Lightened-up brownies? It is possible! These Avocado Brownies are refined sugar-free, grain-free, and full of dark chocolate flavor. These decadent brownies are perfectly fudgy.
No matter how hard I try I just can't shake my sweet tooth, so I am always working to develop new recipes that satisfy that craving, but are still full of wholesome ingredients. Two of my favorites are chickpea cookie dough (obsessed!) and chocolate hummus. Sneaky ingredients keep them light!
I know I may be the minority, but brownies are my favorite; I'd pick them over a cookie or piece of cake any day. Though they are the perfect chocolatey baked good, in my opinion, they aren't a treat I can indulge in often.
These easy, decadent Avocado Brownies ensure I have them at least a bit more often! Instead of melted butter or oil, these brownies have a secret ingredient filled with heart-healthy fats and added nutrients!
This dessert is gluten-free and dairy-free (depending on the type of chocolate chips you use) and has the perfect fudgy texture. Is it a perfect dupe for a brownie? No, of course not, but it's a lighter option that is lower in carbs and fat.
Reasons you'll ♡ this recipe
- Brownies are perfectly fudgy and rich, and they will satisfy your sweet tooth.
- Refined sugar-free, making this recipe more wholesome than a traditional brownie.
- Easy! Just put the ingredients in a food processor, transfer them to a pan, and bake!
Ingredient notes
- Avocado - I know, it's super weird, but it works perfectly. It replaces traditional fat used in brownies like butter or oil with heart-healthy fat. I promise you cannot taste it at all in these brownies.
- Maple Syrup—For the liquid sweetener, we are opting for refined sugar-free maple syrup. I do not recommend granular sweetener in this recipe, but if you need to reduce the carbs, you can opt for a sugar-free maple syrup replacement.
- Super Fine Blanched Almond Flour - there is a difference in unblanched almond flour so be sure to double check labels.
- Chocolate Chips: I used dark chocolate chips, but milk chocolate, semi sweet, or dairy free will also work. Peanut Butter chips would also be a good way to switch things up.
Step by step directions
1. Step one - To a food processor add the avocado, eggs, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Step two - Next, add the cocoa powder, espresso powder, and almond flour. Pulse until well combined.
3. Step three - Add the cocoa powder, espresso powder, and almond flour. Pulse until well combined.
4. Step flour - Once the batter has been formed, you can either transfer it to a bowl and stir in the chocolate chips or gently pulse them in the batter while it is still in the food processor.
5. Step five - Transfer the thick brownie batter to the parchment paper lined pan and spread into an even layer. Press the remaining ¼ cup of chocolate chips on top of the brownie. Bake in the center rack of the oven for 20-25 minutes or until the top of the brownie is mostly set and when a toothpick inserted into the center comes out mostly clean (a few crumbs are ok). Sprinkle with sea salt if desired.
FAQ
I was unable to come up with a good egg-free alternative to this recipe. So, unfortunately, I cannot advise on a vegan option.
Yes, ¼ cup coconut flour will work instead of almond flour. However, coconut flour is very absorbent, so the brownies are not as fudgy.
Storage + reheating
- Allow the brownie to cool for 30 minutes before transferring to a wire rack to cool fully. Set brownie in the refrigerator, covered, for 3-6 hours for best fudgiest results.
- Store leftovers in an airtight container. To freeze wrap in plastic wrap, place in a freezer bag and then thaw at room temperature when ready to serve.
More recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Avocado Brownies
Ingredients
- 2 medium ripe Hass avocado peeled and pitted
- 3 large eggs
- ½ cup 170 g maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup 50 g cocoa powder
- 1 teaspoon espresso powder
- 1 cup 112 g blanched almond flour
- ¾ cup 120 g chocolate chips, divided
Instructions
- Preheat the oven to 350°F and line a 8”x8” square baking pan with parchment paper or grease with baking spray. Set aside.
- To a food processor add the avocado, eggs, maple syrup and vanilla extract. Blend until smooth and creamy.
- Next, add the cocoa powder, espresso powder and almond flour. Pulse until well combined.
- Transfer the batter to a bowl and mix in ½ cup of chocolate chips.
- Transfer the thick brownie batter to the pan and spread into an even layer. Press the remaining ¼ cup of chocolate chips on top of the brownie.*
- Bake in the center rack of the oven for 20-25 minutes or until the top of the brownie is mostly set and when a toothpick inserted into the center comes out mostly clean (a few crumbs are ok).
- Allow the brownie to cool for 30 minutes before transferring to a wire rack to fully cool.
- Set brownie in the fridge, covered, for 3-6 hours for best fudgiest results.
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
