I remember the first time I baked with avocado instead of butter—it felt risky, but I was craving something chocolatey that didn’t leave me feeling sluggish afterward.
These brownies are a total win: rich, fudgy, and naturally gluten-free.
Bonus?
Avocados bring in healthy fats, so you can feel good about grabbing that second piece (or third—no judgment).
Trust me, even the pickiest eaters in my family couldn’t tell there was avocado involved.
Tips
- Ripeness Matters: Use a perfectly ripe avocado for a smooth, buttery texture. If it’s too firm, your brownies might turn out lumpy.
- Substitutions:
- No almond flour? Try oat flour or a 1:1 gluten-free baking blend.
- Vegan option: Swap eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
- Sweetness tweaks: Adjust sugar levels based on your chocolate’s sweetness.
Serving Suggestions
Cut into 12 squares and dust with powdered sugar or a sprinkle of flaky sea salt. Pair with a glass of almond milk or your favorite coffee. If you’re feeling fancy, serve warm with a scoop of dairy-free vanilla ice cream.

Fudgy Avocado Brownies
- Total Time: 35 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
Decadent, chocolatey brownies with a secret ingredient—avocado! These gluten-free treats are packed with healthy fats and flavor.
Ingredients
- 1 large ripe avocado, mashed (about ½ cup)
- 1 cup dark chocolate chips, melted
- 2 large eggs
- ¾ cup coconut sugar (or light brown sugar)
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. - Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 20-second bursts, stirring in between until smooth. Let it cool slightly. - Mix Wet Ingredients:
In a large bowl, mash the avocado until smooth (no chunks!). Stir in the melted chocolate, eggs, coconut sugar, and vanilla. Whisk until silky. - Add the Dry Ingredients:
Sift in the cocoa powder, almond flour, baking powder, and salt. Fold everything together until just combined. The batter will be thick, but that’s what makes these brownies fudgy. - Optional Add-Ins:
Gently stir in the walnuts if you’re using them. They add a nice crunch! - Bake:
Spread the batter evenly into your prepared pan. Bake for 20–25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. - Cool Completely:
Let the brownies cool in the pan before cutting. This part is tough, but it’s worth the wait for clean slices.
Notes
For extra fudginess, slightly underbake the brownies. They firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 155
- Sugar: 11g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 28mg