I can’t wait for you to make Chocolate Avocado Brownies! This recipe creates a decadent gluten free dessert that will wow your guests in 30 minutes. These scrumptious bites of chocolate are made healthier by the hidden ingredient that only you know.
These brownies are so good, and they’re a healthier version of these great chocolate squares. I could have eaten the whole pan. Let’s keep that between us, ok?
We are making them with coconut flour, which is gluten free, and the maple syrup adds a wonderful sweet flavor. You can put ice cream or whipped cream on them if you choose, for a delicious dessert, or you can just eat them right out of the pan.
If you aren’t familiar with cooking with avocados or coconut flour, we’ve got you covered!
🍴 Why This Recipe Works
Gluten Free – Most likely if you are looking for coconut flour, you are looking for gluten free options and this doesn’t sacrifice flavor and texture to bring you a chocolatey dessert you are going to love.
Fast and Easy – This is a super quick and easy homemade brownie recipe that you can whip up quickly and without fuss. Besides the coconut flour, the ingredients and straight forward and items that are commonly found. There is no mystery here.
Avocados – Use ripe avocados for this recipe. They should be slightly soft to the touch. The natural oils make a huge difference in the final product.
Coconut Flour – This is a great gluten free option and goes to show you that it isn’t too hard to find alternatives.
Step One: Wash the avocados and dry with paper towels. Cut them in half, remove the pit, scoop out with a spoon and add to a mixing bowl or a stand mixer. Blend with the whisk attachment until it is smooth.
Step Two: Add the eggs, Maple syrup, and sugar and mix until well blended. In a separate bowl, mix the Coconut flour, cocoa powder and baking soda.
Step Three: Combine the two bowls and mix.
Step Four: Line a 9X9, or 8X8 dish with parchment paper and pour in the batter. Sprinkle the chocolate chips on top.
Step Five: Place the brownies in a 350 degree oven for 30 minutes. Remove from the oven, and allow to cool completely before cutting.
When cool, cut into 3X3 inch squares, and serve immediately. Enjoy!
NOTE: If you’re not serving right away, store them in an airtight container in the refrigerator for up to five days.
❓ Why Use Coconut Flour
Coconut Flour is GLUTEN FREE, low in carbs and high in fiber. This is a great recipe to help out celiacs to provide a healthier dessert that is good for the body. This is a sweet option that won’t impact their strict diet.
According to Bob’s Red Mill, coconut flour is made from the center of the coconut, dried and made into a powder leading to a gluten free flour. It is lighter than almond flour which lends it to be great for baking.
❓ Why Use Avocados
Putting avocados in brownies is an excellent substitute for butter and oil. You can take out 100% of the butter, like I did, or you can leave a tablespoon or two in the batter. If you are planning on mixing the butter and avocado, it is a 1:1 ratio. So, for every tablespoon of avocado you remove, add in a tablespoon of butter.
According to California Avocado Direct, avocados are significantly lower in calories and fat, yet so much higher in nutrients than butter. If you can’t taste the difference, why choose butter over the avocado? Take a leap of faith and give it a shot. You’ll be glad you did.
🥘 Expert Tips
- Just like normal brownies, don’t overmix the batter. I know you want to get every lump out, but just let them be. It will work itself out in the oven.
- If you want the brownie to be more cake-like, add another egg to the recipe. I prefer the fudgy brownies. 💕
- Don’t overcook these. Just like most brownie recipes, you want to take them out well before the toothpick is clean. A little bit of moist crumbs on the toothpick will make sure that they remain nice and gooey. Remember, the residual heat in the pan will result in them cooking for a couple minutes after you take them out of the oven.
🍲 Meal Prep
You can partially meal prep Avocado Brownies.
- The best tip is to measure out the ingredients except for the avocados and put them in cups and cover ahead of time. I know that sounds silly, but it saves a lot of time for the day you plan on baking. It’s the little things, right?
- Get the bowl, utensils and pan out and ready to go.
If you use these couple of time saving tips, you should be able to whip these up in about 10 minutes, including cutting and preparing the avocado!
Our recipe does not adhere to the Paleo diet, but if you are looking for a paleo-friendly version, check out Cristina’s Flourless Avocado Brownies.
These Avocado Brownies are not Keto approved, but they can be adapted by substituting maple syrup for Stevia, a natural sweetener from the Stevia rebaudiana plant. It comes in liquid or powdered form. You won’t need quite as much Stevia as other sweeteners.
Avocado is the oil in this recipe which makes it a healthier brownie option.
Of course, that is perfect. Just remember to not over mix.
Not for this one unless you have swapped out coconut flour for regular flour before. Coconut flour is generally ¼ cup per 1 cup of regular flour. Remember that coconut flour is drier so you will need to try adding 2 tablespoons extra liquid for every 2 tablespoons coconut flour you substitute for regular flour.
You are looking for one that is ripe but not over ripe and mushy, just like when you pick one to make guacamole.
I could not taste the avocado in these. Almost everyone reports that they can not taste the avocado in the brownies. There are a few instances where an overly ripe avocado may result in a slightly bitter flavor. Frankly, all I taste is the super yummy fudgy chocolate goodness!
🧇 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
- 2 Avocados ripe
- 2 Eggs
- ½ cup Maple Syrup
- ½ tsp Baking Soda
- ½ cup Chocolate Chips
- ½ cup Cocoa Powder
- ⅓ cup Coconut Flour
- ½ cup Sugar
- Wash the Avocados and dry with paper towels.
- Cut them in half, remove the pit, scoop out with a spoon and add to the mixing bowl of a stand mixer.
- Blend the Avocado with the whisk attachment until its smooth.
- Add the eggs, Maple syrup, and sugar and mix until well blended. In a separate bowl, mix the Coconut four, cocoa powder, and baking soda, until blended.
- Add the flour mixture to the mixing bowl, and blend until all ingredients are well mixed. Line a 9X9, or 8X8 dish with Parchment paper, and pour the Brownie batter into the dish.
- Sprinkle the chocolate chips on top of the Brownies.
- Place the Brownie in a 350 degree oven for 30 minutes.
- Remove from the oven, and allow to cool completely before cutting the Brownies.
- When cool, cut into 3X3 inch squares, and serve immediately. Enjoy!
Hi, I just made your brownies but see you don’t list the measurement for sugar in your ingredient list. I guessed and used 1/4 cup. Haven’t tried them yet but they smell great!!!
Oh Lordy, Lordy! Thank you so much from the bottom of my heart for catching that!! I hope you enjoyed them!!! I fixed the recipe!