Fudgy Avocado Brownies with Chocolate Fudge Frosting.

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.