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My 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.
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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
By
Rich, fudgy, and secretly healthy — my avocado brownies recipe gets extra moisture from avocado, with bold chocolate taste and no added sugar.
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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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167 Comments
Linda Smith
0These brownies are delicious… I’ve never used avocado in a dessert before so was a little skeptical, but they’re so good!
Char
0Hi there, I use Earths own soy free vegan butter that has some salt in it. Is that ok?
Wholesome Yum D
0Hi Char, Yes, that is ok.
Char
0Thank you!
Veronique
0I made this today and they are WOW. I used coconut oil instead of butter, 2 small avocados instead of a medium one and xylitol instead of monk fruit/allulose blend, I baked them 45 min and they turned out perfect.
Cheryl
0I hate this website. There are so many ads that it takes forever to get to the recipe and you can only view a very small portion of the screen, again because of all the ads. And don’t get me started on the pop-ups! I’m sure there is good content here, just too much trouble trying to read.
Michelle Ehlers
0I signed up for the plus version and recommend it! These recipes are better than any of the others I’ve tried online.
Wholesome Yum D
0Hi Cheryl, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Vicki
0I use Now brand stevia extract. How would the substitution ratio be for that? Really want to try it. Looks wonderful.
Wholesome Yum D
0Hi Vicki, If your sweetener is a liquid I would not recommend using that in this recipe.
Michele
0Who knew?! So YUM!! I also make your marshmallows. I add one to the top of a brownie and nuke it for like 4 seconds just so the marshmallow starts to melt but not separate ?
Sury
0Hi. Is the sweetener used in this recipe kosher? I would like to know which kosher sweetener would be the best substitute in you sweet recipes like desserts and baked goods. Thank you.
Maya | Wholesome Yum
0Hi Suri, Yes, Besti sweetener is kosher. We are working on the certification process, but have verified that it does qualify.
Marilyn van Gastel
0I made these a couple of days ago and they are amazing ?. They have a great consistency, look and taste unbelievable. Recipes like yours make it possible to transform my diet and lifestyle. Thank you so much for all your hard work in bringing these delicious recipes to us ??❤️
Kay C Oxford
0In the recipe it says a glass pan, but in your video it says a metal one….???
Wholesome Yum D
0Hi Kay, Either is fine as long as you line it. I used to make it in glass but now prefer metal for the reasons described in the video. Both will work, just keep in mind the cook time will vary a bit depending on the kind you use.
Katie Bartnett
0Can you make these with coconut flour instead of Almond flour? Almond allergy here.
Wholesome Yum D
0Hi Katie, No, coconut flour and almond flour are not interchangeable. Try this coconut flour brownie recipe.
Dee
0These are amazing! I was worried about eating the whole plate of brownies myself. Not even a worry now cause my kids are “helping” me eat them. Nonketo people will not know these are keto! I followed the recipe as is no changes.
Debi
0These are hands down the BEST chocolate keto dessert I’ve ever made and I’ve made soooooo many! They are rich and so freaking gooey! My daughter came home from school and I gave her a bite and her eyes grew huge with delight and amazement. She could not believe that they were sugar free and made with avocado. They are so rich that just a little satisfies your craving. These are a must try!
Wendy McKenzie
0I didn’t have the choc chips to melt so I put in an extra 1/4 cup of cocoa and these came out so rich and moist. I’ve tried many brownie recipes that are pretty good but this is the best by far. Then, I thought I’d try to see if I could make this a peanut butter brownie. I replaced all cocoa with 1/2 cup of peanut butter (low sugar Jiff Natural creamy) and only had cashew flour and it turned out so good!! Almost like peanut butter fudge it reminded me of. Next one I’ll try the no sugar natural peanut butter (my stores have been out of it) and I’m sure that will be just as good, probably more dense. I can’t believe how much an avocado makes so much difference in a recipe and easily gets masked by other flavors. Thank you for the recipe!!
Sue Kemp
0These are so good!!
I’m new here but so far all of your recipes I’ve tried are just as good.
Thank You for helping beginners get started on this keto life style.
ANNE
0It’s almost too decadent!
Sharon
0These were rich, moist and yummy! Thank you for a great recipe!
Tanya
0So thankful I found Wholesome Yum! I’ve made these brownies and they’re terrific! Very moist, super chocolatey tasting and you can’t tell they contain avocados. Definitely a 5/5!
Cora
0By far the best keto dessert I have ever made! I used 3/4 cup of a monkfruit/eryithrol blend I had on hand and the sweetness level was perfect!
Sharon Oleinik
0I love seeing Keto and Low Carb options for delicious meals, appetizers and desserts! These brownies look scrumptious! Unfortunately, I am horribly allergic to almonds, so no almond flour for me… Is there another, similar, nut flour that can be used to give similar results?
Wholesome Yum M
0Hi Sharon, You may be interested in trying this recipe for Paleo Low Carb Brownies. It doesn’t contain almond flour. The almond butter in the recipe can be substituted with peanut butter or sunflower seed butter. Enjoy!
Bren
0This recipe was amazing! I love how intense the chocolate flavor is. And it is very easy to make! Maya, you did it again!
sylvie
0So delicious, I actually made the squares smaller ( I ended up with 32 squares). I feel they are the perfect size when I want something sweet. Thank you!
Loreto and Nicoletta Nardelli
0Oh yes, avocado creates the fudgiest, richest texture! These brownies are scrumptious, and made with great ingredients!