Can I taste the avocado in these brownies?

Not at all! The avocado’s flavor disappears completely, leaving only its creamy texture. All you’ll notice is a richer, fudgier brownie—no “guac” vibes here.

What if I don’t have a food processor?

You can mash the avocado by hand (really well) and mix the batter with a whisk, but a food processor guarantees a smoother, more luxurious texture.

Do I need to use grass-fed butter?

Regular unsalted butter works just fine if that’s what you have. Grass-fed butter has a deeper flavor, but it’s not essential.

How can I make these brownies less sweet?

Reduce the amount of maple sugar or use extra-dark chocolate. Feel free to adjust to suit your personal sweetness preference.

Avocado Brownies Recipe

Description

These rich, fudgy Avocado Brownies are a healthier twist on a classic treat, combining ripe avocado with dark chocolate for a moist, decadent dessert that’s lower in processed sugar and packed with wholesome ingredients. Perfect for those seeking a gluten-free, nutrient-packed snack or dessert.

Ingredients

Units Scale

Wet Ingredients

1/4 cup grass-fed butter
1 ripe avocado
2 eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract

Chocolate

1 cup dark chocolate, chopped or chips
1/4 cup cocoa powder

Sweetener

1/3 cup maple sugar or coconut palm sugar

Leavening & Salt

1/2 teaspoon baking powder
One pinch fine sea salt

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Instructions

Prepare the Baking Dish – Preheat your oven to 350ºF (175ºC). Grease an 8-inch baking dish and line it with a parchment paper sling for easy removal.
Melt Butter and Chocolate – Use a double-boiler method by bringing a small saucepan of water to a boil. Place a heatproof bowl over the pan, add the grass-fed butter and dark chocolate, and melt gently, stirring until fully combined and smooth. Alternatively, microwave them together in 20-second increments, stirring between each, until melted. Remove from heat and let cool slightly.
Blend Avocado and Wet Ingredients – In a food processor, blend the ripe avocado until smooth. Scrape down the sides as needed, then add the eggs, maple sugar, cocoa powder, baking powder, maple syrup, vanilla extract, and sea salt, blending until the mixture is smooth.
Combine with Chocolate Mixture – Add the slightly cooled butter-chocolate mixture into the food processor and pulse until all ingredients are fully combined and batter is glossy and uniform.
Bake the Brownies – Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve – Let the brownies cool completely in the dish before slicing into squares and serving.

Notes

For extra fudgy brownies, do not overbake.
You can substitute coconut oil for grass-fed butter for a dairy-free version.
Add chopped nuts or chocolate chips for extra texture.
Store leftovers in an airtight container for up to 3 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 brownie (1/12 of recipe)
Calories: 160
Sugar: 9g
Sodium: 55mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 2g
Cholesterol: 30mg