Fudgy Avocado Brownies (Gluten-Free)

We don’t like to brag, but you’re really going to love these brownies as they’re:

• So dense and fudgy
• Packed with a deep chocolate flavor 
• Easy to make
• Deceptively more nutritious than traditional brownies

Now I know what most of you are probably thinking: avocado? In brownies? No way! 

But trust me — you’d never guess that these fudgy brownies are made with avocado and without any butter, oil, or flour. 

The best part? These brownies can be made from all ingredients you likely already have on hand and are a great way to use up those extra avocados that are about to over-ripen!

However, there are two key tips to making these brownies taste like ones from a bakery: 

1. Mash the avocado completely before adding the rest of the ingredients. I used my stand mixer, but a food processor would also work really well. 
2. Let them cool COMPLETELY before eating.

I know it may sound strange, but when these brownies are hot you really can taste the avocado. So instead, let them completely cool before taking a bite. I promise that you won’t be able to tell that there’s avocado in there. 

Another important note is that these can be a bit messy to cut, especially when they’re still warm. For best results, let the brownies cool completely before slicing and use a serrated knife (like a bread knife) to cut them. 

Finally, these brownies are super rich! Cutting them into 16 pieces may sound like the portion size is too small, but with how dense they are, I found the size to be perfect.

Of course, you can absolutely cut them into bigger pieces if you prefer, just make sure to adjust the nutrition stats accordingly. 

Fudgy Avocado Brownies (Gluten-Free)

Ingredients

• ½ cup of mashed avocado, about 1 small ripe avocado
• ½ cup unsweetened cocoa powder
• 2 eggs
• 1 cup brown sugar
• ¼ cup natural almond butter
• 1 teaspoon baking powder
• 1 teaspoon espresso powder*
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ⅓ cup semi-sweet mini chocolate chips 

Instructions

1. Preheat oven to 325 F and line a 9×9 baking pan with parchment paper. 
2. Mash avocado and measure out ½ cup. 
3. Add avocado to a stand mixer or food processor and mix until completely smooth. Then add in all other ingredients except for the chocolate chips. Mix until combined.
4. Stir in most of the chocolate chips, reserving a few. 
5. Transfer batter into prepared baking sheet and sprinkle remaining chocolate chips on top. 
6. Bake for 40-45 minutes, or until the edges look set and the middle no longer jiggles. Remove from the oven and allow to cool completely. 

Nutrition 

Servings 16 |  124 Calories per Serving

2 g protein; 23 mg cholesterol; 5 g fat; 2 g saturated fat; 20 g carbohydrate; 2 g fiber; 16 g sugar

Notes: 

• Espresso powder is optional but does add a great depth of flavor. I’ve also had success using ground coffee beans. 
• To make vegan, use vegan chocolate chips. I like the brand Enjoy Life, which I’ve seen at Sprouts, Whole Foods, and on Amazon. 
• Let brownies cool completely before slicing and eating. Not only will they be easier to cut, but they’ll also taste better.