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I tried out some of the top hits on google for Avocado Brownies when I was testing out this recipe. For my own personal preferences, two of the recipes I tried were way too fluffy and cake like, and one was actually a little too fudgy. Plus, you could really taste the avocado in the fudgy one, which wasn’t working for me.

To make these fudgy, avocado brownies, you start off by melting chocolate over a double boiler. The combination of lots of melted chocolate, along with cocoa powder and chocolate chips make these brownies super chocolately, and fudgy in texture. The spoonful of instant coffee makes the chocolate flavor come out even more.

After a few different tests, I realized natural cocoa was the way to go over Dutch cocoa. The acidity of the natural cocoa really worked well with the avocado and other flavors in this recipe.

I also prefer mini chocolate chips over regular chips here. It might not make a huge difference, but the mini chips melt into the brownies a bit and just make everything better in my opinion.

Instead of using butter, it’s all about the avocado. Make sure your avocado is nice and ripe. It needs to be soft to blend in with the other ingredients, and a riper avocado is obviously much tastier as well.

Did I mention I also avoided adding refined sugar to this recipe? Coconut sugar works so well. I definitely recommend it over maple syrup, which doesn’t give enough structure to the brownies.

For a gluten free flour, I opted for almond flour. I’m sure regular all-purpose flour or perhaps oat flour may work too if you’re allergic to nuts.

I use eggs to bind all of these ingredients together, so this recipe is not vegan. I would be interested, however, to see if someone tried a flax egg as a substitute.


4oz semisweet chocolate, finely chopped
1 ripe avocado, mashed (about ½ cup)
2 large eggs
1 tsp vanilla extract
¾ cup coconut sugar*
½ cup cocoa powder (preferably natural, not Dutch processed)
¼ cup almond flour*
1 tsp instant coffee powder
½ tsp baking powder
½ tsp kosher salt (about ¼ or so of fine salt)
½ cup semisweet mini chocolate chips


Prep pan and oven

Preheat oven to 350F. Grease and line an 8×8 inch square pan with parchment, allowing paper to overhang on edges.

Melt chocolate

Fill a small pot with one inch of water and bring a simmer. Add chopped chocolate to a metal or glass bowl which is large enough to fit on the pot without falling in. Place bowl of chocolate over the pot, creating a double boiler. Stir chocolate frequently as it melts. Remove from heat, as needed, to prevent chocolate from scorching. Set aside to cool slightly.
Mix wet ingredients: In a large bowl, combine mashed avocado and eggs. Whisk until homogenous. Whisk in vanilla and sugar until smooth.

Add dry ingredients

Sift cocoa, flour, coffee, baking powder and salt over the avocado and egg mixture. Stir until well combined. Stir in chocolate chips.


Add batter to prepared pan and spread evenly. Bake in the center of the oven for approximately 20-26 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached. Make sure you’re not inserting the tester directly into a chocolate chip, or batter will look under baked.

Cool and cut

Allow to cool for 10 minutes in the pan over a wire rack. Then remove brownies from pan by lifting by overhanging parchment. Cool directly over wire rack until room temperature, or serve warm. Cut into 16 squares and enjoy!

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