A round plate of gluten free avocado brownies. One is being held up to show the chocolate chips.
Desserts, Gluten free

Avocado brownies

12 comments

The avocado is an impressive fruit that boasts a long list of health benefits. In this avocado brownie recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey avocado brownies taste great, they are also a treat you can feel good about indulging in. The mighty avocado is a nutrient rich monounsaturated fat that has been proven to promote many health benefits including but not limited to improving digestion, fighting depression and helping protect against cancer (Medical News Today, Sept 2017).

A round plate of gluten free avocado brownies. One is being held up to show the chocolate chips.
Delicious avocado brownies

If you’re watching what you eat, these avocado brownies might be a great option for you as a dessert choice to try. They still contain sugar because it’s needed to sweeten the cocoa. They are brownies after all. However, to make them a little more healthy, I chose to use a combination of natural honey and coconut sugar as sweetener. Coconut sugar also has been shown to contain a fiber called inulin which may slow the absorption of glucose. In this recipe, you can use either coconut sugar or brown sugar. I’ve made the brownies with both types of sugar and liked it both ways.

A big plate full of avocado brownies.
Avocado brownies are rich and delicious

I don’t think sugar is bad necessarily. Your body knows what to do with it. However, it’s the consumption of too much sugar (in everything) that is bad for you. So, in my humble opinion, use sugar when and where it’s appropriate. Just monitor what you eat and how much of it. That is a health habit that has never changed or gone out of style.

Avocado brownies in a square cake pan fresh out of the oven.
Avocado brownies fresh out of the oven

If you’re gluten free or on a grain free diet, this avocado brownie recipe converts to gluten free very well. You can use coconut flour or your favorite all-purpose gluten free flour blend. You can also use regular all-purpose flour if you really don’t care about all that gluten free stuff (ha ha). I’ve provided options and measurement choices below for the different types of flours. Keep in mind, gluten free flour and coconut flour will provide a slightly different texture than all-purpose flour. The brownies taste great either way, but they are slightly denser and more cakey than an old fashioned chewy brownie recipe that you’d get by using all-purpose flour.

I hope you enjoy this avocado brownie! Give me a comment below. I’d love to hear from you.

Happy cooking,
Michelle

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Avocado brownies

In this recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey brownies taste great, but they are a treat you can feel good about indulging in. You can use all-purpose flour or a gluten free flour.

  • 1/2 tsp coconut oil, melted and divided (or avocado oil or neutral vegetable oil)
  • 1/2 cup ripe avocado (1 small to medium sized avocado)
  • 1/2 cup honey
  • 1/2 cup coconut sugar (or brown sugar)
  • 3 large eggs, beaten
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup unsweetened cocoa powder (1/3 cup cocoa powder if using brown sugar)
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup all-purpose flour (or all purpose gluten free flour blend or 1/4 cup coconut flour)
  • 1/4 cup chopped walnuts (optional)
  1. Preheat the oven to 350 F. Lightly grease an 8 or 9 inch square baking pan with 1/4 tsp of the melted coconut oil.
  2. In a food processor, combine the avocado, honey and sugar. Pulse until it is well blended and smooth. Make sure to scrape down the sides for any remnants.  Blend in the eggs. (See notes below regarding this step).
  3. Melt the chocolate chips and remaining 1/4 tsp coconut oil slowly over a double boiler stirring frequently. This helps obtain a smooth consistency. (You can also do this in the microwave using short bursts of heat and frequent stirring.) Remove chocolate from the heat.
  4. Slowly combine the wet ingredients into the melted chocolate and blend in the dry ingredients.
  5. Stir in the nuts last (optional). Spread the batter into the prepared pan evenly. Sprinkle a small amount of additional chocolate chips on top if desired.
  6. Bake for 25 to 30 minutes or until a skewer comes out of the center clean. Set aside to cool. Enjoy!

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Pureeing the avocado in a food processor helps ensure a smooth consistency. If you skip this step you may find small chunks of green avocado in your final brownie product.

 

 

12 Comments

  1. How delish! I love that you traded the butter for avocado. They look so fudgy and decadent you’d never realize that healthy swap was made! Such pretty pics too.

     
  2. One of my kiddos doesn’t love avocados like the rest of us but I know she’ll eat these brownies! These look delicious and so moist!

     
  3. I need to try those avocado brownies. We have an avocado tree and last year we had our first 4 avocados. They are mature in December so perfect timing for a Christmas bake. With all the rain we are getting, I am hoping to have more than 4 this year

     
  4. These look so fudgey and delicious. I love using avocados in dessert recipes!

     
  5. Oh my word! They look so moist and so deep dark chocolaty! Definitely giving these a try!

     
  6. Hello Michelle ! I live at 4,200 feet. I want to make these for my gluten intolerant daughter. Any changes in these for high elevation ? Thanks !

     
    • Hi Kathy, I wouldn’t make any changes to the recipe except to note that it may take a little longer to bake. I’m guessing they’ll be done around 30 minute mark. Because oven’s also vary with temperature accuracy, I’d still check them at 25 minutes. Your sense of smell will be the best indicator of when they’re done.

       

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