These double chocolate avocado brownies are the best flourless brownies. They are so rich and fudgy and are so easy to make. These brownies are made with avocados, cocoa powder, chocolate chips, and coconut sugar and they are also gluten-free, dairy-free and paleo.
Table of Contents
Why you will love this recipe:
- These flourless avocado brownies taste amazing! They are so fudgy and rich in chocolate flavour.
- They are quick and easy to make in either a 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 paleo, gluten-free, dairy-free and refined sugar free.
- 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.
- They store well and freeze well so are great for meal prep and to make ahead of time.
If you love chocolate avocado desserts you will also love avocado chocolate fudgesicles.
Ingredients and substitutions:
- 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 - coconut sugar 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. To keep these brownies refined sugar free use dairy free chocolate chips that are sweetened with coconut sugar.
- 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!
How to make (step-by-step):
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!
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.
- I personally love eating these brownies after they have been in the fridge. When they are cold they are extra fudgy!
Recipe 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 coarse 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.
How to store:
Store these brownies in an airtight container in the fridge for up to 7 days.
These brownies also freeze really well. Freeze them in a freezer safe bag or airtight container for up to 3 months.
Frequently asked questions:
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.
While being dairy free and gluten free this avocado 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.
No they are not.
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
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Double Chocolate Avocado Brownies
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.
Barbara
Wow! This looks delicious! What size avocado are you using? The picture looks like they are small avocados. Am I correct?
Thanks!