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A healthy and delicious recipe for avocado brownies! Replace oil or butter with heart-healthy avocados for a delicious and nutritious dessert. These rich and chocolatey brownies are actually good for you!

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Brownies with Avocados!

You can have your brownies and eat them too with these healthy avocado brownies!

In place of more traditional fats like butter or oil, we’ve used avocado which keeps them 100% dairy-free and also saturated fat free.

We also swapped regular wheat flour for coconut flour making these brownies totally paleo (technically not keto because of the maple syrup) and low carb. Not to mention using maple syrup for sweetener – honestly these brownies are delish!

Ingredients in Avocado Brownies

  • Avocado – one large, ripe avocado.
  • Applesauce – you could also replace with 1 large, mashed banana if you don’t have applesauce.
  • Maple Syrup – for sweetness. You could replace with honey, if desired.
  • Vanilla extract – for flavor.
  • Eggs – I know 3 eggs seems like a lot but it’s necessary for the ratio with coconut flour.
  • Coconut flour – do not skip or replace! I’ve never had any luck making these with a different type of flavor so proceed with caution if replacing.
  • Dutch-processed cocoa powder – do not use regular cocoa powder or cacao, they will be too bitter!
  • Sea salt – helps to amplify the sweetness. Omit if watching sodium levels.
  • Baking soda – to help these avocado brownies rise
  • Chocolate chips – you can also use chocolate chunks. Highly recommend!

Learn how to make Avocado Brownies Step-by-Step

 

Are these avocado brownies healthy?

Love it or hate it, these avocado brownies are healthy! Will these taste like Betty Crocker boxed brownies? Hell.to.the.no. But they will taste totally delicious! Better yet they’re made with super healthy swaps like:

  • Avocado for butter
  • Coconut flour for regular all-purpose flour
  • Applesauce for fudgier texture (you can also replace with 1 large banana if you don’t have any)

This is probably the most controversial recipe I’ve ever posted. If you read the comments you will see that people love them or absolutely hate them! At the end of the day it comes down to taste buds. Like I said, if you like a super decadent and sweet brownie, these are not for you. However, if your tastebuds are acclimated to not that much sugar and grain-free recipes, you will love this avocado brownie recipe.

Tips for Making Avocado Brownies

  • Make sure your avocados are ripe – but not TOO ripe. They should be green and creamy inside
  • Coconut flour is essential to keep these brownies paleo – do NOT replace with another flour (even almond flour) unless you know how to adapt flours
  • SIFT YOUR FLOUR! I’m a #lazybaker so I often skip this step but if you watch the video above you’ll see that these avocado brownies come out clumpy if you forget to sift your flour. Still delicious but the texture is off.
  • Use dutch-processed cocoa powder. Because these brownies are already rich, using unprocessed cocoa will make them too bitter.
  • Depending on how you like your brownies adjust the baking time for texture. At 25 minutes they come out on the fudgier side but if you prefer more fudgy bake for less or more cake-like bake for longer
A healthy and delicious recipe for avocado brownies! Replace oil or butter with heart-healthy avocados for a delicious and nutritious dessert.

How To Store These Avocado Brownies

I prefer to store leftovers in the refrigerator though they’ll last for 2 days on the counter in an airtight container.

My favorite way to eat these though is directly from the freezer! I know…sounds gross but it tastes like fudge. Just cut into 16 brownies (or desired amount) and once fully cool place them in a sealed ziplock bag or airtight container to freeze. Take one out and enjoy right away or let sit for 5-10 minutes to thaw up a bit. They’ll last up to 6 months in the freezer (though they never last that long here!)

More Healthy Brownies!

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Avocado Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

A healthy and delicious recipe for avocado brownies! Replace oil or butter with heart-healthy avocados for a delicious and nutritious dessert. These rich and chocolatey brownies are actually good for you!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 1 large avocado
  • 1/2 cup unsweetened applesauce (replace with 1 large banana if you don’t have any)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened dutch-processed cocoa powder**
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup of chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 8 inch baking pan with coconut oil or line with parchment paper.
  3. In a blender or food processor blend avocado, applesauce, maple syrup and vanilla.*
  4. Add these wet ingredients to a large mixing bowl and whisk in eggs.
  5. In a separate bowl, sift your coconut flour and dutch-processed cocoa powder. Mix in sea salt and baking soda.
  6. Slowly add your dry ingredients to avocado mixture and stir until well-combined.
  7. Stir in chocolate chips.
  8. Add batter to baking dish and spread so top is even.
  9. Place in oven to bake for 25-30 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
  10. Allow to cool for 20 minutes before cutting into 16 brownies.
  11. Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer (see notes above).

*You can also mash these together by hand but make sure that you mash it up very well and there are no clumps.

** Make sure you use dutch-processed otherwise your brownies will taste bitter – this is the step that people often forget!

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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186 Comments

  1. Hi! Are you using metric or us cup? 🙂 like, how many ml are in 1/2 cup of maple syrup? 115 or 125? 😉 Thanks so much, i can’t wait to try this brownies!

  2. Do you have an egg free version? My husband is allergic to wheat peanuts and eggs and I have the hardest time finding eggless recipes!

  3. I am on the whole life challenge and i made these last night. So good! I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten/dairy free flour instead of coconut flour. So moist and fluffy! My new sweet tooth staple recipe over the next two months 🙂

  4. So I would really like tomake these brownies but I am vegan so I cant do the eggs. What could I use instead? Has anyone tried to cook these without the eggs or replacing the eggs with something?

  5. Hi there! I know this is an old post but figured I’d ask anyway. I made these brownies tonight and despite all the negative comments I thought they had great flavor! I did add a tiny bit of coconut sugar into the mix and some mini chocolate chips. The texture didn’t come out quite right though, and I’m wondering if it has to do with what you said above about coconut flour. Which brand do you use? I used Hodgson Mill. My avocado also wasn’t quite ripe yet, would that affect texture? (I used a ninja blender)

  6. Make these all the time… in fact, a batch is in the oven right now. They are incredible. Thank you!

  7. SO. I made these heavenly looking brownies and used 1/2 C of All-Purpose Flour instead of the 1/2 C of Coconut Flour (without realizing that you said it can’t be substituted because it’ll be too watery). They were absolutely delicious! I had to bake them a little longer, and maybe next time I’ll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it’s glorious. I then made the coconut flour ones and they just simply aren’t as good. However, I think it’s the grainy coconut flour and overall taste/dryness thing for me, and not being as fudgey. Great recipe though if you like baked goods with coconut flour! Thank you for this delicious discovery 🙂 I plan to bake these many many more times.

  8. Unfortunately super disappointed with this recipe. I only read the comments after mine went in the oven, so was hoping for the best. They looked beautiful (just like the pics), which leads me to believe I executed accurately, but tasted awful. To the point I would not feel comfortable serving them and couldn’t even get through one myself. I normally like less sweet options, but it was more the texture that is spongey and kind of gross. Save yourself the ingredients and just pass on the brownie then.

  9. I made these tonight and they were delicious! As they were baking I read the reviews and got a little leary but I was pleasantly surprised and I didn’t have the Dutch processed cocoa. I’ll definitely make these again. Of course you can’t expect them to be as sweet as boxed brownies but that’s the whole point!