This post may contain affiliate links.
These simple fudgy Avocado Brownies will take what you ever knew about brownies and blow your mind. You won’t believe there’s avocado in them! Gluten free and full of big chocolate chunks for a delicious treat!
This recipe was originally posted April 2015. The post and recipe were updated April 2020 with new copy, photos and an even more delicious brownie!
Avocado Brownies with all the Chocolate Chunks
You may be wondering WHY. I get it.
Why would anyone want to make a brownie with an avocado? Well, years ago, I wanted to make brownies with avocado because I thought they were soooo healthy–but did they taste great? Ehhh, not really.
But when I came across this old avocado brownie recipe and I happened to have a bunch of very ripe avocados around, I decided it was time to whip up a batch of avocado and chocolate goodness that people would want again and again.
I have a toddler who ate everything under the sun until about 6 months ago. But these days, I find myself sneaking foods into what he is eating to get a few extra nutrients in. Perhaps these avocado brownies will be the way I get him to eat avocados again!
Why I love these brownies:
- They are made in the food processor. There really is no stirring really. You pop everything in the food processor, blend and then bake. So its a super easy recipe.
- These brownies are fudgy and delicious. I recently made tweaks to make them amazing and not some chalky
- Start to finish in less than 45 minutes–not a lot of brownies can say that! I like things a bit quicker sometimes.
- All the chunks. I love brownies super soft some days and others I like them chunky. These I love the chunks!
What you need to make these avocado brownies:
- Make sure the avocados are very soft and ripe. The brownies won’t be successful if the avocados are not rich and creamy. Not sure how to tell? Check this out.
- I did not realize the brown sugar was not in this photo until it was too late. So the image below that says maple and then brown sugar below it is listing two separate sweeteners.
- To make these dairy free, oil will work in place of the butter.
- I use dark chocolate chunks but chocolate chips will work just fine in these brownies!
Gathering up the ingredients will honestly take more effort than making the brownies. I love a recipe that allows you to pop everything in, press a button and it’s done.
Can’t beat it!
How to make this recipe:
- Combine the avocado, butter, eggs, maple, brown sugar and vanilla in the food processor. Process until smooth and creamy, scraping down the sides as needed. It is ok if there are a few bumps here and there because it should be smooth by the end. You just don’t want green blobs in your actual brownies. (steps 1 and 2)
- Add in almond flour, sea salt, baking powder and cocoa powder and process once again until smooth. You may have to scrape down the sides here as well since the cocoa powder typically likes to fly up in the beginning. (steps 3 and 4)
- Add the chocolate chunks (or chips) into the food processor and pulse several times to break down slightly. I prefer doing this versus folding them in. It disperses the chips all the more and gets them into just about every bite! (steps 5 and 6)
- Place a piece of parchment paper into an 8×8 baking pan and spray lightly with oil. Pour the brownie batter into the baking pan and spread evenly. Add a sprinkle of extra chocolate chunks if desired. (steps 7 and 8)
- Bake for about 25 minutes–or until a toothpick comes out clean. Allow to cool and enjoy!
Notes:
- I love my avocado brownies, or any brownies for that matter, nice and fudgy. Making sure you do not over bake the brownies is key to fudgy brownies.
- I store these in the fridge and then typically warm them up slightly before serving, but I also think they are really good chilled! Enjoy them any way you like!
- The brownies come out a much darker brown from the oven than the batter looks originally, so don’t worry if that is the case for you!
Try these other sweet treats:
- Dulce De Leche Cheesecake Brownies
- Gluten Free Blondies
- S’mores Brownie Skillet
- Double Chocolate White Bean Brownies
- Nutella Crumble Bars
- Small Batch Chocolate Chip Cookies
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Chocolate Chunk Avocado Brownies
Ingredients
- 2 ripe avocados (medium size)
- ¼ c butter, melted
- ⅓ cup almond flour
- 2 eggs
- ⅓ cup maple syrup
- ⅓ c brown sugar
- ½ c cocoa powder plus 1 Tablespoon
- 1 tsp vanilla extract
- ½ tsp. sea salt
- ¾ c chocolate chunks or chips
- 1 – 2 tsp espresso powder (optional)
- 1 tsp baking powder
Instructions
- Preheat oven to 350° F.
- In a food processor, process avocados, eggs, vanilla, butter, maple, and brown sugar. Process until smooth, scraping down the sides as needed.
- Add the almond flour, baking powder, cocoa powder and sea salt and process until smooth. If you are adding espresso powder, add it now as well. Add in the chocolate chunks and pulse several times to break down slightly and disperse.
- Line an 8×8 inch baking pan with parchment paper and spray it lightly with oil.Pour mixture into pan and spread evenly. Add extra chocolate chips if desired.
- Bake for about 25-30 minutes or until you can put a toothpick in the middle with no residue.
- Let cool completely or eat while still warm! Store in the refrigerator for 3-5 days.
Notes
- I love my avocado brownies, or any brownies for that matter, nice and fudgy. Making sure you do not over bake the brownies is key to fudgy brownies.
- I store these in the fridge and then typically warm them up slightly before serving, but I also think they are really good chilled! Enjoy them any way you like!
- The brownies come out a much darker brown from the oven than the batter looks originally, so don’t worry if that is the case for you!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Trying them right now 🙂 I’m not seeing a quantity for the baking powder in the ingredient list. How much do I use? Thx!
Hi! So random. It’s 1 tsp. Not sure how it got deleted!
When do you add the expression powder, with the cocoa powder? The recipe doesn’t specify. Thanks
You’re right—I didn’t add that. It goes in with the cocoa powder if you are using it!
I’m allergic to almonds. What could I replace the almond meal with and still keep these remotely healthy? Oat four? Coconut flour?
Hi Carla! Oat Flour or whole wheat could probably work!
Could you use chia seeds in place of flax seed egg or phsyill?
I think that should work just fine!
Almond flour and almond meal are the same thing. For some reason both names can be used. All purpose flour would work but I’m not sure of the ratio compared to the almond flour. I’ll see if I can figure that out!
Can I use regular ap flour or almond flour instead of almond meal