These are the absolute best gluten-free avocado brownies! They are so rich and fudgy and are so easy to make. These flourless brownies are made with avocados, cocoa powder, chocolate chips, and coconut sugar, and they are also dairy-free, refined sugar free and paleo.
I love sneaking avocados into chocolate desserts like with my avocado chocolate fudgesicles, chocolate avocado torte, and chocolate avocado mousse, which is why I can't wait for you to try the sneaky avocado brownie recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste! These flourless avocado brownies are so rich and fudgy and perfectly sweet. And don't worry, you can't taste the avocado!
- These gluten-free avocado brownies are quick and easy to make in either a food processor or blender.
- This double chocolate brownie recipe is healthy, paleo, gluten-free, dairy-free and refined sugar free, just like my chocolate avocado muffins. They are also made with no flour.
- They store well and freeze well so are great for meal prep and to make ahead of time.
- Kids love them!
Ingredients and substitutions:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Avocados - Be sure to use ripe, soft avocados to make these brownies.
- Cocoa powder - this is used to give these brownies the perfect chocolate flavour. You could use cacao powder instead.
- Coconut sugar - this is one of my favourite refined sugar free sweeteners. You could easily swap this for brown sugar.
- Eggs - to help these brownies rise when they bake and add more moisture. I don't recommend trying to make these into eggless brownies or using any egg replacements.
- Chocolate chips - to make these into double chocolate brownies! I recommend using dark chocolate chips.
- Baking soda or baking powder - to help these brownies rise when they bake. I have tried this recipe with both options and they both work well but I do find that baking powder makes them rise a little more. If you like a denser brownie, use baking soda, if you want them a little lighter, using baking powder.
- Vanilla extract - to enhance the chocolate flavour even more!
Recipe variations and add ins:
- If you like salted brownies, top the brownies with some coarse sea salt once they're done baking.
- If you want these brownies to be even more chocolatey, add more chocolate chips.
- To keep these brownies refined sugar free use chocolate chips that are sweetened with coconut sugar.
How to make gluten-free avocado brownies:
- Step 1: First, preheat your oven to 350 degrees Fahrenheit and place all of the ingredients (except for the chocolate chips) into your food processor or high speed blender.
- Step 2: Blend the ingredients until you have a smooth batter.
- Step 3: Now stir the chocolate chips into the batter by hand.
- Step 4: Line an 8" x 8" baking pan with parchment paper and spoon the batter into the baking dish and spread it evenly until it's smooth. Then bake the brownies for 30 minutes, or until a toothpick inserted inside comes out clean. Remove the brownies from the oven and let them cool.
Top tips:
- Make sure the avocados you are using are ripe. You want them to be soft so they blend easily.
- Don’t over-mix the batter. This will result in cakey brownies instead of fudgy brownies.
- I recommend using room temperature eggs.
- Let these brownies cool completely before you eat them. They taste better that way for some reason.
- These brownies can be served warm or cold, but I actually prefer them cold. They are even more fudgy when they are cold.
Gluten-free avocado brownies FAQs:
Do these brownies taste like avocados?
Not at all. These brownies are so rich and fudgy with the most decadent chocolate flavour. You would never guess they are made with avocados.
Are these brownies vegan?
While being dairy free and gluten free this brownie recipe is not vegan because it contains eggs. I have not tried any egg replacers in the recipe so I cannot say if they would work out or not. If you try any egg replacers please let me know how it goes.
Are these gluten-free avocado brownies keto?
No they are not.
How should I store these brownies?
Store these gluten-free avocado brownies in an airtight container in the fridge for up to 7 days.
Can I freeze these brownies?
Yes! These brownies freeze really well in a freezer safe bag or airtight container for up to 3 months.
Other delicious brownie recipes you will love:
Recipe
Gluten-Free Avocado Brownies
These are the best gluten-free avocado brownies! They are so dense and fudgy with the richest chocolate flavour. Plus you'll love how easy they are to make!
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Servings: 16
Calories: 143kcal
Equipment
- 8 inch square baking pan
Ingredients
- 3 avocados (the flesh from)
- 3/4 cup cocoa powder
- 3/4 cup coconut sugar
- 1 teaspoon baking soda (or baking powder)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the chocolate chips, to your high speed blender or food processor and blend the ingredients until smooth.
- Stir in the chocolate chips to the batter by hand.
- Line an 8" x 8" baking pan with parchment paper and transfer the dough to the pan. Spread it out evenly with a knife or spoon.
- Bake the brownies for 30-35 minutes, or until a toothpick inserted inside comes out clean. Let the brownies cool, then cut them into pieces and enjoy!
Notes
- I used medium to large avocados. If your avocados are small I recommend using 4 of them.
- Store these brownies in the fridge in an airtight container for up to 7 days.
- Nutritional values are estimates and will vary depending on the exact ingredients you use.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 56mg | Potassium: 340mg | Fiber: 5g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
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Barbara
Wow! This looks delicious! What size avocado are you using? The picture looks like they are small avocados. Am I correct?
Thanks!