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GET IT NOWMy Avocado Brownies Are So Fudgy, No One Knows the Secret
I know what you’re thinking. Avocado… in brownies? But hear me out. I’ve tested these avocado brownies over and over, and it’s become one of my favorite ways to use up extra avocados. You’d never guess these are chocolate brownies with avocado — you can’t taste it at all. Just bold, chocolatey flavor and the dreamiest, fudgy texture. Even my kids have no idea what’s hiding in there. 😉 Here’s why you’ll love them too:
- Thick, chewy, and packed with chocolate – The avocado, almond flour, and Besti come together for that ultra-moist, fudgy texture we all love. No dry or cakey brownies in sight!
- Totally sneaky (in the best way) – Just like my zucchini brownies, no one will guess these have anything “healthy” in them. I’ve served these to people who had no clue they were made with avocado. All they tasted was rich chocolatey goodness.
- Just 10 minutes to prep – I love how fast these come together (about 30 minutes total) when I want a dessert now but still want to stick to my goals.
If you’re craving something rich, chocolatey, and a little unexpected (in the best way), my avocado brownies recipe checks all the boxes. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my avocado brownie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Avocado – I use one ripe avocado to keep the brownies moist and fudgy. If it’s really soft, even better — it blends right in!
- Sugar-Free Chocolate Chips – I used dark chocolate chips, but sugar-free milk chocolate chips would totally work if you want something a little sweeter. Just make sure they’re sugar-free, not unsweetened — I’ve accidentally grabbed the wrong kind before and whoa, way too bitter.
- Unsalted Butter – I use regular butter, but butter flavored coconut oil is a great swap if you need it to be dairy-free. It still gives that rich flavor!
- Cocoa Powder – I went with unsweetened this Dutch processed cocoa powder for a smoother, richer chocolate flavor. Regular unsweetened works too, but the Dutch kind is my favorite here.
- Besti Monk Fruit Allulose Blend – This is my go-to for baked goods, especially brownies. It melts seamlessly into the batter and gives that soft, fudgy texture I love — other sweeteners just don’t quite measure up. You could also use allulose (just increase the amount by 33%, since it’s less sweet), or coconut sugar if you don’t need it to be sugar-free — just know it might make the texture a little more cakey.
- Wholesome Yum Blanched Almond Flour – I always use my finely ground almond flour here for the best texture — no gritty bits! It’s important to use blanched, not almond meal.
- Eggs – These help bind everything together. I whisk them first so they mix in more easily with the avocado.
- Vanilla Extract – I use a high quality extract for the best avocado brownie recipe.
How To Make Avocado Brownies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the chocolate. Melt the butter and chocolate chips together using a double boiler or the microwave. I let it cool a bit so it doesn’t scramble the eggs later.
- Blend wet ingredients. In a blender or food processor, blend the avocado, eggs, and vanilla until smooth. Pour in the melted chocolate mixture and blend again.
- Mix dry ingredients. In a separate bowl, stir together the almond flour, cocoa powder, and sweetener. Add that to the blender and use a spatula to gently mix it in. Pulse just until combined
- Spread & smooth. Transfer the batter to your prepared baking pan. It’s thick, so use a spatula to spread it out and smooth the top. Take off those clips now if you used them!
- Bake & cool. Bake the avocado brownies until the top is set but still soft in the center.
My Recipe Tips
- Use really ripe avocado. The riper it is, the smoother your batter will be. If it’s too firm, it won’t blend as well and can mess with the texture.
- I used a food processor, but a blender works too. Just make sure it’s powerful enough to get the batter really smooth — no one wants chunks of avocado in their brownies. I scrape down the sides a couple times to help it along.
- These brownies are thick and sticky (in a good way!), so lining the pan makes them way easier to remove. I like using clips to hold the edges down while I spread the batter.
- Take them out when they’re just barely set and still super soft in the center. If your toothpick comes out totally clean, they’ve gone too far — I look for a bit of batter that I can roll into a little ball between my fingers.
- Let them cool all the way. I know it’s hard, but they really do need time to set up. If you cut them too soon, they’ll fall apart — I usually pop the pan in the fridge once they’ve cooled a bit to speed things up.
- Add frosting if you like. These are rich enough on their own, but a layer of my sugar-free chocolate frosting takes them over the top. I do this sometimes when I’m serving them for a special occasion… or just want an extra treat.
Avocado Brownies
Rich, fudgy, and secretly healthy — my avocado brownies recipe gets extra moisture from avocado, with bold chocolate taste and no added sugar.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line a 8×8 in (20×20 cm) glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don't need to be oven safe.) Set aside.
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Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
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Place the avocado, eggs, and vanilla in a high-power blender or food processor. Puree until smooth. Add the melted butter/chocolate mixture and puree again.
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In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don't overmix.)
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Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
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Bake about 20-30 minutes, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 brownie, or 1/16 of the pan
- Tips: Check out my recipe tips above to help you get the smoothest batter, the fudgiest texture, and brownies that come out perfect every time.
- Store: Keep them in and airtight container in the refrigerator for 4-5 days.
- Meal Prep: Make ahead for an easy grab-and-go treat!
- Freeze: Freeze for 2-3 months—just wrap individual slices in plastic for best results.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Avocado Brownies
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166 Comments
Jessica
0In your notes you say you use cocoa powder and chocolate powder. Yet the recipe only specifies cocoa powder at 1/4 cup. So do you also do a quarter cup of chocolate powder on top of that?
Thank you excited to try it!!
Maya | Wholesome Yum
0Hi Jessica, The recipe uses sugar-free dark chocolate (just chocolate, not a powder) AND cocoa powder. Both of these are listed in the ingredients and instructions. The chocolate gets melted in with the butter (step 2), and the cocoa powder gets used later with the almond flour and sweetener (step 4). Hope this helps.