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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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Avocado Brownies
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Love this avocado brownie recipe? Here are a few more fudgy brownie recipes I think you’ll love just as much:
166 Comments
HEATHER PERINE
0Making avocado brownies have been on my must bake list for awhile now and I’m so glad I finally tried because OMG delish!!
Sandra
0I’ve never cooked with avocado IN the recipe before… your directions are terrific. Thanks for the extra tips about the butter substitute (I never thought of coconut)!
Natalie
0Fudgy brownies are my favorite! You can usually tell when brownies are made with healthier ingredients, but not these! My family loved them!
Sandi
0Best brownies ever!!! Everyone loved them.
Paula
0These were so gooey and decadent!!
Kylie
0I love it that avocado works so well in chocolatey things! Absolutely delicious!
Biana
0These brownies look amazingly chocolaty, and I love that you included avocado in them. Will be trying them soon.
Amy Huntley
0This is one of my favorite keto dessert recipes!
Michelle
0Such a fudgy and delicious recipe! Thanks for sharing!
Jo
0So delicious! this is my new favorite recipe for brownies, Thanks for sharing!
Lima Ekram
0My husband and I are always on the lookout for good keto dessert recipes. This was the best!
sylvia
0Hi Maya,
I love these brownies and like them very much. But could you tell me how and where to store them: fridge, freezer? And how long they keep. Thank you.
Wholesome Yum M
0Hi Sylvia, These brownies are best stored in the fridge. They will keep for up to a week.
Goldie
0It was so easy to make and so delicious. It smelled so good! I didnt have granulated sugar but I do have powdered sugar and used the same measurement. Will definitely make it again! Thanks Maya for the recipe! Wholesomeyum is my go to for keto recipes!
Maria Hollaway
0I ran out of granulated sugar but I have 2 bags of powdered sugar (haha!). Can I use powdered sugar instead if so how much should I put? thank you!
Wholesome Yum M
0Hi Maria, Yes, powdered will work. Use the same amount as listed in the recipe.
John Gallaugher
0I ran into an issue that I cannot figure out. The first batch was perfect!! This one not!! Followed the same routine but when I pulled the pan out there was an oily film sitting on top. I don’t mean just a little. A lot. I actually poured it off. Of course now the brownies are dry. Can only think that the butter didn’t get absorbed into the batter? Only baked for 15 min. I’m running out of time so I won’t rate another but will say here that your crustless quiche is amazing. It has become a staple in our home. I will rate at another time. Please keep posting recipes. You are one of the ones that allow this keto / low carb thing to become a lifestyle and not just a fad diet.
Melissa
0Hi John, I am sorry you experienced this. Most likely this is from the brownie batter being overworked. When combining dry and wet ingredients for this recipe, pulse to combine and try not to let the blender run.
Heather
0I made these for the first time and lets just say… these are SO ooey gooey and rich!! I love them! I did add an extra few tablespoons of swerve because I was afraid they wouldn’t be sweet enough and I’m happy I did. I was so scared to over bake them based on your tips/the comments so I took them out after 20min and I think next time I should leave them in for a few extra minutes because they were pretty squishy. I love my brownies/cookies almost under-baked so it doesn’t bother me but my kids weren’t a fan of the texture haha.
Definitely making these again! I love all your recipes.
Yvonne Arcement
0I made these a week or so ago and am just now getting around to saying a great big “thank you”! This is one of the best brownie recipes I’ve made, and to keep myself from eating them all at once they have been wrapped and placed in the freezer! Now they are my very special treat when I need one.
Thank you for all of the wonderful recipes.
Many Blessings to you and your family
Mary Gamble
0Hi! I just want to say thank you!!! I have always wanted to be able to eat avocados because of the health benefits. But I was never able to keep them down they would make me so sick. I was so scared to try this recipe but I did and it was an amazing awesome feeling to be able to eat avocados again and enjoy them so much without the sickness and get all the great benefits. You Rock!!
Caroline Hill
0Can coconut flour be used? I can’t get almond flour where I live.
Julie
0Did you ever make this with the coconut flour? If so, how did it turn out and how much coconut flour did you end up using? Looking forward to your reply!
Wholesome Yum M
0Hi Julie, I have not tested this recipe with coconut flour. It will probably make for dry, cakey brownies since coconut flour is so absorbent. If you still want to try it, reduce the amount of coconut flour to 1/4 cup and use a loaf pan.
Wholesome Yum M
0Hi Caroline, I have not tested this recipe with coconut flour. It will probably make for dry, cakey brownies since coconut flour is so absorbent. If you still want to try it, reduce the amount of coconut flour to 1/4 cup and use a loaf pan.
Jenny
0I’m looking forward very much to trying this, thanks for sharing. Do you have an approximate amount in grams of the avocado? Thank you
Wholesome Yum M
0Hi Jenny, I don’t have a specific gram amount for the avocado, but there’s no need to stress! The recipe is forgiving enough to accommodate if your avocado is medium/large or has a huge seed!
Jen
0I’m going to attempt making these brownies today. I’m having trouble finding Lily’s Original dark chocolate bars (my local supermarket seems to only have the Sea Salt or Almond varieties).
I do have a bag of Lilys dark chocolate chips… would these work? or should I just use unsweetened chocolate?
Thanks!
Maya | Wholesome Yum
0Hi Jen, Yes, you can use chocolate chips with the same weight.
Larry
0I don’t know what I did wrong but my brownies turned into an oily gooey mess. I cooked them for almost 35 minutes and they just wouldn’t set. They taste good just can’t even pick them up. Oh well I’ll just try again in a few weeks.
Wholesome Yum
0Hi Larry, I’m so sorry this recipe didn’t work for you! Did you make any substitutions to this recipe? I’d like to troubleshoot so we can figure out what went wrong.
Marge
0I am getting ready to make the avocado chocolate brownies for the first time, but I don’t see any mention of nuts. I am used to putting nuts in my brownies. Is that still ok on a keto diet ? If so, you would add a high fat one like macadamia, right?
Wholesome Yum L
0Hi Marge, nuts are absolutely allowed on a keto diet. Check out my keto nuts list for full list with carb counts. You may also enjoy this keto brownie recipe that contains walnuts.
Marcía
0I made these twice. The first time I forgot the vanilla and probably cooked them to long but they were still delicious! Followed directions exactly the second time and they are smoother and creamier. The hardest part is trying not to eat to much at once.
Steve
0I’m in the process of making this recipe for a third time in just over a month. It’s definitely my “Go To” for a keto friendly dessert! So GOOOODD! To appeal to everyones’ palate, I boosted the sweetener the 2 extra tablespoons you suggested. Thank you!!
Rebecca
0My daughter’s fiancee is allergic to almonds. What would you recommend substituting instead? Coconut ?
Maya | Wholesome Yum
0Hi Rebecca, No, I don’t recommend substituting coconut, sorry. You could try sesame or sunflower seed flour.
victoria
0Loved these, sorry if i missed it but how long will these last in the fridge? Thanks 🙂
Maya | Wholesome Yum
0Hi Victoria, You can just watch them, usually a few days to a week.
Laura
0Made them tonight and am really disappointed. These are NOT good at all. They weren’t moist or fudgy at all, more like a dry chocolate cake with avocado. I think they’re also not sweet enough. If you’re going to make desserts with avocado, you really need to increase the sweeteners or else it’s way too bitter.
Can’t recommend these to anyone at all. Sorry.
Maya | Wholesome Yum
0Hi Laura, If they are dry, it means you over baked them. Did you use the same sweetener on the recipe card? They were sweet enough for me, but everyone’s palate is different and you can definitely add more sweetener if you want to. Hope you’ll find a recipe you like better.
Tammie
0I have REALLY thick batter, not pourable at all. I measured everything prior to making and it is THICK! What would be the solution? More butter, more egg? I usually have no issues with your recipes.
Maya | Wholesome Yum
0Hi Tammie, That’s normal for this recipe. It says to spread the batter, not pour it.
Claudia
0Hello
I tried the Avocado brownies recipe and they will take some getting used to. They are not as rich, decadent fudgy and gooey as traditional brownies 🙂
I was wondering if you could tell me the shelf life of this recipe, being that it contains avocado.
I also have a question about Coconut palm sugar (specifically big tree farms brand). I am not sure why this one is not considered as a good sweetener alternative in any keto recipes and books and hoped that you could clarify this. This sugar contains 4-5 carbs, and similar to Swerve, 4 gr of those carbs are sugar, with the distinction that swerve is an alternative sweetener vs. coconut palms is just sugar. I am assuming that the major difference is the spike in blood sugar levels, but is the spike that significant? Sugar amount is still quite low in overall grams. I have tried sweetleaf stevia packets and thought the packaging markets it “no aftertaste” and “best stevia in the world”, I can taste an aftertaste and it is terrible. The Swerve is ok, but it comes in such a small bag, and no matter how much I whip it in butter when making baked goods, it doesn’t dissolve. You can still feel the crystals. Which is why I want to use coconut sugar instead. I appreciate your take on coconut sugar.
Maya | Wholesome Yum
0Hi Claudia, If you are just looking for keto brownies but not necessarily avocado brownies, you can try this keto brownies recipe.
Regarding your question about sweeteners, this recipe uses Besti for the best fudgy texture. The carbs in Besti are not metabolized, so the net carb count is zero. Conversely, coconut palm sugar has the same amount of sugar (and net carbs, because all the carbs in there are sugar) as white table sugar. So yes, the blood sugar spike is significant – the same as any other sugar. While coconut sugar still is better than white table sugar, it is not suitable for a keto diet and will spike blood sugar usually just as much as white table sugar. If you are having trouble with erythritol or Swerve, try Besti – it dissolves just like sugar.
Pat
0The chocolate is sweetened, the chocolate is sweetened! It’s sweetened with stevia. Please fix your recipe!
Maya | Wholesome Yum
0Hi Pat, Yes, the chocolate is naturally sweetened, but it’s still sugar free.
Carla Sanders
0First attempt at making these and they were mostly a success but I think I may have done something wrong because they are still a little too wet. I didn’t realize I was using an 8 x 8 pan until AFTER they were in the oven for 10 minutes. If the end product still has a little too much moisture would I ruin the batch if I put them back in the oven for a couple more minutes?
Also I am relatively new to alternative sweeteners and this is the first time I have baked with Swerve. There is something to the after taste that is slightly off putting. Is there a different sweetener such as Stevia or coconut sugar that can be used?
Also, they tasted exactly like fudge brownies!
Maya | Wholesome Yum
0Hi Carla, Yes, a smaller pan would mean that the brownies are thicker, so the baking time would need to be longer. It’s fine to put them back in the oven, though. If you cut them already, try to put them tightly together to avoid drying them out too much.
I have a sweetener guide here that can help familiarize yourself with sugar-free sweeteners. I like either pure erythritol or monk fruit/erythritol blends best. I do like Swerve as well, but some can detect the taste you mentioned which is due to the oligosaccharides in there. Coconut sugar will work fine in the recipe, but will not be low carb or sugar-free.
Nancy
0I made these for the first time today. My first attempt at a healthy, chocolate dessert. I can’t remember the last time I made brownies that didn’t come out if a box, so I was a bit nervous trying these. Well, fear not! These are delicious!!! They got the entire family approval, even those who love sugary, fudge brownies. Thank you for creating this delicious recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Nancy! Thanks for stopping by!
Tash
0First attempt at making keto brownies – one of my old favourite foods!
I followed the recipe in ingredients exactly (or so I though!) – I don’t have a food processor or blender but I managed to get it all homogenous using a stick blender and a whisk.
Now to my mistakes: I realised halfway through cooking that I only had 100 gm of the Lilly’s left so I used what I thought was dark Callebaut chunks chopped up for the remaining 70g, only to realise it was actually cocoa mass (100% cocoa solids) after it was in the oven.
So this is one incredibly dark brownie! Luckily my taste buds don’t normally enjoy the sweetness of recipes from the USA (I normally reduce sugars by 1/4) so it still tastes sweet to me.
Maya | Wholesome Yum
0Thank you for sharing, Tash! I’m glad they still worked out for you.
Sharon
0My didn’t turn out so well. I didn’t over cook them but they are a bit dry. Also used Stevia and bakers chocolate and they are a bit bitter. Clearly I should have added extra Stevia. It isn’t granulated (more like a powder) so I wonder if that was the problem. Also had liquid on top when done baking (butter) and it did absorb once cooled but still greasy to touch. I was so looking forward to these.
Maya | Wholesome Yum
0Hi Sharon, Sorry what you tried didn’t work; it’s quite different from the recipe as written. This calls for stevia-sweetened sugar-free chocolate, and not unsweetened baker’s chocolate. That would definitely make them bitter and not sweet enough. You didn’t say what kind of stevia you used, but if it was powder it’s likely very concentrated and would change the batter consistency from the original recipe too. I hope you’ll get the chance to try the original recipe.
Sharon
0Will Stevia work with this recipe?
Maya | Wholesome Yum
0Hi Sharon, I wouldn’t recommend pure/concentrated stevia as it would change the consistency of the batter, and don’t recommend stevia blends either because they use erythritol as a filler, which can make gritty brownies. The sweeteners I recommend are in the post above.
Karen
0This recipe is really yummy and very fudgey as described –HOWEVER– the first time I made it, I used Hershey’s sugar free chocolate chips in it, which contain maltitol. BIG mistake! Let’s just say my stomach didn’t agree with this sweetener. So, I decided to remake this recipe using unsweetened baking chocolate but I had to use quite a bit of extra erythritol to sweeten it, and even though it was powdered, it added quite a bit of bulk to my batter. Also, both times I made this, I ended up having to bake it for about 35 mins, not 20.
Maya | Wholesome Yum
0Hi Karen, I’m glad you like them! I definitely don’t recommend chocolate chips with maltitol. I use this sugar-free dark chocolate – it’s stevia sweetened but unlike most stevia products don’t have an aftertaste.
Ashley
0I only have 1 thing to say about these. THEY ARE FREAKING AMAZING! My husband and I loved them so much! We had a couple last night after they came out of the oven and had to stop ourselves from just eating the whole darn thing! These are BY FAR the best brownies that I have ever made. I’m actually thinking of things that I could add to them already! Like, banana, or nuts! talking about them is just making my mouth water! They are so soft and moist! Ah! I could just go on and on about them! Especially since the night before, I tried to make a lava cake and it did NOT turn out haha I was feeling a bit skeptical that I would find a good dessert. So, thank you!
Maya | Wholesome Yum
0I am so happy you and your husband liked them, Ashley! Thank you!
Sally
0My favorite brownie! I’ve made it 3 times and a different one 1 time but, I’m back! Moist and easy
Maya | Wholesome Yum
0I love to hear that, Sally! Have a great day!
Kara
0I turn 50 this year and I think these are the best brownies I have ever eaten, EVER!!
They are fudgy, moist and chocolatey! My oven must run a little low, it took over 30 minutes, but they were worth the wait. Avocado in brownies seems weird, but try these and you will never make anything else.
Maya | Wholesome Yum
0Thank you so much, Kara! That means a lot and I’m so glad you enjoyed the brownies.
Misty
0Could you swap the chocolate for more cocoa powder and butter?
Maya | Wholesome Yum
0Hi Misty, Possibly, but I haven’t tried it so can’t say for sure. There are a few things that might cause issues. Chocolate has cocoa butter, not regular butter, and their characteristics are a little different. Cocoa powder is also much more intense, which I mention in the post above, so the brownies might turn out too bitter. And without the sweetness of the sugar-free chocolate, you’d need more sweetener, which would change the wet/dry ratio of the batter. If you try it anyway let me know how it goes!
Misty
0Thanks! The reason I asked this is because I thought I could save a step this way – if cacao paste is made of solids and fat (which when separated become raw cacao powder and cacao butter) then why melt cacao paste (100% chocolate) if I have the powder and fat in my pantry XD That was my reasoning, lol.
But now that you’ve explained to me that butter and cacao butter behave differently I see the logic. I’ve actually made my own chocolate by mixing cacao powder + some fat (coconut oil, grass-fed butter or cacao butter), and I’ve noticed that the resulting texture is different with each kind of fat. Different cacao powders don’t get me the same results either.
If I try this with cacao powder and added fat instead of 100% raw chocolate I’ll let you know how it turns out 😉 I’ll make sure to use cacao butter instead of regular butter for that.
Maya | Wholesome Yum
0Yes, please come back and let me know, Misty!
Athena bongard
0Super Yum! Super easy!
Maya | Wholesome Yum
0I am so happy you liked them, Athena!
Thomas
0I just made these and I have a layer of liquid on top. What would cause this?
Maya | Wholesome Yum
0Hi Thomas, Sorry that happened. I’ve never experienced that and it’s hard to say what happened without being in the kitchen with you. It’s possible that the batter wasn’t fully mixed? I assume the liquid would be butter. It will probably absorb back into the brownies as they cool and should be fine.
Ly
0These are delicious. Do you think I can use them as a base for a cheesecake? Cook them for half the time and then bake cheesecake as usual?
Maya | Wholesome Yum
0Hi Ly, That sounds delicious! I haven’t tried it but think you can. Let me know how it goes if you make that!
Eileen
0Can you freeze these?
Maya | Wholesome Yum
0Hi Eileen, Yes, you can!
Annie
0My son has a nut allergy, do you know if the almond flour could be substituted for coconut flour? Looks like a great recipe we would all enjoy. Thanks!
Maya | Wholesome Yum
0Hi Annie, No, coconut flour will not work. But, you can use ground sunflower seeds instead of the almond flour.
Candice
0Can you use Swerve confectioners instead of the granulated?
Maya | Wholesome Yum
0Hi Candice, Yes, you can.
Candice McClellan
0They didn’t come out good at all, I don’t know what happened. That was the only thing different though. They never hardened. We ate it in a bowl with whip cream. It was more like thick pudding. My husband liked it but I didn’t think it was sweet enough. No one in my city has granulated swerve! Thanks for replying.
Maya | Wholesome Yum
0Hi Candice, I’m so sorry the modified version didn’t work! Most likely they needed to bake for longer? Otherwise, I guess the Swerve Confectioner’s must have been the difference. I should not have assumed that it would work the same way – will know for next time. I hope you’ll get the chance to try them with a granulated sweetener sometime, or try baking for longer.
Rada
0Swerve has oligosaccharides (fiber) added to the erythritol. That might make a difference.
Sam
0These brownies are seriously the best dessert I’ve had in the over a year I’ve been following the keto WOE. They are so fudgy and delicious! I made them with unsweetened chocolate without altering the sweetener in the recipe because I find most dessert recipes way too sweet. They are simply divine!
Maya | Wholesome Yum
0Thank you so much, Sam!
Dr. Sunayana
0Can I achieve the fudge consistency without avocados?
Maya | Wholesome Yum
0Hi there, Avocados are a main component in this recipe. You can use the search function for my other brownie recipes if you don’t want to use it. But, you can’t taste it in this recipe.
Mike
0Hey, Maya!
I just tried my hand at making these, and although my food processor is a bit smaller than I’d like, I made it work and the brownies came out great! Absolutely fantastic recipe! I did leave my brownies in for an extra 10 minutes, trying to achieve that not wet but very soft texture and it worked well for me(I usually have to bake things a bit longer in my oven).
I also tried your almond bread and it too is great! Your website and recipes are a Godsend, I intend on trying many more of your dishes! Thanks for all your hard work!!
Maya | Wholesome Yum
0Thank you, Mike! So glad you like my recipes! 🙂
Lexus
0Wow, my cocoa nibs would NOT melt! Hoping it doesn’t ruin my brownies!
Maya | Wholesome Yum
0Hi Lexus, This recipe doesn’t use cocoa nibs. Are you thinking of a different one?
Lexus
0My, my. I made the horrendous mistake of thinking chocolate and cocoa nibs were the same thing!
Yikes, I might need to try this recipe again WITHOUT any extras.
Maya | Wholesome Yum
0Sorry that happened, hope you like it better next time!