Do avocado brownies taste good?

Yes — and shockingly so! These chocolate brownies with avocado are rich, fudgy, and deeply chocolatey. The avocado adds moisture and body, but you won’t taste it. Friends and family often can't even tell it’s in there — they just ask for seconds.

How to enhance chocolate flavor in brownies?

Two easy ways: add espresso powder, which deepens cocoa notes, and sprinkle a pinch of flaky sea salt before baking. Both ingredients boost the complexity of chocolate brownies with avocado without overpowering them.

Can you bake with avocado?

Absolutely. Avocado is an excellent substitute for butter or oil at a 1:1 ratio in most baking recipes. It adds healthy fats, creaminess, and works beautifully in recipes like brownies, muffins, and even cakes — especially bold-flavored ones like these.

What not to do when making brownies?

Avoid overmixing, mismeasuring flour, or confusing baking soda with powder. Never skip the eggs unless you’re following a vegan recipe. When making chocolate brownies with avocado , precision matters to keep that fudgy texture just right.

Chocolate Brownies with Avocado – Fudgy & Healthy Treat

Name: Chocolate Brownies with Avocado
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 16 brownies
Cuisine: American
Ingredients: 1 large avocado, peeled and pitted; 2 large eggs, at room temperature; 1/3 cup coconut sugar or light brown sugar; 1/4 cup pure maple syrup; 3 tablespoons unsalted butter (or coconut oil for dairy-free); 1 teaspoon pure vanilla extract; 1/2 cup + 2 tbsp unsweetened cocoa powder; 1/2 cup blanched almond flour; 1 teaspoon espresso powder (optional); 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup dark or semisweet chocolate chips (divided)

Description

These chocolate brownies with avocado are extra fudgy, naturally gluten-free, and made with simple wholesome ingredients like almond flour, avocado, and maple syrup. You won’t believe how decadent they taste.

Ingredients

Scale

1 large avocado, peeled and pitted

2 large eggs, at room temperature

1/3 cup coconut sugar or light brown sugar

1/4 cup pure maple syrup

3 tablespoons unsalted butter (or coconut oil for dairy-free)

1 teaspoon pure vanilla extract

1/2 cup + 2 tbsp unsweetened cocoa powder

1/2 cup blanched almond flour

1 teaspoon espresso powder (optional)

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup dark or semisweet chocolate chips (divided)

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Instructions

1. Preheat oven to 350°F and line an 8×8-inch pan with parchment.

2. In a food processor, blend avocado, eggs, sugar, maple syrup, butter, and vanilla until smooth.

3. Add cocoa powder, almond flour, espresso powder, baking soda, and salt. Blend until smooth.

4. Pulse in 1/4 cup of the chocolate chips.

5. Spread batter in pan and sprinkle remaining chips on top.

6. Bake 25–30 minutes until top is set and a toothpick comes out with moist crumbs.

7. Cool 30 minutes in pan, then lift out using parchment and cool completely.

8. For best flavor, refrigerate at least 4 hours or overnight before slicing.

Notes

Store in refrigerator up to 1 week or freeze for up to 4 months.

Substitute almond flour with hazelnut or cashew flour only — not coconut or wheat-based flour.

Great with sea salt or ganache on top.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 130
Sugar: 7g
Sodium: 160mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 3g
Cholesterol: 29mg