brownies dessert Featured gluten-free paleo

Avocado Brownies

April 19, 2021

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!


The baking kick continues!! I’ve always loved baking. It all began with my easy bake oven as a kid. I played with that thing all.the.time. I’ve always told people that if I didn’t do this for a living, I’d own a bakery. The problem is that I am NOT an early riser so there’s no way that would work out. C jokes that he fell in love with me when he discovered I could bake. I would surprise him in Montreal with the most decadent desserts. In some ways I must have fooled him cause clearly the decadent desserts took a sharp turn into the healthy baking domain 😉

Some of you may remember back in 2013 when I took an intensive baking course. I learned how to make everything from cakes, to bread to cookies from scratch. To be fair, I’ve yet to tackle eclairs since we learned how to make them, but it did give me the foundation to experiment with baking in the kitchen. I always encourage people to get a little crazy with cooking – change up spices, add veggies, swap proteins – but unfortunately the same can’t be said for baking. Even the tiniest adjustment can change the whole thing. To be honest, that’s probably why I like it. It’s like a science experiment you get to master (or fail epically!).

These avocado brownies are not exception. First off, swapping avocado for more traditional fats like butter or oil is definitely a risk, but one that is so clever if you can master it! On top of that, when I first developed these avocado brownies I wanted a healthier version so I swapped flour for coconut flour making these brownies totally paleo. Not to mention using maple syrup for sweetener – honestly these brownies are delish!

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? 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 these. Seriously, I’m obsessed with these avocado brownies (as many of you are too!) but they’re not for everyone…and that’s okay!


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 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 Brownies

I prefer to store mine in the fridge 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 and once fully cool place them in a sealed bag 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!


Avocado Brownies

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


  • 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


  1. Preheat oven to 350 degrees F.
  2. In a blender or food processor combine avocado, applesauce, maple syrup and vanilla.*
  3. Add these ingredients to a large bowl and whisk in eggs.
  4. Sift your coconut flour and cocoa powder.
  5. Add in coconut flour, cocoa powder, sea salt and baking soda to wet ingredients and stir until well-combined.
  6. Stir in chocolate chips
  7. Grease an 8 x 8 inch baking dish with coconut oil and add batter.
  8. Place in oven to bake for 25-30 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
  9. Allow to cool for 20 minutes before cutting into 16 brownies.
  10. 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.

*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!

Keywords: avocado brownies, paleo brownies, grain-free brownies,


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  • Reply
    February 12, 2017 at 9:49 pm

    Made these today. For a healthy chocolatey dessert, these are great! I used 3/4 cup maple syrup (instead of the recommended 1/2 cup) and 1/4 tsp of stevia (because I feared bitter brownies after reading others’ reviews), and was pleasantly surprised– just the right sweetness. After baking for 20 minutes as recommended for the fudgier version, however, mine turned out with a moist cake texture. Maybe should’ve added something to balance out the additional maple syrup. Thanks so much for this recipe!!

  • Reply
    Captain Lolo
    February 2, 2017 at 3:30 pm

    I made these last night and they are amazing! The only change I made was to add more maple syrup (an additional 1/4 cup). After they cool in the fridge they taste like perfect moist brownies, thanks for the recipe!

  • Reply
    January 18, 2017 at 10:45 am

    I’m excited to try this receipe! Can I replace coconut flour with almond meal or regular unbleached APF? If yes, would it be the same amount? TIA!!

    • Reply
      Davida @ The Healthy Maven
      January 18, 2017 at 12:45 pm

      Hi Madhu. I wouldn’t recommend substituting coconut flour. It’s a very absorbent flour and replacing it will throw off all the other ratios. Sorry!

  • Reply
    January 3, 2017 at 9:20 am

    Nutrition: Calories 84, Fat 4.1g, carb 11.3g, protein 2.2g. Calculated with Bob’s red mill coconut flour.

    • Reply
      Shelby Flath
      June 28, 2017 at 12:09 pm

      How many grams of fibre are in this?

  • Reply
    November 28, 2016 at 10:07 pm

    Thanks for the wonderful recepie. I tried these and it came out do well… yummmmmy

  • Reply
    November 24, 2016 at 7:54 am

    Hey girl! My name is Kendall and I’m Alexis of Hummusapien’s food lovin’ sidekick. I just made these last night on a whim for my family (already had all of the ingredients) and they were AMAZING. Like idk how I’ve gone so long without making them. I only had two eggs so I put in a tablespoon of melted coconut oil and also added a few dashes on cinnamon and they still turned out delish. Will definitely be making these for all gatherings and for fun all of the time.

    Happy Thanksgiving!

  • Reply
    Katy Ambler
    November 8, 2016 at 4:23 am

    These brownies did not work for me. The measurements seem totally wrong. There was far to much powder to liquid and I ended up with a disgusting powdery mess that was not even bakable. I think something has gone wrong somewhere in this recipe. Could you give the powder weight in grams or ounces ?

  • Reply
    Deanna Winton
    November 1, 2016 at 8:51 pm

    These are fantastic!! Love that they are not only healthy but delicious!! Thanks for sharing this recipe 🙂

  • Reply
    Leah George
    October 22, 2016 at 9:32 pm

    I just made them. They are awesome!!!

  • Reply
    Heidi Huff
    October 20, 2016 at 4:54 pm

    With so many comments on here about these being too dry or bitter, I decided to tweak this a bit.

    Dryness, I assume, would be from the coconut flour, which soaks up a lot of moisture. General practice is if you are using coconut flour in a recipe that uses normal flour, you should add one egg for every oz of coconut flour used. 1/2 cup of coconut flour is 2oz, and the recipe calls for 3 eggs, two of which are being sucked up by the coconut flour. Most normal brownie recipes call for more than 1 egg, so I added an extra.

    I could not find dutch processed cocoa at the supermarket. Dutch processed cocoa is basically cocoa that is washed during processing with an alkaline solution to make it less better. Recipes with normal cocoa usually call for baking soda to achieve a similar effect. I was really surprised that you call for baking soda in this recipe because the article on dutch processed cocoa I read said NOT to used baking soda with it. That seemed to indicate that this recipe is more bitter than usual, so I added an additional tsp.

    I followed another commentor and added an extra 1/4 cup maple syrup (and 1/4 applesauce because I had extra). My ingredient list was as follows:

    1 hass avocado
    3/4 cup unsweetened applesauce
    3/4 cup maple syrup
    1 tsp vanilla extract
    4 large eggs
    1/2 cup coconut flour
    1/2 cup unsweetened cocoa powder
    1/4 tsp sea salt
    2 tsp baking soda
    Baked for 35 mins

    Turned out moist – a little too moist – I probably didn’t need the extra applesauce. They weren’t bitter, so I think the extra baking soda is a must if using normal cocoa powder. I think these could also stand with doubling the vanilla.

    Won’t try these again, though. These are definitely not “fudgy” brownies. They are cakey – moist or dry are your options.

  • Reply
    September 13, 2016 at 1:59 pm

    How many grams of sugar would you say is in a batch of these brownies?

  • Reply
    August 31, 2016 at 8:42 pm

    I’m going to ignore the negative comments and give this a shot. Tell me though, to they taste maple-y? I don’t like maple syrup and I was thinking about swapping it out for raw honey.

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