Flourless Avocado Brownies are an easy grain-free, refined sugar-free paleo dessert recipe. The brownie batter is made easily in your food processor and only requires a handful of basic ingredients.
This avocado brownie recipe post includes two versions – one using almond butter, and one using coconut flour for a nut-free version.
Just when you thought I was finished posting dessert recipes using avocado….
In walked these flourless avocado brownies.
Our history with avocado-based desserts includes Key Lime Vegan Ice Cream , 4-Ingredient Chocolate Mousse, Vegan Key Lime Popsicles, Dairy-Free Avocado Fudgesicles …and more!
These sultry lumps of avocado lovin’ are so easy to make and are a marvelous healthier treat. They are soft and chewy with an epic fudgey goo factor (if you add the chocolate chips).
The ingredients needed to prepare these brownies are straight-forward!
One ripe avocado, eggs, almond butter, coconut sugar, cocoa powder, vanilla extract, baking powder, and chocolate chips (optional…but mandatory).
I know what you’re wondering, and no, you can’t taste the avocado or the almond butter. They don’t have the an identical flavor and texture to regular brownies, but they are sure to please!
Recipe Highlights:
- Grain-free and gluten-free
- Dairy-free
- Refined sugar-free
- Flourless
- Easy to prepare! (whiz it up in a food processor or blender)
- Ultra gooey (just add chocolate chips!)
- Includes healthy fat
How to Make Flourless Avocado Brownies:
Preheat the oven to 325 degrees F. Line an 8” x 8” or 9” x 9” cake pan with parchment paper.
Add all ingredients except for the chocolate chips to a food processor. Process until completely smooth. You may need to stop the food processor and scrape the sides a couple times using a rubber spatula.
Stir the chocolate chips into the batter until well combined.
Transfer the brownie batter to the lined baking pan and smooth into an even layer.
Bake on the center rack of the preheated oven 40 to 45 minutes, until brownies have set up.
Remove brownies from the oven and allow them to cool at least 20 minutes before slicing and serving.
Avocado Brownies with Coconut Flour:
If you eat nut-free, here is a version using coconut flour. Note that making the avocado brownie batter is the same process, but the baking steps are different.
Ingredients for Coconut Flour Avocado Brownies:
- ¾ cup mashed avocado (2 avocados)
- 2 eggs
- ½ cup coconut sugar
- ⅓ cup cocoa powder
- 5 Tbsp coconut flour
- 1 ½ tsp baking soda
- 1 tsp lime juice
- ¼ tsp sea salt
OPTIONAL ADD-INS:
- 1 Tbsp espresso powder
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/3 to 1/2 cup chocolate chips
Instructions:
- Preheat the oven to 350 degrees F and line a 9″ x 5″ loaf pan with parchment paper.
- Add all ingredients to a food processor (except for chocolate chips, if adding) and process until completely smooth. Stir in the chocolate chips (if adding).
- Transfer the brownie batter to the prepared loaf pan and spread into an even layer. Bake in the preheated oven 20 to 30 minutes, until top has set up, forms cracks and has reached desired done-ness (for ultra fudgy brownies, err on the 20 minute side).
- Allow brownies to cool completely before pulling the parchment paper out of the loaf pan and transferring to a cutting board. Cut and serve!
Recipe Adaptations:
- Make a nut-free version using coconut flour by following the recipe above.
- Replace almond butter with peanut butter, cashew butter, or nutella.
- Omit the chocolate chips for a lower sugar brownie.
- Make recipe vegan by replacing the eggs with two flax eggs (2 Tbsp ground flax seed + 6 Tbsp water. Stir together in a bowl and allow mixture to sit 10 minutes, or until thick and gooey).
- Add chopped walnuts or pecans.
- If you use regular cane sugar, replace the coconut sugar with dark brown sugar.
- Add a couple scoops of protein powder if that’s your jam.
Whatcha gonna do with your ripe avocados?
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Avocado Brownies Recipe
Ingredients
- 1 large ripe avocado peeled and pitted
- 2 large eggs
- 1/3 cup creamy almond butter well stirred
- 2/3 cup cacao powder or cocoa powder
- 1 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tsp pure vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line an 8” x 8” or 9” x 9” cake pan with parchment paper.
- Add all ingredients except for the chocolate chips to a food processor. Process until completely smooth. You may need to stop the food processor and scrape the sides a couple times using a rubber spatula. Stir the chocolate chips into the batter until well combined.
- Transfer the brownie batter to the lined baking pan and smooth into an even layer. Bake on the center rack of the preheated oven 40 to 45 minutes, until brownies have set up.
- Remove brownies from the oven and allow them to cool at least 20 minutes before slicing and serving.
I made this a few days ago. I used an 8×8 baking pan. Baking for 40-45 min seemed excessive so I set timer for 30 min. at 30 minutes, the brownies were hard and dry. And yes, I followed the recipe closely.
They are horrible
What a waste of good avocados.
Can not wait to make it.
I hope you love them! xo
I’m allergic to almonds and coconut. What should I use instead? (Also allergic to peanut, hazelnuts, oats, soy – but I can eat cashews and pecans).
I’d love to know what to sub these out for!
Thank you!
Hi there! You can replace the almond butter with cashew butter and the coconut sugar with regular granulated cane sugar, raw cane sugar, maple sugar, or your favorite sugar-free sweetener. Let me know how you like them! xoxo
Looks tasty Julia! I love your blog and I think we have the same gut haha. Everything you make is perfect for my body and always tastes super creative. 🙂 For these brownies, do you think I could sub honey or maple syrup in place of coconut sugar? Too much coconut sugar bothers my stomach sometimes. Thanks!
Hi Mallory! My heart goes out to you! Yes, you can sub either honey or pure maple syrup for the coconut sugar. I would start with 1/2 cup and add an additional 1/3 cup almond butter to ensure they hold together. Hope you enjoy!! xo
What’s the least amount of sugar that I can I use?
What about honey or maple syrup instead.
I don’t need it to be sweet, I like 85% chocolate.
Thanks!
Hi Patricia,
The brownies are lower on the glycemic index as it is, since we use coconut sugar. You can cut the coconut sugar down to 2/3 cup and skip the chocolate chips altogether. As an alternative, you can use a zero sugar sweetener like xylitol or erythritol (I’d start with 1/2 cup and see if it’s sweet enough) to make the brownies low-carb.
I assume that the 2nd cup of sugar should read for the chocolate chips?
That’s correct! 1 cup of coconut sugar, 1 cup of chocolate chips
is that right 2 cups coconut sugar?
thank you. pat
Is it suppose to be 2 cups coconut sugar? What is the portion of the chocolate chips?
1 cup of coconut sugar, 1 cup of chocolate chips 😀 Hope you enjoy!
You have the recipes as Coconut sugar listed twice, 1 cup each. Is it suppose to be 2 cups or is their an ingredient missing.
Just got an email back from Julia.
1 cup of sugar and 1 cup of chocolate chips
Hi there! All fixed! 1 cup of coconut sugar, 1 cup of chocolate chips 😀
My apologies, Pat! It should be 1 cup of coconut sugar and 1 cup of chocolate chips xoxo