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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!

a stack of avocado brownies
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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. 

recipe ingredients in small bowls and labeled
  • 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

numbered step by step photos showing how to make this recipe
  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!
avocado brownies on a wire rack and topped with flaky sea salt

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. 

a close up of brownies on a wire rack

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

a stack of avocado brownies
Servings: 16 brownies

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!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Video

Ingredients 

Instructions 

  • Preheat oven to 350 degrees F, and line an 8×8 baking pan with parchment paper.
  • Add 1 cup of chocolate chips in a bowl and microwave in 30 second increments until smooth when stirred. You can also use a double boiler. Set aside to cool.
  • Place avocado, eggs, sugar, and vanilla extract in a food processor, and process until smooth and creamy. Stir in melted chocolate.
    1 medium avocado, 3 large eggs, 3/4 cup granulated sugar, 1 tsp vanilla extract
  • Stir in cocoa powder, arrowroot starch, and sea salt until combined.
    1/4 cup cocoa powder, 2 tbsp arrowroot starch, 1/4 tsp sea salt
  • 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.
    OPTIONAL: 1 cup finely grated zucchini
  • Transfer to the prepared baking pan and spread to an even layer with a spatula. Add reserved chocolate chips on top, if using.
  • Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a little bit of crumbs.
  • Remove from the oven, cool, then remove from the pan. Slice into 16 squares, sprinkle with sea salt if using, and enjoy!
    OPTIONAL: flaky sea salt

Notes

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.

Nutrition

Serving: 1serving – makes 16, Calories: 171kcal, Carbohydrates: 21g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 32mg, Sodium: 51mg, Potassium: 189mg, Fiber: 3g, Sugar: 16g, Vitamin A: 71IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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16 Comments

  1. Mona L says:

    Thank you for sharing a healthy brownie version. Iโ€™m a nurse and also diabetic so Iโ€™m constantly looking for alternative for my sweet tooth.

    1. Jean Choi says:

      Hope you enjoy it!

  2. K says:

    It would help if you shared the amounts in the recipe. How many eggs? How much sugar?

    1. Jean Choi says:

      Hi there! You have to scroll to the recipe card where it lists everything. Or you can tap “jump to recipe” at the top of the page and it’ll take you right there.

  3. Tamara Ponce says:

    What can I replace arrowroot starch with?

    1. Jean Choi says:

      Cornstarch or tapioca starch!

  4. Nikki Antone says:

    Hello! Iโ€™d like to substitute something for the sugar. Maple syrup or coconut sugar? Have you tried that?

    1. Jean Choi says:

      I would recommend coconut sugar!

  5. Kim says:

    Quick question, in the recipe I see that it says 1/4 Tablespoon of cocoa powder, is that correct? Thank you.

    1. Jean Choi says:

      OOPS – it should be 1/4 cups! Sorry – I just fixed it.

  6. Amanda Stafford says:

    Hi! Is arrowroot starch the same thing as arrowroot powder? And is this ingredient necessary – is there a more common sub for this?

    1. Jean Choi says:

      Yes, they are the same. You can replace with the same amount of tapioca starch or cornstarch!

  7. Pat says:

    How much sugar, cocoa, salt and arrowroot powder to use?

  8. Michelle says:

    Hi … Can swerve or monk fruit be used in place of the sugar..

    1. Jean Choi says:

      Yes! As long as itโ€™s granulated.