These avocado brownies are so gooey and fudgy, you won’t believe they are low carb! Made with simple ingredients, no one can tell there is avocado hidden in them!
The best avocado brownies
I’m convinced these are the BEST and EASY avocado brownie recipe you’ll ever make.
Mainly because they are super rich, fudgy, and gooey, and remind me of something you’d get at a bakery or pastry shop.
These are also simple to make, and there is minimal prep required. Compared to other brownies, these are relatively healthier and use clean ingredients.
By the way, if you are watching your carbs or follow a keto diet, you can make a few cheeky swaps that cuts the carbs significantly, with each serving having just 2 grams of carbs.
- Almond flour. You must use blanched almond flour, not almond meal. The latter will not yield an ultra gooey brownie.
- Cocoa powder. 100% unsweetened and Dutch processed cocoa powder. Be sure to sift the cocoa powder well, to ensure there are no clumps throughout.
- Salt. Just a pinch to bring out the sweetness of all the other ingredients.
- Coconut oil. Melted and refined coconut oil, so there is no coconut flavor. Butter also works.
- Avocado. Overripe and mashed avocado. Only a little will be added to give extra fudginess.
- Sugar of choice. I used allulose, but if you don’t follow any specific diet, white or brown sugar works.
- Vanilla extract. A must for any good brownie recipe!
- Eggs. Room temperature.
- Chocolate chips. Plenty of sugar free chocolate chips for mouthfuls of chocolate in every bite.
How to make avocado brownies
Making this recipe is quick and simple and follows a 2-step process. There is very little hands on time and I promise you, there are no fancy gadgets required!
Step 1- Make the brownie batter
Start by adding your dry ingredients into a bowl and mix until combined. In a separate bowl, whisk together the coconut oil, mashed avocado, sweetener, and vanilla extract until smooth. Add the eggs in, one at a time, until combined. Next, gently add the dry ingredients into the wet ingredients and mix until just combined. Use a rubber spatula to fold through the chocolate chips.
Step 2- Transfer to pan and bake them
Now, transfer the batter into a lined 8 x 8-inch baking dish and bake for 23-25 minutes, or until crisp on top. Remove the brownies from the oven and let them cool in the pan completely, before slicing and serving.
Tips to make the best recipe
- You must mash your avocado very well, to ensure there are no clumps. If preferred, you can blend or add them to a food processor.
- Do not over-mix the brownies, as they will not have the cracky tops and fudgy centers.
- The chocolate chip amount used is a suggestion- add as much as you’d like.
Dietary swaps and substitutions
- Cut the carbs. Instead of sugar, use a keto friendly sugar substitute like allulose or keto brown sugar.
- Make them vegan. Replace the eggs with one of these egg substitutes.
- Use butter. Not a fan of coconut oil? Replace it using equal parts unsalted butter (measured at room temperature).
- Add mix-ins. Add your favorite brownie additions like chopped walnuts, chocolate chunks, or even white chocolate chips.
- Use frozen avocado. Can’t find fresh avocado where you live? Use frozen avocado. These can be found in the freezer aisle of your grocery store and come in chunks. Save a few to use in an avocado smoothie.
Wondering what’s the best way to store leftovers? Here are best practices for brownie storage:
- To store: Avocado brownies should always be stored in the refrigerator, covered, for up to 2 weeks.
- To freeze: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to 6 months.
More brownie recipes to try
Frequently Asked Questions
Avocado make a fantastic butter substitute in baking. It has a similar texture and mild flavor.
Compared to traditional brownies, ones made with avocado are a healthier option. They have less saturated fat and are lower in sugar.
Using avocado to replace all the oil in a brownie recipe can yield slightly soggy results. Instead, it is best to sub out half of it and still have a little oil (or butter).
Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside. In a mixing bowl, add your avocado, coconut oil, granulated sweetener, and vanilla extract, and whisk until smooth. Add the eggs in, one at a time, and mix well. Gently add in the dry ingredients and mix until just combined. Fold through the chocolate chips.
Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm.
Remove the brownies from the oven and let them cool in the pan completely, before slicing up.
TO FREEZE: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to 6 months.
Serving: 1brownie | Calories: 125kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Sodium: 68mg | Potassium: 115mg | Fiber: 6g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg | NET CARBS: 3g