Paleo Double Chocolate Avocado Brownies

These paleo double chocolate avocado brownies are the best flourless brownies. They are so rich and fudgy and this brownie recipe is easy to make in your food processor or blender. These brownies are made with avocados, cocoa powder, chocolate chips and coconut sugar.

Why this recipe is so good: 

• These paleo avocado brownies taste amazing! They are so dense and fudgy and rich in chocolate flavour.
• They are so easy to make in either your food processor or blender.
• These double chocolate brownies only take a few minutes of hands on time to make.
• These flourless brownies are also gluten free, dairy free and refined sugar free. 
• These 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.

Key ingredients and substitutions: 

• Avocados - nutritional powerhouses, avocados are full of healthy fats, vitamins and minerals.
• Cocoa powder - to give this brownies the perfect chocolate flavour. You could use cacao powder instead.
• Coconut sugar - one of my favourite sweeteners. You could easily swap this for brown sugar.
• Eggs - to help these fudgy brownies rise when they bake.
• 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!
• These brownies freeze really well. Freeze them in an air tight bag or container for up to 3 months.

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 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.

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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