These Healthy Avocado Brownies are a healthy avocado brownie recipe made with wholesome ingredients. No oil, no eggs, or flour is needed.
Plus, this brownie is ready in 10 minutes in the bowl of your food processor.
What Are Avocado Brownies?
Avocado Brownies are moist and rich brownies where the butter is replaced with avocados and the oil substituted with tahini.
These brownies are healthier, faster, and have the same great taste like regular brownies.
With these ingredients, avocado brownies are also vegan and gluten-free.
How To Make Avocado Brownies
Making these brownies takes less than 10 minutes of prep and a handful of basic ingredients.
- Ripe Avocado – it’s essential to pick avocados with the right ripeness. Too young, and the avocado flesh will be too hard and bitter. Too ripe, and the flesh will start to have an earthy taste, making the brownies taste bad. To know if your avocado is ready, it needs to be soft to the press, and removing the stem should reveal a bright green color.
- Maple Syrup – or any other liquid sweetener such as coconut nectar or brown rice syrup.
- Tahini or almond butter. This ingredient replaces any oil for an oil-free brownie recipe.
- Coconut Sugar – or any granulated sweetener such as sugar-free erythritol or allulose.
- Unsweetened cocoa Powder
- Almond Milk – I like to use unsweetened almond milk to keep refined sugar to a minimum. Any non-dairy-milk works great in this vegan brownie recipe
- Rolled Oats – the best oats to use are old-fashioned rolled oats. Avoid quick-cooking oats.
- Baking Powder
- Vanilla Extract – to balance the chocolate taste.
- Sea Salt – to enhance chocolate flavor and more to sprinkle on top of the avocado brownies.
- Dark Chocolate Chips – find out how to find accidentally vegan dark chocolate.
Making The Brownie Batter
Preheat your oven to 350°F (180°C), so it has time to heat up while preparing the avocado brownie batter.
Line a square 8-inch brownie pan with lightly oiled parchment paper.
Make the piece of parchment paper larger than the baking dish. It will allow you to pull the brownies out of the pan using the overhanging paper.
Before starting the avocado brownie batter, measure the amount of mashed avocado using a measuring cup.
This prevents adding too much avocado that would add an undesirable flavor to the brownies.
Pour the mashed avocado into a food processor or high-speed blender bowl and add the maple syrup, tahini (or almond butter), almond milk, coconut sugar, cocoa powder, rolled oats, baking powder, vanilla extract, and salt.
Process the avocado brownie batter ingredients on the high-speed setting of your blender until a thick and uniform batter forms.
You may have to stop the food processor a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended and no lumps of avocado are seen.
Remove the blade of the food processor and gently incorporate the chocolate chips. Don’t blend again to avoid breaking the chocolate chips.
Baking The Avocado Brownies
Transfer the avocado brownie batter to the square pan and bake them for 25 to 35 minutes at 350°F (180°C).
You know it’s ready when a pick inserted in the center of the brownies comes out clean or with just a few crumbs on it.
If there’s still liquid chocolate coating the skewer, it’s not ready.
Let the avocado brownies cool down in the pan for 5 minutes before taking them out and cooling them on a wire rack until they reach room temperature.
Warm avocado brownies can have a weird flavor, so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.
Store the Avocado Brownies in the fridge in an airtight container for up to 3 days.
You can also freeze them for up to 3 months in zip-lock bags.
Thaw the frozen brownies in the refrigerator overnight or at room temperature for a few hours or pop them in the oven for a few minutes.
This recipe is already vegan, gluten-free, dairy-free, egg-free, and oil-free, but if you have other allergies, you can try the following swaps:
- Maple Syrup: Swap for brown rice syrup or coconut nectar. Use sugar-free maple syrup for a low-carb option.
- Tahini: Replace the tahini with almond butter or peanut butter. You could also use some coconut oil instead.
- Gluten-Free Option: make sure to pick certified gluten-free rolled oats.
- Baking Powder: if you don’t have baking powder, you can use half a teaspoon of baking soda instead.
Frequently Asked Questions
It really depends on the ripeness of your avocados. If they aren’t ripe enough, your baking will taste bitter.
If they are too ripe, your baking will taste earthy and unpleasant.
Yes, avocado brownies are a very healthy alternative to regular brownies. They are:
– Lower in Sugar
– Higher in good fat
– High in Potassium and Phosphorus
And yet, they keep the same classic brownie texture.
I don’t recommend using frozen avocados unless you’ve thawed them before putting them in the blender.
Frozen ingredients can throw a recipe off.
Avocados bring the fat and binding that eggs would bring in a classic brownie recipe.
Yes, this avocado brownie recipe is made without regular flour, almond flour, or coconut flour.
The rolled oats act as flour for a healthy substitution.
If you pick all the sugar-free ingredients (sugar-free maple syrup, sugar-free chocolate chips, and sugar-free sweetener), the brownies come to 4.7 grams of net carbs per slice, making them keto avocado brownies.
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- ⅔ cup Mashed Ripe Avocado - with green flesh, with no dark spot about 1 avocado
- ¼ cup Maple Syrup
- 3 tablespoons Tahini - or almond butter or peanut butter
- ¾ cup Almond Milk
- ½ cup Coconut Sugar
- ½ cup Unsweetened Cocoa Powder
- 1 cup Old-fashioned Rolled Oats
- 2 teaspoons Baking Powder
- 1 tablespoon Vanilla Extract
- ½ teaspoon Sea Salt
- ½ cup Dark Chocolate Chips
- Preheat the oven to 350°F (180°C). Line a square brownie pan with lightly oiled parchment paper. Set it aside.
- Before starting, measure the amount of mashed avocado in your measuring cup. This prevents adding too much avocado that would add a weird flavor to the brownies.
- In a food processor or high-speed blender, add the mashed avocado, maple syrup, tahini (or almond/peanut butter), almond milk, coconut sugar, unsweetened cocoa powder, oats, baking powder, vanilla extract, and salt.
- Process the brownie ingredients on the high-speed setting of your blender until a thick brownie batter forms. You may have to stop the food processor/blender a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended together and no lumps of avocado are seen.
- Remove the blade from the food processor and incorporate the chocolate chips.
- Transfer the batter to the brownie pan and bake for 25-35 minutes or until a pick inserted in the center comes out clean or with a tiny little crumb on it.
- Cool the avocado brownies down in the pan for 5 minutes, then on a cooling rack until they reach room temperature.
- Warm avocado brownies can have a weird flavor so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.
- Store in the fridge in an airtight container for up to 3 days or frozen for up to 3 months in zip-lock bags. Thaw at room temperature the day before.