Easy Fudgy Flourless Avocado Brownies Recipe

These fudgy avocado brownies are packed with rich chocolate flavor and made with just a few basic ingredients, including avocado! Rich, creamy, and absolutely delicious, you’ll fall in love with this brownie recipe!

What Makes This Recipe Great

I’m always looking for ways to make indulgent desserts a bit healthier, and today I’m so excited to share my newest recipe with you. Rich and decadent chocolate brownies made with avocado! 

You don’t taste the avocado at all, but it lends the brownies a super fudgy and amazing texture. Both melted chocolate and cocoa powder provide an incredibly deep and decadent flavor, making these Avocado Brownies absolutely irresistible. 

This avocado brownie recipe has no all purpose flour (or any flour!) or butter making it gluten-free, dairy-free, and did I mention Decadent? Chocolatey? Fudgy? Amazing! It is the same sweet-tooth-satisfying treat as traditional brownies, but made a little bit healthier.

If you want more avocado recipes try Easy Avocado Chocolate Pudding, Avocado Key Lime Pudding, or these Easy Homemade Fudgesicles. 

Watch a Short Video of This Recipe

Ingredient Notes

All you need are a handful of simple ingredients for these fudgy avocado brownies. The resulting chocolate flavor and fudgy texture are out of this world! Plus the avocado adds healthy fats without any need for additional butter or flour. 

• semisweet chocolate chips or dark chocolate chips
• medium ripe avocado: I prefer fresh avocado in this recipe over any frozen type. 
• large eggs
• granulated sugar
• vanilla extract
• unsweetened cocoa powder
• arrowroot starch
• sea salt
• finely grated zucchini: Moisture squeezed out (about 1 medium zucchini) – measure before squeezing
• flaky sea salt

Step-by-Step Instructions

1. Preheat oven to 350 degrees F, and line an 8×8 square baking pan with parchment paper. If you don’t have parchment, grease the bottom of the baking dish with coconut oil or another neutral oil. 
2. Add 1 cup of chocolate chips to a bowl and microwave in 30-second increments until smooth when stirred. You can also use a double boiler. Set aside to cool.
3. Place avocado, eggs, sugar, and vanilla extract in the bowl of a food processor, and process until smooth and creamy. Stir in the melted chocolate to the blended avocado mixture.
4. Stir in cocoa powder, arrowroot starch, and sea salt until combined.
5. Add 1/2 cup of chocolate chips (reserve 2 tbsp if you want to sprinkle some on top of the brownies – I didn’t) and zucchini, if using. Fold to combine.
6. Transfer the brownie batter to the prepared pan and spread to an even layer with a rubber spatula. Add reserved chocolate chips on top, if using.
7. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a little bit of crumbs.
8. Remove from the oven, cool, then remove from the pan. Slice into 16 squares, and enjoy!

Expert Tips

• For an optional nutrient boost, you can add zucchini. I like to include 1 cup, and you won’t even notice it. Just be sure to squeeze out most of the liquid before adding.

Serving & Storage Tips

Serve these avocado brownies topped with a little vanilla ice cream (vegan or regular), or drizzle peanut butter (or almond butter) on top, or enjoy by themselves. 

Store leftovers in an airtight container at room temperature for up to 3 days, or up to a week in the refrigerator. I personally prefer them chilled.

To freeze, wrap each cooled brownie in plastic wrap and store them in a freezer bag for up to 2 months. Thaw overnight in the fridge or for an hour or so at room temperature before enjoying. 

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