Avocado Brownies
These avocado brownies are so fudge-y and decadent that you’d never guess the secret ingredient! Gluten free and made without processed white sugar, they’re my favorite guilt-free sweet treat!
The BEST Avocado Brownies
This is one of the best desserts I’ve ever had in my life. And that is NOT an exaggeration…these brownies are THAT good!! And the best part? They’re actually pretty good for you! (Or at least WAY better than traditional brownies!)
What’s the secret ingredient that brings all the magic??
Avocados!!
Wait, wait…
Hear me out! I promise they’re good!
Not just good…pretty amazing actually!! My kids love them too! And they don’t even like avocados!!
Why Avocados??
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, fiber, 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! They are one of my all time favorite gluten free dessert recipes and once you try them you’ll see why.
Kid-approved! Just look at that smile!
Related: Try our chocolate zucchini brownies and our chocolate chip zucchini bread too!
Oh, and did I mention that these avocado brownies are super easy to make? And you can freeze ’em so you’ll always have a healthy-ish treat on hand when cravings strike!
Can You Bake with Avocados?
You bet!
Avocados add moisture to baked goods, plus nutrients that wouldn’t normally be found in sweet treats.
Our daughters don’t care for avocados on their own (it’s a texture thing). However, whip up a batch of avocado cookies or brownies and they will eat them right up!
Ingredients
For your convenience, I’ve included shop-able ad links to products used to make this recipe; full disclosure policy here.
- 2 large avocados
- Brown rice flour — One of our favorite gluten free flours for baking
- Cocoa powder — We love Cocoa Metro unsweetened cocoa for baking! It’s a tad pricey, but you can absolutely taste the difference! Here’s a link on Amazon if you’d like to buy in bulk.
- Coconut sugar — We love coconut sugar for our healthier baking treats because it’s lower glycemic than regular sugar and contains both fiber and antioxidants.
- Eggs
- Baking soda
- Chocolate chips — When making these for our kids, we use regular chocolate chips. However, you can make these a little healthier by using sugar free chocolate chips or extra dark chocolate chips.
Kitchen Tools Used
Instructions
To Prep: Preheat oven to 350°F and prepare an 8×8″ brownie pan by misting with non-stick cooking spray or lining with parchment paper.
- Add the flesh of two avocados to the bowl of a food processor with 1 cup coconut sugar and 1/2 cup cocoa powder. Blend until smooth. (You can also use an electric mixer with a large mixing bowl).
- Add eggs, rice flour, and baking soda to the avocado mixture. 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.
Prep Tips
Make them Dairy Free!
Use dairy free chocolate chips (we love Enjoy Life chocolate chips) or extra dark chocolate chips to make this a dairy free recipe. Be sure to check the labels before using to make sure that your chocolate chips are indeed nondairy.
Add Frosting!
For an extra fudgy treat, top your brownies with our Coconut Oil Chocolate Frosting! This frosting only takes 2 ingredients and you can make it a rich glaze or fluffy frosting!
Try Other Mix-Ins!
Our brownies are nut-free, but you could add chopped pecans or walnuts if you like. You could also use peanut butter chips, or M&Ms or a similar candy to make these a bit more of a splurge.
How to Make Avocados Last Longer
On the counter at room temperature, avocados go bad pretty quickly. We keep ours in a plastic bag in the fridge and this usually extends their life by a few days at least.
Avocados kept in the fridge should stay good for 3-5 days, or even up to a week if you’re lucky!
As soon as you start noticing them going brown, it’s time to start baking!
Frequently Asked Questions
What Can I Use Instead Of Coconut Sugar?
Coconut sugar is usually readily available in the natural food section of most grocery stores. However, if you don’t have any in your pantry and want to go ahead and try these brownies right away, here are some 1:1 substitutes:
- Regular brown sugar
- Maple sugar (not syrup)
- Swerve Brown Sugar Substitute (Erythritol) or Lakanto Brown Sugar (Monk fruit sweetener) — These are good options for making your brownies lower in carbohydrates
- Date sugar
Can I Make These Keto Avocado Brownies?
We tested this recipe many times and that’s why we settled on rice flour or brownie rice flour as our base. However, to make these keto-friendly, you can make a few substitutions:
- Use almond flour instead of rice flour — this will be slightly different in texture, but overall still pretty close!
- Use a keto brown sugar sweetener, such as Swerve or Lakanto as suggested above
- Skip the chocolate chips, or use sugar free chocolate chips
How Do You Store Avocado Brownies?
These brownies are best when stored in an airtight container in the refrigerator; they’ll stay good for up to 4-5 days.
You can also store leftovers for up to a month or two in the freezer. Individually wrap the brownies, then place them inside a large freezer bag for long-term storage.
What Can I Use Instead of Oil for Brownies?
I’ll give you one guess…
…you guessed it!! Avocados!!
You might have noticed that this recipe does not call for oil. That’s because avocados provide plenty of moisture and fat content needed to make these brownies (as well as many other baked goods) rich, moist, and just the right texture.
What Can I Do with Lots of Ripe Avocados?
Avocados are expensive, so it goes without saying that you don’t want to let any go to waste! However, when they’re ripe, avocados have a short shelf life, so you need to use them quickly.
That’s why we love to incorporate avocados into unexpected dishes, like these brownies. You’d be amazed what you can make with avocados!
Here are a few of our favorite sweet treats made with avocado:
- Chocolate Avocado Cookies
- Creamy Avocado Fudgesicles
- Keto Chocolate Cookies
- Mint Chocolate Chip Avocado Ice Cream
This particular brownie 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!
Avocado Brownie Recipe (Printable Recipe Card)
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Chocolate Avocado Brownies
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Be sure to pin this delicious Avocado Brownies Recipe on Pinterest:
More of our favorite gluten free dessert recipes:
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Snickerdoodle Chickpea Blondies
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- Red White & Blue Layered Cocktail - June 27, 2025
- Homemade Taco Seasoning - June 21, 2025
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
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!
Awesome! Thanks, Stacey!
Good flavor but needs to be more chocolatey. More importantly the texture is too wet. Overall more like a subtle chocolate pudding.
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 🙂
The recipe is wrong, I made these today and instead of 15 minutes it should read 45 minutes. Corrections are needed to this post.
I double checked the recipe and it is 15 minutes. Times could vary if you used a thicker pan, if you’re at a high elevation (we are at sea level), or if your oven temp varies.
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?
Hi Stephanie – glad you love them! The nutrition information is based on 1 brownie, with 12 brownies total in the batch.
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!
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!
If you don’t have the flour or sugar can you substitute just regular flour and sugar,not nearly as healthy but just wondering!
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 😉
Can I substitute the rice flour with coconut flour?
Hi Annie – You should be fine substituting, though the texture could be slightly different as rice flour is finer.
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!
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 😉
Hi Stacey, has anybody replaced your coconut sugar with raw honey by chance ?
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).
I tried the recipe with 1/2 c honey and 1/4 c brown sugar, needs a greater amount of bake time…brownies took at least 45 min to bake.
Hi,
May I know how long can the brownies last?
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!
Needed a guilt free PMS treat, I LOVE THEM!! I used oat flour because the store did not have brown rice flour and chocolate chunks instead of chips. Ate one as soon as it came it out (not sure how bad that is) YUMMM. If you are thinking about making avocado brownies, this recipe is a winner!
So glad that you loved them too! And thank you for the tip about using oat flour…good to know that works too!
La hice y sabe amargo, el aguacate cuando se cocina sabe amargo. No me gustó.
Gracias por su comentario! Es posible que los ingredientes no eran mezclados bastante, porque yo nunca tenia esa problema con aguacates. Cocoa powder tenia un sabor amargo, sin bastante azúcar or cuando no es mezclado bien.
Hi. You put on ingredients baking soda, but you showed in the video baking powder. Just letting you know.
I feel like I should of cooked them a little bit longer, but they are delicious. I will try baking powder next time instead of baking soda though just to see if there is a difference.
Yes, I like my brownies a little softer, but if you cook a little longer they will turn out more cake-like.