Why I Love This Recipe
I love this recipe because it transforms simple, nutritious ingredients into a decadent dessert. The avocado adds creaminess without an overpowering flavor, allowing the chocolate to shine. Plus, the use of almond flour and sugar-free sweeteners aligns with my health-conscious choices, making it a perfect option for satisfying my sweet tooth.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1/2 cup unsalted butter (or butter-flavored coconut oil for dairy-free)
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6 oz sugar-free dark chocolate chips (ensure they are sugar-free, not unsweetened)
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1 medium ripe avocado
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2 large eggs, whisked
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1 tsp vanilla extract
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1/2 cup Besti Monk Fruit Allulose Blend (or preferred sweetener)
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3/4 cup blanched almond flour
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1/4 cup Dutch-processed unsweetened cocoa powder
Directions
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Preheat the oven to 325°F (163°C). Line an 8×8-inch (20×20 cm) glass baking dish with parchment paper and lightly grease.
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Melt the butter and chocolate chips together using a double boiler or microwave, stirring until smooth. Allow to cool slightly.
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In a high-powered blender or food processor, blend the avocado, eggs, and vanilla extract until smooth.
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Add the melted chocolate mixture to the blender and blend again until fully combined.
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In a separate bowl, mix the almond flour, cocoa powder, and sweetener.
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Add the dry ingredients to the blender and pulse a few times until just combined, scraping down the sides as needed. Avoid overmixing.
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Pour the batter into the prepared baking dish, smoothing the top with a spatula.
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Bake for 20–30 minutes, or until the top is set but the center remains soft. A toothpick inserted should come out with a small amount of batter.
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Allow the brownies to cool completely in the pan before slicing.
Servings and Timing
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Yield: 16 brownies
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Prep Time: 10 minutes
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Cook Time: 20–30 minutes
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Total Time: 30–40 minutes
Variations
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Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free version.
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Sweetener Options: Use coconut sugar or erythritol based on your dietary preferences.
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Add-Ins: Fold in chopped nuts, sugar-free chocolate chips, or dried fruit for added texture and flavor.
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Frosted: Top with a sugar-free cream cheese frosting for an extra indulgent treat.
Storage/Reheating
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Storage: Store brownies in an airtight container at room temperature for up to 2 days.
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Refrigeration: Keep refrigerated for up to 5 days for extended freshness.
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Freezing: Freeze individual brownies wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
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Reheating: Warm brownies in the microwave for 10–15 seconds to restore their fudgy texture.
FAQs
Can I use regular chocolate chips instead of sugar-free?
Yes, regular chocolate chips can be used if you’re not concerned about sugar content. Keep in mind that this will increase the overall sugar and carbohydrate content of the brownies.
Is the avocado flavor noticeable in the brownies?
No, the avocado flavor is not prominent. It primarily contributes to the moist texture and adds healthy fats without altering the chocolate taste.
Can I make these brownies vegan?
Yes, to make vegan brownies, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free chocolate chips and coconut oil.
What can I use instead of almond flour?
Sunflower seed flour is a suitable nut-free alternative to almond flour. Note that the flavor and texture may vary slightly.
How do I know when the brownies are done baking?
The brownies are done when the top is set, but the center remains soft. A toothpick inserted into the center should come out with a small amount of batter, indicating a fudgy texture.
Conclusion
These Chocolate Avocado Brownies are a perfect fusion of health and indulgence. With their rich chocolate flavor, moist texture, and nutritious ingredients, they make for a satisfying dessert that aligns with various dietary preferences. Whether you’re following a low-carb, gluten-free, or dairy-free diet, this recipe is a delightful way to enjoy a classic treat with a wholesome twist.
Print
Chocolate Avocado Brownies
- Total Time: 30–40 minutes
- Yield: 16 brownies
- Diet: Gluten Free
Description
These rich and fudgy chocolate avocado brownies are naturally gluten-free, low-carb, and packed with healthy fats—perfect for a guilt-free dessert.
Ingredients
1/2 cup unsalted butter (or butter-flavored coconut oil for dairy-free)
6 oz sugar-free dark chocolate chips
1 medium ripe avocado
2 large eggs, whisked
1 tsp vanilla extract
1/2 cup monk fruit allulose blend (or preferred sweetener)
3/4 cup blanched almond flour
1/4 cup Dutch-processed unsweetened cocoa powder
Instructions
Preheat oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper and lightly grease.
Melt butter and chocolate chips in a microwave or double boiler, stirring until smooth. Let cool slightly.
In a high-powered blender or food processor, blend avocado, eggs, and vanilla extract until smooth.
Add the melted chocolate mixture to the blender and blend again until fully incorporated.
In a separate bowl, whisk almond flour, cocoa powder, and sweetener.
Add dry ingredients to the blender and pulse just until combined. Scrape sides as needed.
Pour batter into prepared dish and smooth the top.
Bake 20–30 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
Cool completely before slicing.
Notes
For dairy-free, use coconut oil and dairy-free chocolate chips.
Don’t overbake—slightly underdone ensures a fudgy texture.
Use a ripe, soft avocado for best results.
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
