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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
Hi!
These look amazing!
The avocados I have are huge…how many grams of avocado would you roughly suggest??
Hi Allie, honestly I am not sure. I would use 1 1/2 of the large avocados. Let me know if you have questions.
Yum! I made these brownies and they turned out so fudgy and delicious! I didn’t even end up needing frosting. I used a strong dark chocolate so we could only have them in small bites – which was actually perfect for curbing that late night sweet tooth. Can’t wait to try out other avocado baking recipes.
https://aluminumfoiledkitchen.wordpress.com/2017/01/04/fudgy-avocado-brownies-no-butter-and-gluten-free/
Awesome! I am so happy you are loving these, Judith! Thank you!
I’m making this tomorrow! I’ve made chocolate pudding with avocados, yummy!
Hope you loved it Dena!
I admit that I was skeptical, but these were fantastic. They taste like fudge! No one could believe that they were only made with avocado. They smell sort of…vegetal…while they are still hot, but don’t despair. Once they fully cool, all you taste is the deliciousness.
I am so glad you tried these and loved them!! Thank you Sarah!
Hello!! do you think that it will be ok if i will not add the coconut sugar ??
Thanks!
Hi! I have not tried that and I do not recommend it. i think they will not be good. You can use regular sugar if that works?
I made this earlier today. I let it set in the fridge, left the room and came back to both my brother and his fiancee eagerly waiting next to the fridge. It’s safe to assume they were ALL devoured immediately! Fantastic recipe, can’t taste the avocado at all.
Haha that is too funny! I am so glad you guys loved these, thanks so much Hayat!!
Health food that doesnt taste healthy is the best. will be making that soon..
can i ask where you buy your chocolate from? dark chocolate…it looks soo amazing and which one if u dont mind??
Thank you! Here is the link to the chocolate I buy: https://www.amazon.com/Scharffen-Berger-Bittersweet-Chocolate-9-7-Ounce/dp/B004N5HL8M/ref=sr_1_3_a_it?ie=UTF8&qid=1478580204&sr=8-3&keywords=baking%2Bchocolate%2Bbar&th=1
Okay so I made these last night, and while they were delicous(!), they were also oily. Like, crazy oily. The frosting was pooling with oil so much that I had to drain it. Draining frosting is just as awkward as it sounds. Any ideas why? I thought it might be the Hershey chocolate I used…?
HI Nosh2!! Hmm, i am not sure why your brownies where oily. Was it just the frosting that was oily? Sorry for the trouble!
So you are replacing Butter with Super Healthy Avocado. that is just smart. definitely will try. one question 🙂 can I replace the Almond flour with Coconut flour?
Thanks
Hey abeek! Thank you! Yes, almond flour will be a great sub. Let me know if you have other questions. Thanks!
Made these recently and they are like fudge topped with fudge…that’s a good thing!! I did use butter in frosting but they are still healthy in my mind 🙂 awesome recipe. This will become a go to for me
Awesome! SO happy you liked them Shelley! Thanks!
can you use regular flour all purpose in this recipe? thanks!
Hi, Mattie! Yes, that will be great!
Hi, can you tell me what adjustments I should make for a 9″ x 13″ pan? Also, may I use regular sugar instead of coconut sugar?
Hey Liz! Just double the recipe and yes, regular sugar will be great. Please let me know if you have questions. Thanks!!
These were delicious. I love dense, decadent brownies, and these hit the mark. The true test was when I served them to two teenagers who loved them and didn’t ask what was different about them! (I’ve tried several other ‘healthy’ brownie recipes, and as much as I love black beans, I just don’t care for them in dessert and can detect the skins and texture no matter what I do) . Thanks for sharing a fantastic recipe.
🙂
Nadine
Hi Nadine! Thats so awesome!! Especially that teenage boys liked them!! Thank you so much for trying them!!
Made these today and they are fab! You can vaguely taste the avacado but that’s fine by me as its my obsession at the moment ? Only trouble I had was locating coconut flour/sugar so I used normal of both instead and they still tasted great. Thank you for this great recipe I will definitely be making these again xx
Yay! Glad you liked them Kiera! Glad that worked out better for you(:
Thanks for making!!
This was my first attempt at avocado brownies and well, um…no. They had a strange aftertaste that my whole family could detect. In the trash they went. I think the lesson for me is ingredient subsitutes are just that, subsitutes and it will impact the end product…it’s not the first time, with other recipes, that try to be “healthy” and I am just better off eating less of the traditional recipe. Maybe my expectations are too high.
Hi Jackie,
I am really sorry you didn’t love these, that is such a bummer. Sometimes, some recipes are just for some people and not for others. Again, really sorry you did not like these.
Thanks
Tieghan