You know those days where you just need a little chocolate in your life — but you don’t want to eat something super heavy? These Chocolate Avocado Brownies are the perfect solution!
Gluten Free Chocolate Avocado Brownies
Rich, chewy, and fudge-y, these avocado brownies taste like a total indulgence — yet they’re a guilt-free treat!
Gluten-free and packed with good fats and omega-3s, you get all the superfood benefit of avocados in a dessert.
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The best part? The flavor and texture is so spot-on that you’d never know there are avocados. (Except I told you!)
So if you’re trying to sneak a little healthy food in your kid’s diets, this is an easy way to do it. My girls are not fans of avocados at all, but they sure gobble up these avocado brownies!
Kid-approved!
This recipe is actually an update to our original Healthy Marbled Chocolate Avocado Brownie Bars Recipe from a couple years ago. Both are yummy, but I think I like the new one even better!
Enjoy!
Chocolate Avocado Brownies Ingredients
Here’s a quick shopping list (full recipe and ingredient amounts available at the bottom of the post):
- 2 large avocados
- Brown rice flour
- Cocoa powder
- Coconut sugar
- Eggs
- Baking soda
- Chocolate chips*
*If you use dairy-free chocolate chips, this is a lactose free recipe!
TIP: For an extra fudge-y treat, try our Chocolate Avocado Brownies with our healthy Coconut Oil Chocolate Frosting!
Keep reading for photo step-by-step instructions or click here to jump straight to printable recipe.
Supplies used to make this recipe:
For your convenience, I’ve included shop-able ad links to products used to make this recipe; full disclosure policy here.
How to Make Avocado Fudge Brownies
Preheat oven to 350°F and prepare an 8×8″ brownie pan.
Add the flesh of two avocados to food processor with 1 cup coconut sugar and 1/2 cup cocoa powder. Blend until smooth.
Add eggs, rice flour, and baking soda. Pulse until eggs are just mixed into batter – you don’t want to over-beat them.
Carefully remove blade from food processor. Use a spatula to fold chocolate chips into batter.
Spread batter into 8×8 brownie pan. Bake at 350°F for 15 minutes. Cool thoroughly before cutting and serving.
Storage Tip: Keep covered and refrigerated for up to 2-3 days.
Grab a free printable copy of our chocolate avocado brownies recipe:
If you love this recipe, rate it! We’d also love to hear your thoughts in the comments below!
These avocado brownies are too good to be true!! SO rich and decadent...and guilt-free! High in healthy omega-3s & good fats, PLUS gluten free & dairy free!
- 2 large avocados
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 3 eggs
- 1/2 cup brown rice flour
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
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Preheat oven to 350°F.
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Add the flesh of two avocados to food processor with 1 cup coconut sugar and 1/2 cup cocoa powder. Blend until smooth.
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Add eggs, rice flour, and baking soda to processor. Pulse until eggs are just mixed into batter, to avoid over-beating.
-
Carefully remove blade from food processor. Use a spatula or wooden spoon to fold chocolate chips into batter.
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Spread batter into a prepared 8×8 brownie pan. Bake at 350° for 15 minutes. Cool thoroughly before cutting and serving. Keep refrigerated.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to pin this delicious Avocado Brownies Recipe on Pinterest:
More of our favorite gluten free dessert recipes:
The BEST Sticky Toffee Pudding Cake
Healthy Almond Butter Chocolate Chip Cookies
**See a full list of recipes on the Soccer Mom Blog here**
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Last updated on March 30th, 2018 at 11:17 am
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TruthSeeker says
These look amazing! I can’t wait to try them… 😋 🤤
Do you think almond flour could be substituted for the rice flour? If so, how much would you guess?
Thanks, Dave
Stacey aka the Soccer Mom says
You can absolutely substitute almond flour (same measurements should be fine). There might be a slight difference in consistency and flavor, but they should still be fantastic!
TruthSeeker says
Awesome! Thanks, Stacey!