in the liquids to avoid green flecks.
My frosting stayed runny—what did I do wrong?
It needs cooling time to set into a soft fudge. Spread over cooled brownies and let it chill until firm to the touch before slicing.
If you make these be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!Fudgy Avocado Brownies with Chocolate Fudge Frosting.
Fudgy Avocado Brownies with Chocolate Fudge Frosting.
Servings: 16 Brownies
Calories Per Serving: 213 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee (optional)
- 3.5 ounces dark chocolate, melted
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup almond meal/flour
- 1/2 teaspoon kosher salt
- 1/4 cup chopped dark chocolate chunks
Chocolate Fudge Frosting
- 1/4 cup real maple syrup
- 1/4 cup coconut oil
- 2 ounces semi-sweet or dark chocolate chopped
- 1/3 cup cocoa powder
Instructions
- 1. Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.2. In the bowl of a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee (if using) until smooth and no clumps of avocado remain. Pour in the melted chocolate and pulse until creamy. 3. In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix, mixing until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.4. Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not over bake or these will become cakey. Allow to cool before frosting.5. Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cocoa powder and a pinch of salt. Let the frosting cool, then pour/spread the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set, 30 minutes to 1 hour. 6. Once set, cut into bars and serve at room temp. Keep stored in a cool, dry place in an airtight container for 2-3 days.
Notes
Chocolate: I use a 70% dark chocolate bar. Use what you prefer, but use a higher quality chocolate for best results.
Sugar Sub: you can use an equal amount of granulated sugar in place of the maple, if you prefer.
This post was originally published on January 24, 2020
There’s no chopped nuts in your recipe and there’s in your photo. Why do you have to use a different photo to show the recipe? It makes me doubt if the recipe is really that good.
Hey Lenny,
I am sorry, I just left them out by mistake, fixing the recipe now.
You are seriously so rude,
jumping to conclusions without knowing what ur talking about
Hi! These look awesome and I want to make them for a potluck I’m going to tomorrow. I am on a no-carb diet and wanted to know if you’ve had any experience using stevia (or another sugar substitute) instead of the coconut sugar. Also in the icing can I substitute the maple syrup with brown sugar or just remove it completely??
Thanks so much!!
HI!! I don’t personally like to use stevia, but I am sure it would be fine. Sub brown sugar for the maple. PLease let me know if you have any other questions! Thanks and Have a great weekend! 🙂
Just made these earlier today. Doubled the recipe, used coconut flour instead of almond flour and they were delicious! I think I also have underbaked them a bit, but everyone loved them. Super awesome and fudgy!
Thank you for this recipe, it is definitely among my favourites now!
YEAHHH! That is awesome you love them so much, Thanks!!!
I made these and was a bit apprehensive at first because (when licking the bowl! ? ) I could taste the avocado, however when they came out of the oven I realized they were my new favourite brownie!! My husband has been demanding them ever-since and he had no idea there was avocado in them!! SOO good!
I would like to make a large batch of these and freeze some, has anyone had any experience freezing these with the icing?
How many tablespoons roughly of avocados are in this recipe? The avocados I need to use up are a little smaller than usual. Can’t wait to make these!
HI! Honestly, I am not sure. If the avocados are smaller 1 would use 2 1/2. I think that will be fine. Let me know if you have more questions. Thanks and I hope you love the brownies!
An absolute winner, so fudgy and chocolately.
I topped it with toasted chopped pecans and drizzled some milk chocolate on top because it looked pretty 😉
Yum! These were fantastic! I was looking for an alternative to the stand-by white flour/white sugar/butter brownie and this recipe fit the bill. My family didn’t taste the avocado at all, or the almond flour (which I found to be grainy in cookies). We added some chocolate chips to both the batter and the frosting (kids idea:-), as well as some vanilla extract to the frosting because I do not have a family of coconut lovers. I also used instant espresso because that was what I had – I used 2t, but might cut it back to 1t next time. Mostly, I’m glad this recipe didn’t need ANY adjustments for high altitude because I live just across Lake Dillon from you at 9600 feet. I can not believe how perfect the texture was and that I didn’t have to use a high altitude recipe to get it that way! Thank you for sharing:-) and if you ever need a taste tester, I am down your way at Target/Murdochs weekly!
WOW! These look excellent. Why is there an asterisk sign next to eggs? I couldn’t find anything in the comments and wonder if there is anything I could replace them with for a friend with an allergy! Would love to make these for her for her bday! Thanks.
I tried the brownies yesterday but decided not to make the frosting just to save on calories. They were still so delicious!!! I refrigerated them and put foil over the ‘lot’ and we’ve been eating just one a day…My husband loves them and I have him convinced that they are healthy so he can really enjoy them! Thank you so much for this great recipe!
SO happy you loved them! THANK YOU!
Look delicious. Love the idea of avocados instead of butter. Have been looking for a healthier option brownie for my daughter. Will try them this week.
I made the brownies this afternoon. I might have underbaked them a tad because I heeded your caution about baking them too long. I couldn’t wait to try them so I put them in the snow outside to cool off quickly. 🙂
They are really delicious and the frosting is a must.
Nothing wrong with an under baked brownie! 🙂
THANK YOU and have a great weekend!
Could I use a different flour than almond? I’m on an autoimmune diet and can’t have nuts but really want to try these!! Typically for baking I use either coconut or tapioca flour but I’m not sure if they would come out right using those.
HI!! I think coconut or tapioca flour will be great. I personally have not tried it though so I cannot say for sure. I do think you have a good shot though! 🙂
Have a great weekend!
I just made these for my husband (who hates avocado) – he loved them!! These are so delicious, and fudge-y!! Thank you!!!
YEAH!! So happy you all loved these! THANKS!
These look amazing!! I’ve been looking for a recipe like this one for a while now! I’ll be making these this week for sure!
When I hear the words fudgy and brownies together…I’m a goner. These look wonderful!