Time to earn some Avocado Brownies points! These decadent squares are extra chocolatey and shiny topped, and they fall squarely on the fudgy side of the brownie fence. The ingredients are wholesome, they’re gluten free, and the entire recipe is made in a single bowl. Prepare to lick your spatula. We are scoring big with this healthy brownie recipe!

Fudgy Avocado Brownies. Ultra moist, healthy with double the chocolate! Gluten free, grain free, and made in just ONE BOWL. This easy brownie recipe is my favorite healthy dessert.

Using avocado for healthy desserts and baked goods has been a favorite trick of mine ever since making Avocado Chocolate Mousse, avocado Chocolate Zucchini Muffins, and more recently, this Avocado Ice Cream.

Avocado is high in (good) fat and has a creamy, velvety texture. In baking, avocado can replace butter, shortening, and sometimes even eggs. It makes desserts incredibly moist and rich while contributing to their overall health benefits.

In the taste department, avocado is mild, meaning that by the time you’ve loaded up these fudgy Avocado Brownies with cocoa and chocolate chips, you’ll hardly detect it.

(And even if you are a super taster and can detect the avocado, though the combo may sound odd, avocado and chocolate make a surprisingly delicious pairing. Check out the Avocado Chocolate Mousse reviews if you don’t believe me!)

Healthy Avocado Brownies. Gluten free, grain free, and packed with chocolate!

How to Make Healthy Avocado Brownies

Since I’d already elected to add avocado to a brownie, I reasoned I might as well go all the way and make them the best tasting healthy avocado brownies on the interwebs. I used a few additional healthy baking swaps to make these a better-for-you treat, without taking things so far that they lost the signature chewy texture that properly makes a brownie a brownie.

My Healthy Avocado Brownie Secrets:

  • Avocado in place of *most* of the butter. We do still need some to make sure the brownies taste fab, but it’s a fraction of most classic brownie recipes.

If you’d like vegan Avocado Brownies, you can use coconut oil in place of the butter and experiment with flax eggs in place of the regular eggs (not yet tested, but this is my best guess!).

  • Pure Maple Syrup + Coconut Sugar. Two of my top picks to sweeten brownies more naturally. Using entirely maple syrup made the brownies too wet. A mix of the two is just right. (Coconut sugar is available in many grocery stores and online here. You can also swap it for light brown sugar if you prefer.)

For those looking for keto avocado brownies, I believe you’ll need to play around with a different sweetener. I haven’t tested any myself, but if you do experiment, I’d love to hear how it goes.

  • Almond Flour. These Avocado Brownies are gluten free, grain free, and have extra servings of healthy fats, courtesy of this wonderful product. Almond flour is made of finely ground almonds, and thus it has all of the fabulous benefits that almonds do!
Fudgy Avocado Brownies. A treat that tastes decadent but is made with healthy fats!

IMPORTANT NOTE: You cannot swap almond flour for other flours as you please (and vice versa).

Almond flour has totally unique qualities, especially in baking. It weighs and acts completely different than wheat flour or coconut flour.

If you are looking for a healthy brownie recipe without almond flour, you can check out these Zucchini Brownies or Sweet Potato Brownies.

How to Make EASY Avocado Brownies 

Now that we’ve covered making these brownies healthy, let’s chat about keeping it easy. I don’t know about you, but when I want a brownie, I typically wanted it 10 minutes ago, so I’m all for speeding up the prep.

Are you ready?

Avocado Brownies. Fudgy, moist, and perfect for a special dessert!
  • Put all of the ingredients into your food processor. (I’ve owned and loved this one for the last 10 years, and it still works as beautifully as the day I bought it.)
  • Add more chocolate chips. We are going full-on fudge factor here.
  • BOOM! Healthy double chocolate brownie batter is ready to bake!

From here, you can bake the brownies as they are or go over the top and shower them with additional chocolate chips. I think you know the route I recommend.

Avocado Brownies. Fudgy and moist with double the chocolate!

I served a plate of these brownies at our Super Bowl Party last weekend and not a square remained. I next have them slated for Valentine’s Day. Brownies with ice cream are a forever favorite of both Ben and myself.

How to Store and Freeze Brownies

  • To Store. Store leftovers in the refrigerator for up to 1 week.
  • To Freeze. Wrap tightly and freeze in a ziptop bag for up to 4 months.
Fudgy Avocado Brownies. Everyone will love this healthy dessert!

Desserts like these Avocado Brownies that taste marvelous, have healthy ingredients, and keep things easy for the cook (yours truly) is a delish way to say “I love you” and “I love me” too!

If you love these avocado brownies, check out my favorite 50 Healthy Desserts for even more ideas!

Avocado brownies sliced into nine pieces

Avocado Brownies

4.96 from 70 votes
Easy Avocado Brownies. Healthy, extra fudgy, and gluten free! This healthy dessert recipe tastes decadent but is made of simple, wholesome ingredients.

Prep: 25 mins
Cook: 30 mins
Total: 1 hr 30 mins

Servings: 16 brownies, 1 (8×8) pan


  • 1 large avocado peeled and pitted
  • 2 large eggs at room temperature
  • 1/3 cup coconut sugar or light brown sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons unsalted butter at room temperature (to make the brownies dairy free, use coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 cup blanched almond flour
  • 1 teaspoon espresso powder optional; will yield a more intense chocolate flavor but will *not* make the brownies taste like coffee
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup dark or semisweet chocolate chips divided (dairy free if needed)


  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.
  • In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process until it’s completely smooth and combined, stopping to scrape down the bowl a few times as needed so that no chunks of avocado remain.
  • To the food processor, add the cocoa powder, almond flour, espresso powder, baking soda, and salt. Process until smooth. Add 1/4 cup chocolate chips and pulse a few times so that the chips are roughly incorporated.
  • Scrape the batter into the prepared pan and smooth the top. Sprinkle over the remaining 1/4 cup chocolate chips. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center of the brownies comes out mostly clean with just a few moist crumbs clinging to it. Place the pan on a wire cooling rack and let the brownies cool for 30 minutes. With the parchment paper handles, lift the brownies from the pan and place them on the rack to cool completely. If time allows, refrigerate for at least 4 hours or overnight. (I find that these taste their best and fudgiest the next day.) Slice and serve.


  • The almond flour can be swapped with hazelnut or cashew flour. It CANNOT be substituted with coconut flour, wheat-based flour, or any other flour.
  • Store leftovers in the refrigerator for up to 1 week, or wrap tightly and freeze in a ziptop bag for up to 4 months.


Serving: 1brownieCalories: 130kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 29mgPotassium: 160mgFiber: 2gSugar: 7gVitamin A: 118IUVitamin C: 1mgCalcium: 39mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. such a good recipe! i don’t know if i’m right but i’m pretty sure emma chamberlain used this recipe as well :)5 stars

    1. Hi Jayne! I haven’t tried it myself, but another reader following keto has reported success with using a sweetener as a substitute for sugar and cacao nibs instead of chocolate chips. She also used maple syrup with less sugar. I hope this helps!

  2. Going into this, I didn’t expect much but OMG these turned out sooo good, even better than the picture (which rarely ever happens lol) n have the best fudgy, gooey texture (n I didn’t even add chocolate chips). I did make a few minor changes tho that I would recommend bcos they gave me the best texture and taste. Instead of 1 avocado, use 1/2 an avocado and 1/8 cup almond butter. Instead of 1 teaspoon baking powder, use 1/2 teaspoon baking powder. Instead of 1/2 a cup almond flour, use 3/8 cup almond flour and 1/8 cup regular flour.5 stars

  3. Actually made. Delicious. Very rich chocolate flavor. I added a 1/4th tsp baking powder in lieu of 1/4th tsp baking soda per the 1 tsp called for in the recipe. I didn’t add chips, never have chips on hand,- just topped the brownie with frosting. I recommend this recipe- easy and decadent. For those not keen on a lot of chocolate (I love chocolate, though), I suggest cutting the amount back the cocoa (and chips) by 1/4th cup to 1/8th cup and add more sugar by 1/4th cp to 1/8th cp. Just my opinion.5 stars

  4. Delicious!!! I substituted the coconut sugar for date sugar and used coconut butter instead of regular butter to keep it mostly dairy free. Came out so good! Thank you for an awesome recipe. Will never be making regular brownies again!5 stars

  5. Any chance you could give in grams what 1 avocado equates to? They vary so much. Sometimes the pit is small and sometimes huge.

    1. Hi Gail! Unfortunately, I don’t have the information in grams. You should be able to find some charts online that will help you convert the ingredient amounts. I hope this helps!

  6. These are delicious! My friends couldn’t believe they were gluten-free. Awesome to wash only 1 bowl too!5 stars

  7. When I was making this for my mom I thought the batter looked and smelled good and even tasted good but the rest of my family said it tasted too much like avocado and I think that my fault. I can’t wait till my mom tries these thank you for the recipe.

  8. Delicious! I didn’t have almond flour, so I substituted 2T all purpose flour and 2T whole wheat flour. They turned out great!5 stars

  9. Fudgy and perfect :) i did skip the coconut sugar as I felt the maple syrup and chocolate chips were enough. There’s always ice cream anyways4 stars

  10. Wow – this recipe is a stunner. I doubled it, so I had plenty to freeze and give away. I gave a few to various friends and family, and I kid you not – every single person asked for the recipe. Only one of these people even follows a GF diet; everyone devoured these, regardless of whether or not they knew about the avocados in advance :D

    They keep so well in the fridge, and we all thought tasted best chilled. I just now took one out of the freezer and let it thaw on the counter for 30 minutes. It tasted exactly the same as the fresh ones. Incredible. This recipe is definitely going on repeat!5 stars

    1. Thank you for the feedback on freeing them Anna, so glad you enjoyed the brownies! Thank you for this kind review!

    1. Hi Anoushka! I’ve only tested the recipe as written, so you would be experimenting if you decide to use a different flour. Let me know how it goes!

  11. scaled this recipe down by 4 to make a one serving brownie! it was really good, however, i think it needed to be a little more sweet, but other then that it was super moist, try it!!!5 stars

  12. This recipe is so GOOD! I’ve made it several times and in fact they taste just as good after being frozen. I’m going to try the sweet potato brownies at our Canadian Thanksgiving.5 stars

  13. Best ever healthier brownies that I have ever tasted! Made them for my family and my dozen co-workers and got a huge thumbs-up from everyone!
    I only used 1/2 cup cocoa powder as I found this strong enough.5 stars

  14. Absolutely Scrumptious!! 😛 I made the recipe as written except used cacao powder instead of cocoa powder. The brownies baked up perfectly and after refrigerating overnight were tender, moist, and so delicious! Everyone loved them! Better than regular brownies and so much better for you!5 stars

    1. Hi AJ! So glad you enjoyed the brownies! Here is an egg free brownie that I have on the website: https://www.wellplated.com/vegan-brownie-recipe/

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