Double Chocolate Fudgy Avocado Brownies

Why This Is My Favorite Avocado Brownies Recipe

• Double the chocolate. These brownies have plenty of cocoa powder in the batter, which is then loaded with chocolate chips. A little instant coffee intensifies the fudgy flavors. It’s so good!
• Gluten-free and dairy-free. I use avocado instead of butter, and almond flour instead of all-purpose, so these brownies are free from dairy AND gluten.
• Easy to make in the blender. Avoado brownies are not only delicious, but very simple to make with minimal ingredients. You add everything to the blender to make the batter.

Will My Brownies Taste Like Avocado?!

In short, nope! Most brownie recipes use either melted butter or oil in the batter to achieve the dense “fudgy” texture we all know and love. Used in place of butter, creamy, fatty avocado has a similar effect in this avocado brownies recipe, without actually tasting the avocado. The chocolate, cocoa powder, and sweetness from maple syrup do a good job of masking the mild flavor.

Key Ingredients

You’ll need the following ingredients to make these double chocolate avocado brownies. Scroll to the recipe card for the printable recipe with exact measurements for each ingredient.

• Avocado – Make sure to choose ripe avocados as you want them to be smooth and creamy, not chunky, when blended. Ripe avocados will be firm, but with a little give when gently squeezed.
• Egg – The eggs help keep the brownies moist while also acting as a leavening agent. Without the eggs, the brownies will be flat and dry.
• Cocoa Powder – I like to use the Dutch-processed cocoa powder. I find it gives the brownies a richer chocolate taste than the regular Hershey’s Cocoa Powder.
• Almond Flour – I used almond flour in this recipe, and I haven’t tested it with other flours. So, I would recommend NOT substituting the almond flour with another kind of flour.
• Maple Syrup – As a standard, I use either honey or maple syrup in all my baked goods. They’re interchangeable in this recipe, and I like that it keeps my baked items moist while still giving them that slightly sweet taste.
• Baking Powder – This leavening agent helps the brownies rise. Make sure the leavening is fresh and not past its expiration date.
• Vanilla Extract – Use the real thing or an equal amount of vanilla paste, and not imitation vanilla.
• Chocolate Chips – More chocolate is always better. I added a mix of chocolate chunks and chocolate chips to this recipe because I like the varying sizes. You could do all chocolate chips, only chunks, or even mini chocolate chips. Just add the chocolate! 🙂
• Instant Coffee – This ingredient is optional. I only used a teaspoon, and while you don’t actually taste the coffee itself, coffee brings out the flavor of chocolate and intensifies it. I use brewed coffee in my vegan chocolate cake recipe for the same reason.

How to Make Avocado Brownies

1. Get ready to bake. Preheat your oven to 350°F. Next, line an 8×8 baking dish with parchment paper and spray with cooking oil. This will help you get the brownies out of your pan without them sticking.
2. Blend the brownie batter. To a food processor, add avocado, maple syrup, cocoa powder, almond flour, vanilla extract, eggs, instant coffee, baking powder and salt. Blend until the mixture is smooth and there are no avocado chunks. Then, transfer your brownie mixture to a small bowl and fold in dark chocolate chips.
3. Fill the pan and bake. Lastly, pour the brownie batter into your prepared baking dish and smooth it out so it’s even. Bake the brownies at 350ºF for 25-30 minutes, and let them cool before you slice them.

Tips for the Best Avocado Brownies

• Blend it up. Use a food processor or blender to make these avocado brownies. This ensures that the avocados are puréed, and you won’t end up with any random chunks of avocado in your brownie. Plus, it’s way easier! (just sayin)
• Make sure your avocados are ripe. You definitely don’t want hard avocados, or when you do purée them, you’ll end up with chunks, and the taste is different. You want a nice creamy avocado.
• Use the right cocoa powder. I highly recommend using Dutch-processed cocoa powder. It’s honestly the only kind I use; it has a rich chocolate taste and isn’t as bitter. You can get it here.

How to Store

• Store airtight. You can store your avocado brownies in an airtight container on the counter at room temperature, or in the refrigerator if you live somewhere especially warm or humid. The brownies last a bit longer in the refrigerator, though I recommend taking them out ahead of serving to take the chill off.
• Freeze. If you want to freeze them, then let the brownies cool after baking. Once cooled, wrap them tightly in plastic wrap, place them in a freezer storage bag, and store them in the freezer for up to 4 months.

More Chocolate Desserts

• Edible Vegan Brownie Batter
• Vegan Chocolate Chip Cookies
• Chocolate Banana Muffins
• Mint Chocolate Crinkle Cookies
• Fudgy Peppermint Brownies