These fudgy avocado brownies are actually good for you. So easy to make, they're gluten free, and guilt-free!
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Ever since I made black bean brownies that actually taste good, I've been terribly curious about the possibility of avocado brownies about which I could say the same. Good news! I've hit avocado paydirt.
Whether you love avocados, or just love brownies and think avocados taste terrible, these are a must-try. They taste nothing like avocados (thank you, cocoa powder!), but boast all the health benefits of them.
As it turns out, baking with avocados in place of butter cut back on saturated fat—and adds 20 vitamins, minerals and nutrients (source). Look, it's not like I'm advocating ditching butter altogether. I love the stuff.
But if we can save ourselves some bad stuff, pick up some good stuff, and have our brownies still taste heavenly, then why not give it a shot?
When I was developing this recipe, I began with my recipe for flourless brownies. Naturally, then, I tried making them flourless at first.
I ended up with something that looked like a brownie from overhead, but from the side resembled, well, Jello. You simply need some flour (just 1/4 cup!) in these avo brownies. You can certainly use refined granulated sugar in place of lower-glycemic, nutrient-containing coconut palm sugar. But since I was removing saturated fat, I didn't want to use refined sugar.
The resulting brownies are truly fudgy, delightfully rich but not at all heavy. I don't provide nutritional facts for my recipes, but if you were to plug these into an online nutrition calculator and compare them to a traditional sort of gf brownie, I think you'd be pleased.
I love avocados, but my oldest child does not. I'm happy to report that she gave these avocado brownies an enthusiastic thumbs up, with no trace of avo taste. Baking with chocolate has its benefits!
Oh, and if you're interested in the drizzle on top of the brownies, it's just about a tablespoon of mashed avocado, plus a bit of milk, mixed with confectioners' sugar. Definitely not healthy!
Avocado Brownies
Equipment
- Blender
Ingredients
- 1 (7 ounces) large ripe avocado pitted and peeled
- 3 tablespoons (42 g) virgin coconut oil melted
- 1 cup (160 g) coconut palm sugar (or 3/4 cup (150 g) granulated sugar)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ⅜ cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (35 g) gum-free gluten free flour (or an equal amount sweet white rice flour)
Instructions
- Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
- In a blender or food processor, place the avocado flesh, coconut oil and sugar, and blend or process until smooth
- In a large bowl, place the eggs, vanilla, and avocado mixture, and whisk to combine well.
- Add the cocoa powder, baking soda, salt and flour, mixing to combine after each addition. The mixture will be thick, soft and shiny.
- Scrape the batter into the prepared pan and, using a wet spatula, spread into an even layer.
- Tap the bottom of the pan on the counter firmly to break any large air bubbles.
- Place the pan in the center of the preheated oven and bake until set in the center and a toothpick inserted comes out with a few moist crumbs attached, about 20 minutes. Do not overbake.
- Remove from the oven and allow to cool completely in the pan.
- After 10 minutes at room temperature, the pan can be placed in the refrigerator to chill, which will make slicing a bit easier.
- Remove from the pan by holding onto the parchment paper and placing on a flat surface.
- With a sharp knife or pizza wheel, slice into 9 equal squares and serve chilled or at room temperature.
Notes
Nutrition
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Holly Walker says
I made these for my gluten free, dairy free daughter and she absolutely LOVED them! They were also pretty good (glycemic index wise) for my Type 1 diabetic son. One bit of advice, I stored them on my counter top and should have kept them in the fridge or freezer because the last of the pan grew mold on them (3 days later) and my daughter was devastated we had to throw them away!
Nancy says
Hi Nicole, can you or anyone help? I am trying to avoid gluten free flours right now, and although I have to be gluten free, may I possibly use coconut or almond flour for this recipe? Thanks so much for all your wonderful recipes. I love them all. Could you come out with more coconut or almond flour goodies? I loved your recipes for the paleo friendly goodies. I made the brownies and oh my, my….so good. Thanks!
Holly Walker says
I would try it with almond flour or maybe 1/2 of each. Coconut flour absorbs so much moisture on its own that you might lose some of the fudginess if you use exclusively coconut flour. It only takes a very small amount of flour and since they’re very fudgy, if your almond flour is a very finely ground flour (to avoid any grittiness), I don’t think you’d notice much difference. Nicole lists sweet rice flour as a substitute, are you able to tolerate that?
Beth says
What is the lovely icing you used on top? Looks yummy!
Denette says
She has it in the narrative under the last picture. “Oh, and if you’re interested in the drizzle on top of the brownies, it’s
just about a tablespoon of mashed avocado, plus a bit of milk, mixed
with confectioners’ sugar. Definitely not healthy!”
Mare Masterson says
I know this is going to taste great (1) because it is your recipe, and (2) because I have done a chocolate mousse with avocado and that was awesome!
Elisa | blissfulE says
These look delicious and (drumroll)… I can actually eat ALL the ingredients AND find them locally (Australia)!!!!! Cannot wait to try!!!! Thank you SO much for all you do. Xx
Nicole Hunn says
That’s pretty exciting indeed, Elisa! These really are so good. They’re going to be a regular in my house from today forward.
KayMac says
So I’m allergic to coconut (and all nuts – and eggs – and almost all beans – and gluten – you get the picture). With the latest craze of adding coconut into anything and everything I’m finding myself a bit stuck. I usually have a substitute but is there a reasonable option for substituting coconut oil, coconut sugar, etc?
Victoria Donaldson says
I’ve successfully replaced coconut oil with vegetable shortening or neutral oil in the past. And with coconut sugar just sub with regular Brown sugar aso noted in the recipe. Hope it turns out well. ?
KayMac says
Sweet – thanks for the assist! How about coconut milk – any good advice there?
Mare Masterson says
Google substitutions for coconut milk. It will depend what you are using it in.
Edith D Thurman says
I’d say heavy whipping cream!
Nicole Hunn says
Thanks for jumping in, Victoria!! You’re the best. :)