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.
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.
Are you a cookie monster?? We adapted this brownie recipe to make these amazing Chocolate Avocado Cookies:
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
Preheat oven to 350°F.
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 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.
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:
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p style=”text-align: center;”>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 July 21st, 2018 at 05:19 pm
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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!
Annie Garwood says
Good flavor but needs to be more chocolatey. More importantly the texture is too wet. Overall more like a subtle chocolate pudding.
Stacey aka the Soccer Mom says
Hi Annie – thanks for the feedback! The texture should be more like cake brownies, so perhaps they needed a few extra minutes in the oven 🙂
Stephanie says
These are amazing! Could you please tell me for the nutritional information, is 1 serving, 1 brownie, and how many pieces do you cut them into in the 8×8 pan?
Stacey aka the Soccer Mom says
Hi Stephanie – glad you love them! The nutrition information is based on 1 brownie, with 12 brownies total in the batch.
Kendra says
I’m looking to make this vegan (so remove the eggs). Do you think I can substitute the eggs with coconut oil or olive oil? Thank you!
Stacey aka the Soccer Mom says
I’ve heard of using chia seeds as an egg substitute (1 Tbsp chia seeds + 2.5 Tbsp water per egg). I’ve never actually tried it though, so can’t vouch for the taste. Would love to know how it turns out if you try it!
Maddie flake says
If you don’t have the flour or sugar can you substitute just regular flour and sugar,not nearly as healthy but just wondering!
Stacey aka the Soccer Mom says
Hi Maddie – You should be able to substitute all-purpose flour 1:1 for brown rice flour and regular sugar 1:1 for coconut sugar. I personally find that coconut sugar is less sweet, so this may result in a sweeter brownie – which isn’t necessarily a bad thing 😉
Annie says
Can I substitute the rice flour with coconut flour?
Stacey aka the Soccer Mom says
Hi Annie – You should be fine substituting, though the texture could be slightly different as rice flour is finer.
Molly says
I made this recipe without the chocolate chips and they were still very good! I didn’t have any on hand but will make them with the chips next time. I didn’t use a food processor, I just mixed everything well in a bowl. Thanks for the recipe!
Stacey aka the Soccer Mom says
Thank you for letting me know you liked the recipe Molly! I agree, these brownies are still pretty tasty without the chocolate chips, though a handful of chocolate chunks make them extra decadent 😉
Linda Kinnear says
Hi Stacey, has anybody replaced your coconut sugar with raw honey by chance ?
Stacey aka the Soccer Mom says
Hi Linda – we haven’t tried the recipe with honey, mainly because it is tricky to bake with honey. When heated to high temperatures, honey can get hard or even become bitter tasting. I would stick with other types of sweeteners – you could substitute half the amount of brown sugar (it’s sweeter than coconut sugar).
Minz says
Hi,
May I know how long can the brownies last?
Stacey aka the Soccer Mom says
If you keep them covered in the fridge, they can last 2-3 days. If you wrap them individually, you can freeze them to last even longer. Hope this helps!