These healthy Avocado Brownies are a healthy avocado brownie recipe made with wholesome ingredients. No oil, no eggs, or flour is needed. Plus, this brownie is ready in 10 minutes in the bowl of your food processor.
I love making healthy brownies. I’ve in particular developed a huge expertise in hiding healthy ingredients, like my Butternut Squash Brownies, Black Bean Brownies, or Quinoa Brownies.
Ingredients
Making these brownies takes less than 10 minutes of prep and a handful of basic ingredients.
- Ripe Avocado – it’s essential to pick avocados with the right ripeness. Too young, and the avocado flesh will be too hard and bitter. Too ripe, and the flesh will start to have an earthy taste, making the brownies taste bad. To know if your avocado is ready, it needs to be soft to the press, and removing the stem should reveal a bright green color.
- Maple Syrup – or any other liquid sweetener such as coconut nectar or brown rice syrup.
- Tahini or almond butter. This ingredient replaces any oil for an oil-free brownie recipe.
- Coconut Sugar – or any granulated sweetener such as sugar-free erythritol or allulose.
- Unsweetened Cocoa Powder
- Almond Milk – I like to use unsweetened almond milk to keep refined sugar to a minimum. Any non-dairy-milk works great in this vegan brownie recipe
- Rolled Oats – the best oats to use are old-fashioned rolled oats. Avoid quick-cooking oats.
- Vanilla Extract – to balance the chocolate taste.
- Sea Salt – to enhance chocolate flavor and more to sprinkle on top of the avocado brownies.
- Dark Chocolate Chips – pick your favorite dark chocolate vegan chips. If you can’t find some, just buy dairy-free dark chocolate and cut it into small chunks.
Storage Instructions
Store the Avocado Brownies in the fridge in an airtight container for up to 3 days.
You can also freeze them for up to 3 months in zip-lock bags.
Thaw the frozen brownies in the refrigerator overnight or at room temperature for a few hours or pop them in the oven for a few minutes.
Allergy Swaps
This recipe is already vegan, gluten-free, dairy-free, egg-free, and oil-free, but if you have other allergies, you can try the following swaps:
- Maple Syrup: Swap for brown rice syrup or coconut nectar. Use sugar-free maple syrup for a low-carb option.
- Tahini: Replace the tahini with almond butter or peanut butter. You could also use some coconut oil instead.
- Gluten-Free Option: make sure to pick certified gluten-free rolled oats.
- Baking Powder: if you don’t have baking powder, you can use half a teaspoon of baking soda instead.
More Brownie Recipes
If you like healthy brownie recipes, you’ll love these:
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Avocado Brownies
Ingredients
- ⅔ cup Mashed Ripe Avocado - with green flesh, with no dark spot about 1 avocado
- ¼ cup Maple Syrup
- 3 tablespoons Tahini - or almond butter or peanut butter
- ¾ cup Almond Milk
- ½ cup Coconut Sugar
- ½ cup Unsweetened Cocoa Powder
- 1 cup Old-Fashioned Rolled Oats
- 2 teaspoons Baking Powder
- 1 tablespoon Vanilla Extract
- ½ teaspoon Sea Salt
- ½ cup Dairy-Free Dark Chocolate Chips
Instructions
- Preheat the oven to 350°F (180°C). Line a square brownie pan with lightly oiled parchment paper. Set it aside.
- Before starting, measure the amount of mashed avocado in your measuring cup. This prevents adding too much avocado that would add a weird flavor to the brownies.
- In a food processor or high-speed blender, add the mashed avocado, maple syrup, tahini (or almond/peanut butter), almond milk, coconut sugar, unsweetened cocoa powder, oats, baking powder, vanilla extract, and salt.
- Process the brownie ingredients on the high-speed setting of your blender until a thick brownie batter forms. You may have to stop the food processor/blender a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended together and no lumps of avocado are seen.
- Remove the blade from the food processor and incorporate the chocolate chips.
- Transfer the batter to the brownie pan and bake for 25-35 minutes or until a pick inserted in the center comes out clean or with a tiny little crumb on it.
- Cool the avocado brownies down in the pan for 5 minutes, then on a cooling rack until they reach room temperature.
- Warm avocado brownies can have a weird flavor so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.
Storage
- Store in the fridge in an airtight container for up to 3 days or frozen for up to 3 months in zip-lock bags. Thaw at room temperature the day before.
These came out great!
So delicious!!!
Made the recipe according to directions. It was very tasty. I cut them in 16 pieces, cutting the calories. I would make them again.
can’t wait to try them
Can I still eat these if I have left them out of the refrigerator
If you kept them in an airtight box, it’s probably fine for about 24 hours.
Yummy for sure…chocolate galore…I did some variations..used part homeground oat flour and almond flour, used coconut milk as it was all I had on hand, almond butter, and added some espresso powder and cinnamon to enhance the chocolate flavor as well. The batter was YUMMY and the baked finished results really good. Texture smooth and fudge-y.
I did them as cupcakes and they took about 30 minutes in my old convection oven at 350.
Thank you for the recipe!
Good flavor but my batter was runny… it took 50 minutes to bake and they are very almost pudding like in the center. Very fudge-y and rich! I cooked completely & then cut in very small pieces to freeze. They will be good with ice cream for a right dessert! Should the oats be more than 1 cup perhaps?
It can be that your avocado are larger, always measure the amount of avocado mashed and packed in measuring cup. Also, if your batter still look too runny, feel free to increase by 1/2 cup rolled oats, blend until fully incorporated. Enjoy!
I did measure the avocado carefully – they are delicious very rich! I cut in one inch cubes and froze them – served a few cubes with fresh strawberries and vanilla Na-de-moo vanilla ice cream! Delicious !
Can you sub coconut or almond flour for the oats?
No I am sorry it won’t work with low-carb flours