These rich and fudgy chocolate avocado brownies are naturally gluten-free, low-carb, and packed with healthy fats—perfect for a guilt-free dessert.

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

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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.

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.