Avocado brownies are dense, rich and fudgy gluten and grain free brownies made with avocado. These decadent chocolate brownies with avocado are quick and easy to make from simple pantry ingredients.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love brownies made with special ingredients. I adore my Almond Flour Brownies, Espresso Brownies, Banana Brownies, Peanut Butter Brownies and Dairy Free Brownies. This avocado brownie may just be my new favorite. I know you’ll love this recipe because:
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent fudgy avocado brownies.
- You love rich, fudgy and chewy brownies. If being super quick and easy to make wasn’t reason enough, these gluten free brownies boast the same delightful flavors and textures of regular homemade brownies. In fact, with healthy ingredients such as almond flour and avocado, they may actually be even better.
Ingredients
Before I show you how to simple it is to make this avocado chocolate brownie recipe, make sure you have these ingredients ready to go.
- Dry Ingredients: Gather your almond flour, espresso powder, cocoa powder, baking powder and salt.
- Wet ingredients: Gather your oil, sugar, eggs, vanilla extract, avocado and chocolate chips.
Substitutions
Making these brownies with avocado is super simple and you probably already have everything you need. But, in case you’re missing something, here are my recommended substitutions to make these brownies any time you want.
- Almond Flour: Blanched almond flour is the correct flour to use in this recipe. Do not use almond meal. If you prefer to use regular flour, I suggest using a gluten free 1 - 1 or cup for cup flour or whole wheat flour. Measure based on weight (180 g) rather than cup for cup.
- Baking Powder: This helps the brownies to rise.
- Espresso Powder: This is a flavor boost and makes the brownies taste even more chocolate-y. Feel free to omit.
- Oil: I used avocado oil in these avocado brownies to keep the avocado ingredient front and center in the recipe. Feel free to use coconut oil, olive oil or even melted butter in place of the avocado oil.
- Granulated Sugar: Coconut sugar or maple sugar would be good refined sugar free substitutes. I suggest processing these sugar in the food processor to break the sugar crystals down a bit.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this grain free brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Eggs: This is an essential ingredient for these rich and fudgy avocado chocolate brownies. This recipe hasn’t been tested without eggs.
- Semi Sweet Chocolate Chips: I like to add a handful into the brownies for even more chocolate flavor! Feel free to omit if needed. Dark chocolate, milk chocolate or dairy free chocolate chips also work well in these dense and fudgy brownies.
How To Make
Learn how to make avocado brownies in a few simple steps.
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides. In a mixing bowl whisk the almond flour, espresso powder, baking powder and salt until fully combined. In a small bowl, mash the ripe avocado until smooth with very few lumps. Set aside for now.
- Add the avocado oil and sugar to a microwave safe mixing bowl. Heat the oil and the sugar in the microwave for 1 minute. Whisk the warm sugar and oil for 1 minute. Whisk in the eggs and vanilla extract until smooth and well combined. Sift in the cocoa powder and whisk until well combined. Stir in the mashed avocado, followed by the dry ingredients until well combined. Stir in the chocolate chips. If you like, reserve some for topping the fudgy avocado chocolate brownies.
3. Evenly scoop the avocado and chocolate chip brownie batter into the prepared pan. Bake for about 33 - 38 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 15 - 20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy.
How To Serve, Store, Freeze and Thaw
- Serve: These fudgy grain free brownies with avocado taste delicious straight from the pan, with a scoop of vegan, dairy free or regular vanilla ice cream or a dollop of freshly whipped cream and berries.
- Store: These fudgy brownies can be stored at room temperature in an airtight container for about 1 day and then should be stored in the fridge for up to another 3 - 4 days. The high fat content keeps these brownies fudgy even when chilled.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your fudgy avocado almond flour brownies is to let them sit overnight in the fridge. Enjoy at room temperature or from the fridge (this is my favorite way).
M’s Expert Tips
- Use a ripe avocado. These brownies taste the best when the avocado is ripe and soft. Mash the avocado until it is smooth with very few lumps.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy brownies.
- Use an 8x8 pan metal pan. This recipe was created using an 8x8 aluminum pan. If you are using a glass baking dish, you may need to add a few more minutes to the baking time.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan.
- Fully cool the brownies. You may be very tempted to slice into these avo brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Use a plastic knife for perfectly sliced brownies. Fully cool the avocado chocolate brownies to room temperature. Then use a plastic knife to cut the brownies with clean and perfect lines.
FAQs
Avocado can be used as a replacement for some oil, butter or eggs in baking. The high fat content creates a moist and creamy texture.
These brownies with avocado taste just like regular fudgy brownies. The avocado doesn’t have a strong flavor, especially when paired with chocolate.
These fudgy brownies can be stored at room temperature for about 1 day and then should be stored in the fridge for up to another 3 - 4 days. The high fat content keeps these brownies fudgy even when chilled.
Other Almond Flour Recipes to Try
If you try this Avocado Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Avocado Brownies Recipe
Equipment
- 2 - 3 mixing bowls one should be microwave safe
- 1 8 X 8 aluminum metal pan perferred
- 1 sheet parchment paper
Ingredients
- 1½ cups (180 g) almond flour
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (55 g) mashed avocado (about half a regular avocado)
- ½ cup (120 ml) avocado oil
- 1½ cups (300 g) granulated sugar
- ¾ cup (60 g) Dutch processed powder
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips or chunks, divided optional
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a mixing bowl whisk the almond flour, espresso powder, baking powder and salt until fully combined.1½ cups (180 g) almond flour, 2 teaspoons espresso powder, 1 teaspoon baking powder, ½ teaspoon salt
- In a small bowl, mash the ripe avocado until smooth with very few lumps. Set aside for now.¼ cup (55 g) mashed avocado
- Add the avocado oil and sugar to a microwave safe mixing bowl. Heat the oil and the sugar in the microwave for 1 minute. Whisk the warm sugar and oil for 1 minute. Whisk in the eggs and vanilla extract until smooth and well combined. Sift in the cocoa powder and whisk until well combined.½ cup (120 ml) avocado oil , 1½ cups (300 g) granulated sugar, ¾ cup (60 g) Dutch processed powder , 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir in the mashed avocado, followed by the dry ingredients until well combined. Stir in the chocolate chips. If you like, reserve ¼ cup for topping the fudgy avocado chocolate brownies.1 cup (170 g) chocolate chips or chunks, divided
- Evenly scoop the avocado and chocolate chip brownie batter into the prepared pan. Bake for about 33 - 38 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 15 - 20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy.
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