Dark Chocolate {flourless} Avocado Brownies



 Dark Chocolate Brownies 

made WITH avocado WITHOUT flour or butter

I’ve confessed my weakness for all things brownie related. I don’t even have to be hungry to eat an entire pan of them.

Plain, with nuts, caramel, peanut butter, frosted, or with powdered sugar…no brownie is safe around me.

avocado brownies - NO flour

Unfortunately, my love of brownies does not fit with my fear of turning heads at the  pool for all the wrong reasons.

That, and I have been dying to try avocados in sweets.  They seem to be popping up everywhere these days.

 So here I am, killing two birds with one stone.  I get to try avocado in a brownie, and I get to eat a brownie that  won’t require a tent as a bathing suit cover-up.

{unless I eat the entire pan, which is VERY much a possibility}

avocado,flourless brownies

These brownies are FUDGY

in a BIG way

Not too sweet, and full of rich chocolate flavor.

avocado brownies - No flour No butter

Simply amazing.

My kids love avocados almost as much as I do,so I didn’t need to “hide” them, but…

they had NO idea they were in there.

Our favorite brownie recipe is this one here, and it is flour-less. I wasn’t sure if it would work with avocado in place of the oil, but it did.

flourless, dark chocolate, avocado brownies

Dark Chocolate {flourless} Avocado Brownies


  • 8 ounces of melted dark chocolate
  • 2 well mashed avocados
  • 4 eggs
  • 1 cup of sugar
  • 1/2 cup of cocoa powder
  • 1/2 cup of almond meal
  • 1/2 tsp salt
  • 2 tsp vanilla


  • melt the chocolate
  • {set aside}
  • in the bowl of an electric mixer {fitted with the whisk}
  • whisk together the eggs and the sugar {med-high} until VERY light and doubled in volume
  • gradually add in the melted chocolate
  • stir in the almond meal, cocoa powder, salt, and vanilla
  • blend in the mashed avocado {make sure to blend well}
  • pour into a square baking pan{lined with parchment or {WELL greased}
  • bake at 350 for 20 - 25 minutes
  • allow to cool completely before cutting

I’m thinking avocado chocolate doughnuts are next on my list.

Dark Chocolate Avocado Brownies


avocado brownies


  1. says

    I love using avos in desserts and I made a fudge/mousse with them and last week posted about a skilet bread with them but need to use them in brownies. Yours look so rich and fudgy! And no butter at all – impressive!

  2. says

    I heart avocados! I get giddy when I find a new recipe in which to use them! I’ve always wanted to use them in brownies-thank YOU for this recipe!

  3. Martha says

    Did you use Haas avocados or regular ones? I have Haas and trying to figure out if I need to use more if you used regular. Thanks!

  4. Lacey says

    Those look so fudgey! Can’t wait to try your recipe. Curious, do you think there’s an alternative to using sugar? I like to use agave in my desserts but I noticed there’s an important step in which the eggs and sugar are beaten together. Perhaps I could try coconut sugar! I’ve heard it’s a “healthier” alternative to that plain white sugar junk! 😀

  5. says

    I baked mine for 25 minutes. The top looks done but still looks gooey, I guess you cant do the toothpick test. Do they firm up as they cool?
    So far so good, might be trial and error on baking times.

  6. Judith says

    I baked your brownies yesterday and they were so so so delicious! Tasted like baked mousse au chocolat. Thank you for the great recipe!

  7. Grace says

    I was wondering how important whipping the eggs is? I’m using chia seeds as an egg replacement. My partners niece is deathly allergic to eggs and I was going to make this for the family Father’s Day brunch tomorrow. But chia seeds don’t whip like egg white as they have no protein to hold the air in. Does it make a huge difference whipped vs not whipped?

    • says

      unfortunately YES – the eggs are what make them from being SUPER heavy – they provide MUCH of the consistency of the finished product. Without the egg they will probably be be flat and quite dense

  8. Anne Glover says

    Love the flavor. I will make these again, however I will use an oblong pan that is bigger. These were a bit too gooey in a 9×9. I really do like the taste.

  9. Katie says

    I made these today but replaced the sugar with truvia and used unsweeted dark choco. Added about a half cup of almond milk to help with consistency and some walnuts.
    Brownies turned out alright, very bitter. Perhaps next time I will sub some of the cocoa powder with chocolate protein powder to help with the sweetness.

    My recipe was gluten, grain, sugar, and soy free. :-)

  10. Cyria says

    I have made these twice already. I found them on pinterest (go figure). These are REALLY good! My brother had 2, and he isn’t fond of avocados… They are just THAT good. :)
    Awesome recipe, Heather!

  11. Holly says

    Best brownies ever!! I love how easy the recipe is to follow and all ingredients can be found at nearest supermarket. Almost guiltfree too! Will be looking into more recipes with healthier substitutes. Great recipe! Seal of approval from family and friends.

  12. Gina says

    Do you think this would work with date paste as a substitute for sugar? Would you get the same effect blending that with the eggs?

  13. says

    I made these for a BBQ yesterday and they went down a storm!! It was risky as it’s the first time I’ve baked in about 10 years but I followed your recipe and method religiously and they turned out perfect. I can’t believe how good they taste! Will definitely be making these again :-)


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