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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
The first 2 ounces of dark chocolate are melted. Regarding the final 2 ounces of dark chocolate that are stirred into the batter at the very end of the recipe: Are they merely chopped or also melted? I suspect an experienced baker knows what you mean in your recipe directions, but I need a little more guidance. Sorry if this is the stupidest question ever! And thank you for the time it takes to post your recipes, photos, and answers. How generous of you!
Hi Rachel!! I am so sorry for the confusion. the remaining 2 ounces are chopped and then stirred into the batter. Let me know if you have other questions. Hope you LOVE the brownies! 🙂
Grateful for this cerebrum boggling great ‘ol formed. i think it is astounding and shockingly all around regarded out and set up together. I look toward move your perform in the extended term.
Thank you!
This is sooooo good!!! I baked em yesterday and my siblings loved em too! So rich and fudgy. Also good with a scoop of vanilla ice cream
Awh yay so happy you made them and everyone liked them!! Thanks Zea!
I made these today and while they turned out fudgy as promised, they taste *strongly* of avocados. I thought avocados were the secret hidden ingredient in brownies like these. The avocado taste is more the aftertaste but there’s no mistaking it and ruins the brownie experience. I love avocados but I was expecting this to taste like a “normal” brownie that happens to be a little healthier. It definitely is fudgy. I used 87% dark chocolate, which was too dark, and almond flour not meal. I baked it for 25 minutes but I think my oven runs hot. At 25 min, the brownies were firmly set so per the recipe, I took them out. The avocados were perfectly ripe, I thought. I wonder if another day ripening would decrease the flavor. Also, the frosting didn’t harden. Is it supposed to? The frosting is delicious but I was going to bring these to work and transporting them would be messy.
Hi Kimberly, it sounds to me like your avocados needed to ripen more. The riper they are the less taste they will give the brownie. Also, these might just not have been sweet enough for you. Next time I would try using a semi-sweet chocolate and super ripe avocados. As for the frosting, it hardens in the fridge, but if left on the counter it will stay soft. Hope that helps! Let me know if you have any other questions. Thanks!
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Ahhh I need to try this! We love avocado everything and so genius to swap the butter for it. Yay for healthy brownies!
Thank you!! So happy you like the brownies!!
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I am really glad you enjoyed it! Thank you Sonika!
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