Chocolate Brownies with Avocado: The Decadent Twist You Didn’t Know You Needed
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
- 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
Instructions
- 1. Preheat oven to 350°F and line an 8x8-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.