FREE 5-Ingredient Recipe EBook

• My Avocado Brownies Are So Fudgy, No One Knows the Secret
• Ingredients & Substitutions
• How To Make Avocado Brownies
• My Recipe Tips
• Avocado Brownies Recipe card
• More Fudgy Brownie Recipes
• Recipe Reviews

My Avocado Brownies Are So Fudgy, No One Knows the Secret

I know what you’re thinking. Avocado… in brownies? But hear me out. I’ve tested these avocado brownies over and over (with both fresh and frozen avocado !), and it’s become one of my favorite ways to use up extra avocados. You’d never guess these are chocolate brownies with avocado — you can’t taste it at all. Just bold, chocolatey flavor and the dreamiest, fudgy texture. Even my kids have no idea what’s hiding in there. 😉 Here’s why you’ll love them too:

• Thick, chewy, and packed with chocolate – The avocado, almond flour, and Besti come together for that ultra-moist, fudgy texture we all love. No dry or cakey brownies in sight!
• Totally sneaky (in the best way) – Just like my zucchini brownies , no one will guess these have anything “healthy” in them. I’ve served these to people who had no clue they were made with avocado. All they tasted was rich chocolatey goodness.
• Just 10 minutes to prep – I love how fast these come together (about 30 minutes total) when I want a dessert now but still want to stick to my goals.

If you’re craving something rich, chocolatey, and a little unexpected (in the best way), my avocado brownies recipe checks all the boxes. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my avocado brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Avocado – I use one ripe avocado to keep the brownies moist and fudgy. If it’s really soft, even better — it blends right in!
• Sugar-Free Chocolate Chips – I used dark chocolate chips , but sugar-free milk chocolate chips would totally work if you want something a little sweeter. Just make sure they’re sugar-free, not unsweetened — I’ve accidentally grabbed the wrong kind before and whoa, way too bitter.
• Unsalted Butter – I use regular butter, but butter flavored coconut oil is a great swap if you need it to be dairy-free. It still gives that rich flavor!
• Cocoa Powder – I went with unsweetened this Dutch processed cocoa powder for a smoother, richer chocolate flavor. Regular unsweetened works too, but the Dutch kind is my favorite here.
• Besti Monk Fruit Allulose Blend – This is my go-to for baked goods, especially brownies. It melts seamlessly into the batter and gives that soft, fudgy texture I love — other sweeteners just don’t quite measure up. You could also use allulose (just increase the amount by 33%, since it’s less sweet), or coconut sugar if you don’t need it to be sugar-free — just know it might make the texture a little more cakey.
• Wholesome Yum Blanched Almond Flour – I always use my finely ground almond flour here for the best texture — no gritty bits! It’s important to use blanched, not almond meal.
• Eggs – These help bind everything together. I whisk them first so they mix in more easily with the avocado.
• Vanilla Extract – I use a high quality extract for the best avocado brownie recipe.

How To Make Avocado Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Melt the chocolate. Melt the butter and chocolate chips together using a double boiler or the microwave. I let it cool a bit so it doesn’t scramble the eggs later.
2. Blend wet ingredients. In a blender or food processor , blend the avocado, eggs, and vanilla until smooth. Pour in the melted chocolate mixture and blend again.

1. Mix dry ingredients. In a separate bowl, stir together the almond flour, cocoa powder, and sweetener. Add that to the blender and use a spatula to gently mix it in. Pulse just until combined
2. Spread & smooth. Transfer the batter to your prepared baking pan . It’s thick, so use a spatula to spread it out and smooth the top. Take off those clips now if you used them!
3. Bake & cool. Bake the avocado brownies until the top is set but still soft in the center.

My Recipe Tips

• Use really ripe avocado. The riper it is, the smoother your batter will be. If it’s too firm, it won’t blend as well and can mess with the texture.
• I used a food processor , but a blender works too. Just make sure it’s powerful enough to get the batter really smooth — no one wants chunks of avocado in their brownies. I scrape down the sides a couple times to help it along.
• These brownies are thick and sticky (in a good way!), so lining the pan makes them way easier to remove. I like using clips to hold the edges down while I spread the batter.
• Take them out when they’re just barely set and still super soft in the center. If your toothpick comes out totally clean, they’ve gone too far — I look for a bit of batter that I can roll into a little ball between my fingers.
• Let them cool all the way. I know it’s hard, but they really do need time to set up. If you cut them too soon, they’ll fall apart — I usually pop the pan in the fridge once they’ve cooled a bit to speed things up.
• Add frosting if you like. These are rich enough on their own, but a layer of my sugar-free chocolate frosting takes them over the top. I do this sometimes when I’m serving them for a special occasion… or just want an extra treat.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter (or butter flavored coconut oil for dairy-free) ▢
• 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

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 8×8 in (20×20 cm) glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don’t need to be oven safe.) Set aside.
2. Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
3. Place the avocado, eggs, and vanilla in a high-power blender or food processor . Puree until smooth. Add the melted butter/chocolate mixture and puree again.
4. In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don’t overmix.)
5. Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
6. Bake about 20-30 minutes , until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 brownie, or 1/16 of the pan

• Tips: Check out my recipe tips above to help you get the smoothest batter, the fudgiest texture, and brownies that come out perfect every time.
• Store: Keep them in and airtight container in the refrigerator for 4-5 days.
• Meal Prep: Make ahead for an easy grab-and-go treat!
• Freeze: Freeze for 2-3 months—just wrap individual slices in plastic for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Avocado Brownies

More Fudgy Brownie Recipes

Love this avocado brownie recipe? Here are a few more fudgy brownie recipes I think you’ll love just as much:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Avocado Brownies

Rich, fudgy, and secretly healthy — my avocado brownies recipe gets extra moisture from avocado, with bold chocolate taste and no added sugar.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/best-chocolate-avocado-brownies-recipe/

Ingredients

• 1/2 cup Unsalted butter (or butter flavored coconut oil for dairy-free)
• 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

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 8x8 in (20x20 cm) glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don’t need to be oven safe.) Set aside.
2. Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
3. Place the avocado, eggs, and vanilla in a high-power blender or food processor . Puree until smooth. Add the melted butter/chocolate mixture and puree again.
4. In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don’t overmix.)
5. Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
6. Bake about 20-30 minutes , until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

Maya’s Recipe Notes

Serving size: 1 brownie, or 1/16 of the pan

• Tips: Check out my recipe tips above to help you get the smoothest batter, the fudgiest texture, and brownies that come out perfect every time.
• Store: Keep them in and airtight container in the refrigerator for 4-5 days.
• Meal Prep: Make ahead for an easy grab-and-go treat!
• Freeze: Freeze for 2-3 months—just wrap individual slices in plastic for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Avocado Brownies Are So Fudgy, No One Knows the Secret
• Ingredients & Substitutions
• How To Make Avocado Brownies
• My Recipe Tips
• Avocado Brownies Recipe card
• More Fudgy Brownie Recipes
• Recipe Reviews

My Avocado Brownies Are So Fudgy, No One Knows the Secret

I know what you’re thinking. Avocado… in brownies? But hear me out. I’ve tested these avocado brownies over and over (with both fresh and frozen avocado !), and it’s become one of my favorite ways to use up extra avocados. You’d never guess these are chocolate brownies with avocado — you can’t taste it at all. Just bold, chocolatey flavor and the dreamiest, fudgy texture. Even my kids have no idea what’s hiding in there. 😉 Here’s why you’ll love them too:

• Thick, chewy, and packed with chocolate – The avocado, almond flour, and Besti come together for that ultra-moist, fudgy texture we all love. No dry or cakey brownies in sight!
• Totally sneaky (in the best way) – Just like my zucchini brownies , no one will guess these have anything “healthy” in them. I’ve served these to people who had no clue they were made with avocado. All they tasted was rich chocolatey goodness.
• Just 10 minutes to prep – I love how fast these come together (about 30 minutes total) when I want a dessert now but still want to stick to my goals.

If you’re craving something rich, chocolatey, and a little unexpected (in the best way), my avocado brownies recipe checks all the boxes. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my avocado brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Avocado – I use one ripe avocado to keep the brownies moist and fudgy. If it’s really soft, even better — it blends right in!
• Sugar-Free Chocolate Chips – I used dark chocolate chips , but sugar-free milk chocolate chips would totally work if you want something a little sweeter. Just make sure they’re sugar-free, not unsweetened — I’ve accidentally grabbed the wrong kind before and whoa, way too bitter.
• Unsalted Butter – I use regular butter, but butter flavored coconut oil is a great swap if you need it to be dairy-free. It still gives that rich flavor!
• Cocoa Powder – I went with unsweetened this Dutch processed cocoa powder for a smoother, richer chocolate flavor. Regular unsweetened works too, but the Dutch kind is my favorite here.
• Besti Monk Fruit Allulose Blend – This is my go-to for baked goods, especially brownies. It melts seamlessly into the batter and gives that soft, fudgy texture I love — other sweeteners just don’t quite measure up. You could also use allulose (just increase the amount by 33%, since it’s less sweet), or coconut sugar if you don’t need it to be sugar-free — just know it might make the texture a little more cakey.
• Wholesome Yum Blanched Almond Flour – I always use my finely ground almond flour here for the best texture — no gritty bits! It’s important to use blanched, not almond meal.
• Eggs – These help bind everything together. I whisk them first so they mix in more easily with the avocado.
• Vanilla Extract – I use a high quality extract for the best avocado brownie recipe.

How To Make Avocado Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Melt the chocolate. Melt the butter and chocolate chips together using a double boiler or the microwave. I let it cool a bit so it doesn’t scramble the eggs later.
2. Blend wet ingredients. In a blender or food processor , blend the avocado, eggs, and vanilla until smooth. Pour in the melted chocolate mixture and blend again.

1. Mix dry ingredients. In a separate bowl, stir together the almond flour, cocoa powder, and sweetener. Add that to the blender and use a spatula to gently mix it in. Pulse just until combined
2. Spread & smooth. Transfer the batter to your prepared baking pan . It’s thick, so use a spatula to spread it out and smooth the top. Take off those clips now if you used them!
3. Bake & cool. Bake the avocado brownies until the top is set but still soft in the center.

My Recipe Tips

• Use really ripe avocado. The riper it is, the smoother your batter will be. If it’s too firm, it won’t blend as well and can mess with the texture.
• I used a food processor , but a blender works too. Just make sure it’s powerful enough to get the batter really smooth — no one wants chunks of avocado in their brownies. I scrape down the sides a couple times to help it along.
• These brownies are thick and sticky (in a good way!), so lining the pan makes them way easier to remove. I like using clips to hold the edges down while I spread the batter.
• Take them out when they’re just barely set and still super soft in the center. If your toothpick comes out totally clean, they’ve gone too far — I look for a bit of batter that I can roll into a little ball between my fingers.
• Let them cool all the way. I know it’s hard, but they really do need time to set up. If you cut them too soon, they’ll fall apart — I usually pop the pan in the fridge once they’ve cooled a bit to speed things up.
• Add frosting if you like. These are rich enough on their own, but a layer of my sugar-free chocolate frosting takes them over the top. I do this sometimes when I’m serving them for a special occasion… or just want an extra treat.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter (or butter flavored coconut oil for dairy-free) ▢
• 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

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 8×8 in (20×20 cm) glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don’t need to be oven safe.) Set aside.
2. Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
3. Place the avocado, eggs, and vanilla in a high-power blender or food processor . Puree until smooth. Add the melted butter/chocolate mixture and puree again.
4. In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don’t overmix.)
5. Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
6. Bake about 20-30 minutes , until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 brownie, or 1/16 of the pan

• Tips: Check out my recipe tips above to help you get the smoothest batter, the fudgiest texture, and brownies that come out perfect every time.
• Store: Keep them in and airtight container in the refrigerator for 4-5 days.
• Meal Prep: Make ahead for an easy grab-and-go treat!
• Freeze: Freeze for 2-3 months—just wrap individual slices in plastic for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Avocado Brownies

More Fudgy Brownie Recipes

Love this avocado brownie recipe? Here are a few more fudgy brownie recipes I think you’ll love just as much:

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• My Avocado Brownies Are So Fudgy, No One Knows the Secret
• Ingredients & Substitutions
• How To Make Avocado Brownies
• My Recipe Tips
• Avocado Brownies Recipe card
• More Fudgy Brownie Recipes
• Recipe Reviews

My Avocado Brownies Are So Fudgy, No One Knows the Secret

I know what you’re thinking. Avocado… in brownies? But hear me out. I’ve tested these avocado brownies over and over (with both fresh and frozen avocado !), and it’s become one of my favorite ways to use up extra avocados. You’d never guess these are chocolate brownies with avocado — you can’t taste it at all. Just bold, chocolatey flavor and the dreamiest, fudgy texture. Even my kids have no idea what’s hiding in there. 😉 Here’s why you’ll love them too:

• Thick, chewy, and packed with chocolate – The avocado, almond flour, and Besti come together for that ultra-moist, fudgy texture we all love. No dry or cakey brownies in sight!
• Totally sneaky (in the best way) – Just like my zucchini brownies , no one will guess these have anything “healthy” in them. I’ve served these to people who had no clue they were made with avocado. All they tasted was rich chocolatey goodness.
• Just 10 minutes to prep – I love how fast these come together (about 30 minutes total) when I want a dessert now but still want to stick to my goals.

If you’re craving something rich, chocolatey, and a little unexpected (in the best way), my avocado brownies recipe checks all the boxes. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my avocado brownie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Avocado – I use one ripe avocado to keep the brownies moist and fudgy. If it’s really soft, even better — it blends right in!
• Sugar-Free Chocolate Chips – I used dark chocolate chips , but sugar-free milk chocolate chips would totally work if you want something a little sweeter. Just make sure they’re sugar-free, not unsweetened — I’ve accidentally grabbed the wrong kind before and whoa, way too bitter.
• Unsalted Butter – I use regular butter, but butter flavored coconut oil is a great swap if you need it to be dairy-free. It still gives that rich flavor!
• Cocoa Powder – I went with unsweetened this Dutch processed cocoa powder for a smoother, richer chocolate flavor. Regular unsweetened works too, but the Dutch kind is my favorite here.
• Besti Monk Fruit Allulose Blend – This is my go-to for baked goods, especially brownies. It melts seamlessly into the batter and gives that soft, fudgy texture I love — other sweeteners just don’t quite measure up. You could also use allulose (just increase the amount by 33%, since it’s less sweet), or coconut sugar if you don’t need it to be sugar-free — just know it might make the texture a little more cakey.
• Wholesome Yum Blanched Almond Flour – I always use my finely ground almond flour here for the best texture — no gritty bits! It’s important to use blanched, not almond meal.
• Eggs – These help bind everything together. I whisk them first so they mix in more easily with the avocado.
• Vanilla Extract – I use a high quality extract for the best avocado brownie recipe.

How To Make Avocado Brownies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Melt the chocolate. Melt the butter and chocolate chips together using a double boiler or the microwave. I let it cool a bit so it doesn’t scramble the eggs later.
2. Blend wet ingredients. In a blender or food processor , blend the avocado, eggs, and vanilla until smooth. Pour in the melted chocolate mixture and blend again.

1. Mix dry ingredients. In a separate bowl, stir together the almond flour, cocoa powder, and sweetener. Add that to the blender and use a spatula to gently mix it in. Pulse just until combined
2. Spread & smooth. Transfer the batter to your prepared baking pan . It’s thick, so use a spatula to spread it out and smooth the top. Take off those clips now if you used them!
3. Bake & cool. Bake the avocado brownies until the top is set but still soft in the center.

My Recipe Tips

• Use really ripe avocado. The riper it is, the smoother your batter will be. If it’s too firm, it won’t blend as well and can mess with the texture.
• I used a food processor , but a blender works too. Just make sure it’s powerful enough to get the batter really smooth — no one wants chunks of avocado in their brownies. I scrape down the sides a couple times to help it along.
• These brownies are thick and sticky (in a good way!), so lining the pan makes them way easier to remove. I like using clips to hold the edges down while I spread the batter.
• Take them out when they’re just barely set and still super soft in the center. If your toothpick comes out totally clean, they’ve gone too far — I look for a bit of batter that I can roll into a little ball between my fingers.
• Let them cool all the way. I know it’s hard, but they really do need time to set up. If you cut them too soon, they’ll fall apart — I usually pop the pan in the fridge once they’ve cooled a bit to speed things up.
• Add frosting if you like. These are rich enough on their own, but a layer of my sugar-free chocolate frosting takes them over the top. I do this sometimes when I’m serving them for a special occasion… or just want an extra treat.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter (or butter flavored coconut oil for dairy-free) ▢
• 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

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a 8×8 in (20×20 cm) glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don’t need to be oven safe.) Set aside.
2. Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
3. Place the avocado, eggs, and vanilla in a high-power blender or food processor . Puree until smooth. Add the melted butter/chocolate mixture and puree again.
4. In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don’t overmix.)
5. Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
6. Bake about 20-30 minutes , until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 brownie, or 1/16 of the pan

• Tips: Check out my recipe tips above to help you get the smoothest batter, the fudgiest texture, and brownies that come out perfect every time.
• Store: Keep them in and airtight container in the refrigerator for 4-5 days.
• Meal Prep: Make ahead for an easy grab-and-go treat!
• Freeze: Freeze for 2-3 months—just wrap individual slices in plastic for best results.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Avocado Brownies

More Fudgy Brownie Recipes

Love this avocado brownie recipe? Here are a few more fudgy brownie recipes I think you’ll love just as much: