Introduction

These avocado brownies are a rich, fudgy treat that cleverly sneaks in healthy fats without sacrificing flavor. Using avocado instead of oil or butter creates an incredibly moist texture with a subtle twist. Perfect for anyone looking for a decadent yet nutritious dessert option.

A stack of four thick, fudgy chocolate brownies with a dense and moist texture sits on a white speckled plate. Each brownie layer is dark brown and slightly glossy, showing a rich, chewy inside with a slight crust on the edges. The top brownie leans slightly, showing the soft crumb inside. The plate rests on a white marbled surface with a blurred glass of milk in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Unsalted butter
6 oz Sugar-free dark chocolate chips (sugar-free, not unsweetened!)

1 medium Avocado
2 large Eggs (whisked)

1 tsp Vanilla extract
1/2 cup Besti Monk Fruit Allulose Blend

3/4 cup Wholesome Yum Blanched Almond Flour
1/4 cup Dutch processed cocoa powder (unsweetened)

Instructions

Step 1: Preheat the oven to 325 degrees F (163 degrees C). Line an 8×8 inch (20×20 cm) glass baking dish with foil or parchment paper and grease lightly. Use plastic clips to secure the edges of the liner to the pan for stability. Set aside.

Step 2: Melt the butter and chocolate together in a double boiler. To do this, boil water in a pot, place the butter and chocolate in a heatproof bowl, and set it on top of the pot. Stir occasionally until fully melted, then set aside to cool for a few minutes. Alternatively, melt in the microwave carefully to avoid burning.
Step 3: In a high-powered blender or food processor, combine the avocado, whisked eggs, and vanilla extract. Puree until smooth. Add the melted butter and chocolate mixture, then blend again until combined.
Step 4: In a small bowl, mix together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in gently with a spatula. Pulse a few times until just combined, scraping down the sides as needed. Be careful not to overmix.

Step 5: Spread the thick batter evenly into the prepared baking pan. Use a spatula to smooth the top. Remove the clips from the liner before baking.
Step 6: Bake for about 20 to 30 minutes, until the brownies are just set. The top should no longer be wet but still soft. A toothpick inserted in the center will come out with a few moist crumbs attached. Allow brownies to cool completely to firm up before slicing.

Tips & Variations

Use ripe but firm avocados for the best creamy texture and mild flavor.

For extra richness, sprinkle chopped nuts or sugar-free chocolate chips on top before baking.
To make these dairy-free, substitute butter with coconut oil and ensure your chocolate chips are dairy-free.
If you don’t have a high-powered blender, mash the avocado and whisk the eggs well before mixing by hand.

Storage

Store the brownies covered at room temperature for up to 3 days or refrigerate for up to a week. To enjoy, let refrigerated brownies come to room temperature or warm gently in the microwave for 10-15 seconds. These brownies also freeze well when wrapped tightly; thaw overnight in the fridge before serving.

How to Serve

A clear glass square baking dish contains 12 cut chocolate brownies arranged in a 4 by 3 grid, with one piece missing from the lower right corner. The brownies have a smooth, dark brown top layer with slight wrinkles and a dense, moist texture inside. The dish is placed on a white marbled surface. Near the top left corner, there is a small pile of dark chocolate chips. A small glass of milk and a piece of brownie with a bite taken out of it are visible at the bottom right. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Monk Fruit Allulose blend?

Yes, you can substitute with a 1:1 ratio of regular granulated sugar, but the flavor and texture may be slightly different, and the brownies will not be sugar-free.

Will these brownies taste like avocado?

No, the rich chocolate and cocoa overpower the avocado flavor, leaving a subtle, pleasant creaminess without a noticeable avocado taste.