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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
Betsy
1These brownies were easy to make and delicious to eat!! They tasted more like fudge, though that might be because I kept them refrigerated. Next time, I might add some chopped walnuts to the recipe. Definitely will make these again!!
Susan
0AMAZING. Made this once as is and also with my tweaks. LOVED both but personally loved my small tweaks.
The only thing that bugs me about this recipe is to understand how much 1 medium avocado is. Even converting to metric, it doesn’t specify.
My Tweaks:
– Swapped almond flour for same amount of Keto Wheat Flour (King Arthur Baking). It’s just a smoother, fudgier texture.
– Added a thin layer of keto “Nutella” (by Nutilight) kinda like icing
Josef March
0Please leave a recipe with ounces or grams.
This is the second time I’m messing up 🤩😎
Maya | Wholesome Yum
0Hi Josef, Sorry to hear you had trouble. I always have weight measurements available for my recipes – just flip the switch to Metric on the recipe card above. I’m also happy to help troubleshoot if you can describe what went wrong.
Flo Spratt
0This is my “Go To” recipe for special guests! It freezes very well, so my husband and I can finish off the leftovers slowly.
Maya | Wholesome Yum
0I’m so glad you and your family like these brownies, Flo! Thank you.
Adele
0Another amazing recipe! Deeelicious! Thank you. Made it as written came out perfectly!!
Bec Parker
0These are always a winner! Going to a dinner with a lovely keto friend of mine who is craving something sweet afterwards… how could I not make these? Always amazing ❤️
Linda Salyer
0Hi Maya! I really appreciate your keto recipes. I made the avocado fudgey brownies today and I think I made a mistake. I used your Besti monkfruit allulose blend but I realized afterwards that mine is powdered ??♀️. Would they have come out differently if I had used the granulated sweetener?
Maya | Wholesome Yum
0Hi Linda, Yes, the texture is somewhat different with powdered than with granulated.
Patti L Philippus
0I am wondering if you have to refrigerate these to store them. Do they keep well at room temp, or or do they need to be chilled to last longer?
Wholesome Yum D
0Hi Patti, Store at room temperature in an airtight container for 2-4 days.
Sandy Nichol
0Very lovely! Thank you so much!
Aleah
0What can I substitute for the avocado
Maya | Wholesome Yum
0Hi Aleah, They are avocado brownies, so they don’t have a substitute in this recipe. If you don’t want to use avocado, make my regular keto brownies instead.
Heather Barber
0I have to substitute coconut flour for almond flour, so I used 2 tablespoons coconut flour. They turned out beautiful! I added sugar free keto chocolate frosting. Very lush and rich?
April
0I have a question. We have in our stores in TX small and Jumbo/LG sizes of avocado. What is the approximate weight of a medium avocado? Google says the flesh of a medium avocado weights 145 g. Could you add it to the recipe in parenthesis? Looks like a simple recipe. Can’t wait to try them.
Wholesome Yum D
0Hi April, The weight of a medium avocado should be 10-12 oz.
Patti
0This one’s a keeper! New to keto community and food ingredients. Thankfully simple. As the only person on earth without a food processor, I tried it in my Nutribullet and it’s just too thick, you lose too much product in the blades and bottom of the blender. Next time I will try with hand mixer. But the taste is pure chocolate, creamy and fudgy as promised. Love these!
Mary Gibson
0Oh yes! I made these and I will now make them again and again. I doubled the recipe and because I don’t like avocados I only put in one instead of two but oh my! – they are absolutely delicious!! There was no avocado taste whatsoever. Try them – if you like chocolate you will love them.
Connie
0I made these brownies today and they were amazing!!! They were a big hit with everyone!!! Next time I may add nuts!
VIRGINIA
0This sounds so good, I love to make it. But I am allergic to almonds. Is it possible to use Coconut flour?
Wholesome Yum D
0Hi Virginia, I suggest using my coconut flour brownie recipe.
Lori
0I made this recipe. The brownies were fantastic! Thank you!
James
0Amazing. Haven’t baked for so many years. Easy to follow and it tastes delicious. Thank you.
Mini
0Can I bake the avocado brownies at 275 or 300?
I’ve made several of your recipes. They always turned out great for me. Thank you for sharing your creations with the world.. You’re truly talented!
Wholesome Yum D
0Hi Mini, This recipe is baked at 325 degrees F.
Jill
0Can I use another flour I can’t use almonds due to allergy? Thank.
Wholesome Yum D
0Hi Jill, Macadamia nut or sunflower flour are alternatives for almond flour.