Paleo Double Chocolate Avocado Brownies

These paleo double chocolate avocado brownies are the best flourless brownies. They are so rich and fudgy and so easy to make. These brownies are made with avocados, cocoa powder, chocolate chips and coconut sugar and they are also gluten free and dairy free.

Table of Contents

• Why you will love this recipe:
• Taste and texture:
• Key ingredients and substitutions: 
• How to make this recipe: 
• Chef's tips: 
• Variations and add ins: 
• How to serve:
• How to store:
• Frequently asked questions: 
• Other dessert recipes you will love: 
• Recipe

Why you will love this recipe:

• These flourless avocado brownies taste amazing! They are so dense and fudgy and rich in chocolate flavour.
• They are so quick and easy to make in either your food processor or blender.
• Even though they are made from scratch, these double chocolate brownies only take a few minutes of hands on time to make.
• This brownie recipe is also gluten free, dairy free and refined sugar free. 
• These homemade brownies are made with avocados, cocoa powder, coconut sugar, chocolate chips and eggs. Ingredients you likely already have in your pantry.
• Don't worry, you can't taste the avocado in these brownies, so even if you don't like avocados you will still love this brownie recipe.
• These paleo brownies are made without almond flour, without coconut flour, without tapioca flour and without cassava flour. They are totally flourless!
• Kids love them!

If you love chocolate avocado desserts you will also love avocado fudgesicles.

Taste and texture:

These brownies are rich, fudgy, moist and dense. They are full of delicious dark chocolate flavour and the avocado adds the perfect richness and moisture to these brownies. They are never dry or cakey, and the addition of chocolate chips gives these brownies the perfect double chocolate taste.

Key ingredients and substitutions: 

• Avocados - nutritional powerhouses, avocados are full of healthy fats, vitamins and minerals. Be sure to use ripe, soft avocados to make these brownies.
• Cocoa powder - cocoa powder is used to give these brownies the perfect chocolate flavour. You could use cacao powder instead.
• Coconut sugar - coconut sugar is one of my favourite refined sugar free sweeteners. You could easily swap this for brown sugar.
• Eggs - to help these fudgy 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! To keep these brownies refined sugar free I use these dairy free chocolate chips that are sweetened with coconut sugar. 
• Baking soda or baking powder - To help these brownies rise! I have tried this recipe with both options and they both work well but I do find that baking powder makes them rise a smidge 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!

How to make this recipe: 

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next place all of the ingredients (except for the chocolate chips) into your food processor or high speed blender and blend until smooth.

Step three:

Now stir in the chocolate chips by hand.

Step four:

Next line an 8" x 8" baking pan with parchment paper. Then spoon the batter into the baking dish and spread it evenly until it's smooth.

Step five:

Last, bake the brownies for 30-35 minutes, or until a toothpick inserted inside comes out clean. Then remove the brownies from the oven and let them cool. Then cut them into pieces and enjoy!

Chef's 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.
• I personally love eating these brownies after they have been in the fridge. When they are cold they are extra fudgy!

Variations and add ins: 

• Instead of cocoa powder you can use cacao powder.
• If you want these brownies to be even more chocolatey, add more chocolate chips.
• If you like salted brownies, top the brownies with some course sea salt once they're done baking.

How to serve:

These brownies can be served warm or cold, but I actually prefer them cold. They are even more dense and fudgy when they are cold.

You can eat these brownies on their own or serve them with a glass of milk or vanilla ice cream.

How to store:

I recommend storing these brownies in the fridge after they've been cooked. Store them in an air tight container for up to 7 days.

These brownies freeze really well. Freeze them in an air tight bag or container for up to 3 months.

Frequently asked questions: 

Other dessert recipes you will love: 

• Avocado Chocolate Mousse
• Avocado Chocolate Torte 
• Condensed Milk Brownies
• The Best Vegan Blondies
• Peppermint Brownies
• Dark Chocolate Orange Fudge

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