Avocado Brownies

A healthy and delicious recipe for avocado brownies! Replace oil or butter with heart-healthy avocados for a delicious and nutritious dessert. These rich and chocolatey brownies are actually good for you!

The baking kick continues!! I’ve always loved baking. It all began with my easy bake oven as a kid. I played with that thing all.the.time. I’ve always told people that if I didn’t do this for a living, I’d own a bakery. The problem is that I am NOT an early riser so there’s no way that would work out. C jokes that he fell in love with me when he discovered I could bake. I would surprise him in Montreal with the most decadent desserts. In some ways I must have fooled him cause clearly the decadent desserts took a sharp turn into the healthy baking domain 😉

Some of you may remember back in 2013 when I took an intensive baking course. I learned how to make everything from cakes, to bread to cookies from scratch. To be fair, I’ve yet to tackle eclairs since we learned how to make them, but it did give me the foundation to experiment with baking in the kitchen. I always encourage people to get a little crazy with cooking – change up spices, add veggies, swap proteins – but unfortunately the same can’t be said for baking. Even the tiniest adjustment can change the whole thing. To be honest, that’s probably why I like it. It’s like a science experiment you get to master (or fail epically!).

These avocado brownies are not exception. First off, swapping avocado for more traditional fats like butter or oil is definitely a risk, but one that is so clever if you can master it! On top of that, when I first developed these avocado brownies I wanted a healthier version so I swapped flour for coconut flour making these brownies totally paleo. Not to mention using maple syrup for sweetener – honestly these brownies are delish!

Learn how to make Avocado Brownies Step-by-Step

Are these avocado brownies healthy?

Love it or hate it, these avocado brownies are healthy! Will these taste like Betty Crocker boxed brownies? Hell.to.the.no. But they will taste totally delicious! Better yet they’re made with super healthy swaps like:

• Avocado for butter
• Coconut flour for regular all-purpose flour
• Applesauce for fudgier texture (you can also replace with 1 large banana if you don’t have any)

Tips for Making Avocado Brownies

• Make sure your avocados are ripe – but not TOO ripe. They should be green and creamy inside
• Coconut flour is essential to keep these brownies paleo – do NOT replace with another flour unless you know how to adapt flours
• SIFT YOUR FLOUR! I’m a #lazybaker so I often skip this step but if you watch the video above you’ll see that these avocado brownies come out clumpy if you forget to sift your flour. Still delicious but the texture is off.
• Use dutch-processed cocoa powder. Because these brownies are already rich, using unprocessed cocoa will make them too bitter.
• Depending on how you like your brownies adjust the baking time for texture. At 25 minutes they come out on the fudgier side but if you prefer more fudgy bake for less or more cake-like bake for longer

How To Store These Brownies

I prefer to store mine in the fridge though they’ll last for 2 days on the counter in an airtight container.

My favorite way to eat these though is directly from the freezer! I know…sounds gross but it tastes like fudge. Just cut and once fully cool place them in a sealed bag to freeze. Take one out and enjoy right away or let sit for 5-10 minutes to thaw up a bit. They’ll last up to 6 months in the freezer (though they never last that long here!)

More Healthy Brownies!

Avocado Brownies

A healthy and delicious recipe for avocado brownies! Replace oil or butter with heart-healthy avocados for a delicious and nutritious dessert. These rich and chocolatey brownies are actually good for you!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 16 brownies 1x

Scale 1x2x3x

Ingredients

• 1 large avocado
• 1/2 cup unsweetened applesauce (replace with 1 large banana if you don’t have any)
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup coconut flour
• 1/2 cup unsweetened dutch-processed cocoa powder**
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1/2 cup of chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. In a blender or food processor combine avocado, applesauce, maple syrup and vanilla.*
3. Add these ingredients to a large bowl and whisk in eggs.
4. Sift your coconut flour and cocoa powder.
5. Add in coconut flour, cocoa powder, sea salt and baking soda to wet ingredients and stir until well-combined.
6. Stir in chocolate chips
7. Grease an 8 x 8 inch baking dish with coconut oil and add batter.
8. Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
9. Allow to cool for 20 minutes before cutting into 16 brownies.
10. Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer.

*You can also mash these together by hand but make sure that you mash it up very well and there are no clumps.

** Make sure you use dutch-processed otherwise your brownies will taste bitter – this is the step that people often forget!