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Fudgy Avocado Brownies with Avocado Frosting

This post may contain affiliate links.

April 1, 2016 by Elizabeth 117 Comments

 

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

Avocado-Brownies

I wanted to experiment with avocado brownies because I saw they were apparently a thing.  Since I was going for a healthier alternative to my mothers brownie recipe, I decided to swap the all-purpose flour for coconut flour and it actually worked super well.  The chocolate frosting is magnificent too.  So full of rich chocolate flavour – you would never guess it to be nearly sinless!

  These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

 

Fudgy Avocado Brownies with Avocado Frosting

Ingredients:

300 g dark chocolate (chopped or chips)
2 tbsp Coconut oil
2-4 hass avocados, pitted and peeled
1/2 cup honey or maple syrup
1 tsp vanilla extract
3 eggs, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup less 1 Tbsp. coconut flour

For the Avocado Frosting:

One medium sized hass avocado, pitted and peeled
3 Tbsp unsweetened cocoa powder
3 Tbsp maple syrup

 

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

 

Directions:

Preheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

 

Melt the chocolate, stirring until smooth then remove from heat and set aside.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Stir the avocado, honey and vanilla extract into the cooled chocolate.
Next, add the eggs, one at a time, making sure each is well mixed before adding the next.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Stir in the coconut flour and cocoa powder  until the batter is smooth.
Pour the batter into the prepared pan and spread to cover the pan and fill the corners.  Smooth the top.
Bake for 12-15 minutes or until the top is firm to the touch.
Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting:

Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
Process/Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or maple syrup if needed to taste.

 

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

 

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

 

4.2 from 10 votes
Print
Fudgy Avocado Brownies with Avocado Frosting
Ingredients
  • 300 g dark chocolate chopped or chips
  • 2 tbsp Coconut oil
  • 2 medium hass avocados pitted and peeled
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 3 eggs at room temperature
  • 1/2 cup cocoa powder
  • 1/2 cup less 1 Tbsp. coconut flour
For the Avocado Frosting
  • One medium sized hass avocado pitted and peeled
  • 3 Tbsp unsweetened cocoa powder
  • 3 Tbsp maple syrup
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
  3. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
  4. Melt the chocolate, stirring until smooth then remove from heat and set aside.
  5. Place the avocado into a food processor or blender and process/blend until smooth.
  6. Stir the avocado, honey and vanilla extract into the cooled chocolate.
  7. Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
  8. Stir in the coconut flour and cocoa powder until the batter is smooth.
  9. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
  10. Bake for 12-15 minutes or until the top is firm to the touch.
  11. Remove from oven and cool completely in the pan before lifting the brownie from the pan.
For the Avocado Frosting
  1. Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
  2. Process/Blend, scraping down the sides as needed until very smooth.
  3. Add more cocoa powder or maple syrup if needed to taste.
  4. Spread over completely cooled brownies.
  5. Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

 

 

NutritionNutrition2

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  • About
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Elizabeth

Elizabeth is a coffee-fuelled Mom of 2 little girls and lives in Hamilton, Ontario. She enjoys photography, getting creative in the kitchen, taking on DIY projects and crafting.

Latest posts by Elizabeth (see all)

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Filed Under: Desserts, Recipe Tagged With: avocado, Brownies

Comments

  1. kathy downey says

    April 1, 2016 at 9:06 am

    I dont care much for avocados but i cant wait to try these squares,they sure look delicious

    Reply
  2. Cheryl says

    April 1, 2016 at 10:51 am

    They sure don’t look like they have avocado in them!! They look delish!! 🙂

    Reply
  3. Elizabeth Matthiesen says

    April 1, 2016 at 11:52 am

    I don’t like avocados but it sounds like their taste would be covered in this recipe, I would try a bite and see, these brownies certainly look good.

    Reply
    • Kimberly Ann Mele says

      April 29, 2017 at 1:07 am

      I used cocoa nibs and it made for a really bitter batch ….. even with honey.
      Can I save this by creating a fruit frosting? Or maybe I’ll just blend cut pieces in a almond milk smoothie.

      Reply
  4. Laurie P says

    April 2, 2016 at 10:24 am

    I love all things avocado….this is a must try!

    Reply
  5. Jan says

    April 2, 2016 at 10:36 pm

    hahaha. I was picturing a totally green looking frosting, but this sounds absolutely wonderful!

    Reply
  6. Lynda Cook says

    April 3, 2016 at 12:01 pm

    I have made black bean brownies but not avocado ones, guess I’m going to have to try them out!!

    Reply
  7. Emily Marie says

    April 3, 2016 at 1:25 pm

    Excited to try, especially the frosting! I have been looking for a healthy frosting swap.

    Reply
  8. Judy Cowan says

    April 17, 2016 at 9:28 am

    Might be one way I could sneak Avocado to my family. Love that they are healthy!

    Reply
  9. Kristine says

    April 22, 2016 at 8:38 pm

    I want to make these, but I really don’t like the coconut flavor. Do they have an overpowering coconut flavor? Can you taste the coconut? Or is there something healthy I could use in place of coconut?

    Reply
    • Elizabeth says

      April 24, 2016 at 11:53 pm

      No, you don’t taste the coconut at all, and really I only used coconut flavour to make it gluten-free but you can basically swap in your favourite flour at the equivalent measurement. You will need about 3x the amount of wheat flour to replace coconut flour, I’m sure you can find a conversion online for that.

      Reply
      • Doryss Bellatti says

        August 28, 2016 at 3:14 pm

        Cashew flour is also wonderful, doesn’t taste nutty and bakes up with a nice texture. It is pretty expensive here, so I usually buy cashews in the bulk section and make my own. It takes about 30 seconds in a Ninja, or 10 minutes in my 30 year old food processor 🙂

        Reply
        • Angie says

          October 24, 2017 at 12:55 pm

          I made these with the coconut flour an texture was drier, I will try the cashew flour next time

          Reply
      • Jess says

        April 25, 2017 at 4:16 am

        I am confused about how much coconut flour to add. Do I add 1/2 cup and 1TBSP?

        Reply
        • Elizabeth says

          April 30, 2017 at 11:08 pm

          1/3 cup LESS 1 tbsp. Measure out 1/3 cup and then remove 1 tbsp from that.

          Reply
          • Patti Mollet says

            February 23, 2018 at 8:23 am

            Is it a 1/2 cup or 1/3 cup? Recipe says 1/2 cup and your comment says 1/3 cup. Less 1 tablespoons for both

  10. Megan M says

    April 26, 2016 at 10:36 pm

    These look ah-may-zing!!! I’ve pinned and am planning on making this week 🙂 Thanks for the recipe!!

    Reply
  11. Chaviva says

    May 4, 2016 at 12:40 pm

    Think I could replace the coconut flour with almond flour and get a good result? Thanks!

    Reply
    • Elizabeth says

      May 4, 2016 at 10:01 pm

      Yes, just check what the equivalent amount is, it may not be 1:1.

      Reply
  12. Debra says

    May 4, 2016 at 10:30 pm

    Do you think I could use extra virgin oil instead of coconut oil?

    Reply
    • Elizabeth says

      May 4, 2016 at 11:58 pm

      Yes! It might change the flavour a bit, but you can swap it for sure.

      Reply
  13. Kendra says

    May 5, 2016 at 4:21 pm

    Instead of the maple syrup or honey could you swap it for Stevia?

    Reply
    • Elizabeth says

      May 6, 2016 at 1:43 am

      Yes, definitely.

      Reply
  14. Sheila wise says

    May 7, 2016 at 1:22 pm

    I’m making these now! So excited, but the batter was thick and hard to get into the baking dish. Is that normal?? Thanks!

    Reply
    • Elizabeth says

      May 7, 2016 at 1:41 pm

      It should be thick but not so thick that it’s that hard to get into the dish. You can thin it out with a little bit of milk or water. It should be smooth and pourable but still much thicker than cake batter.

      Reply
  15. LINDSAY says

    May 9, 2016 at 7:31 am

    Can I use unsweetened cacao or bakers chocolate? Diabetic so have to watch extra sugar. Would sweeten with agave or liquid stevia.

    Reply
    • Elizabeth says

      May 9, 2016 at 10:09 am

      Yes, definitely. I would normally use bakers chocolate but had the chips to use up. 🙂

      Reply
  16. Elizabeth says

    May 9, 2016 at 9:05 pm

    You call for 1/2 c cocoa powder in the brownie ingredients and then 1/2 c unsweetened cocoa powder in the frosting ingredients. Do mean mean unsweetened for both? In the states (at least in my state)cocoa powder is by definition unsweetened.

    Reply
    • Elizabeth says

      May 9, 2016 at 9:46 pm

      It should both say unsweetened and that is just to differentiate for the non-bakers between cocoa and the sweetened cocoa drink mixes.

      Reply
  17. Heidi says

    May 11, 2016 at 9:30 am

    Has anyone calculated nutrition on this recipe? I’ve had avocado fudge and it was delish. Going to make these but trying to figure calories, etc.

    Reply
  18. Rebeca says

    May 11, 2016 at 9:07 pm

    I substituted the 1 cup of avocado for one cup of plain fat free Greek yogurt and they turned out great!

    Reply
    • Elizabeth says

      May 13, 2016 at 1:17 am

      Oh I need to try that! Great idea!

      Reply
    • Annette says

      May 21, 2016 at 10:21 am

      Do you mean 1 cup yogurt for 1 whole avocado? I would like to try it but just want to make sure ingredients are accurate. Thanks

      Reply
  19. Marie says

    May 12, 2016 at 3:30 pm

    So do you know how many calories are in these amazing looking brownies?

    Reply
    • Elizabeth says

      May 13, 2016 at 1:14 am

      I updated the post with the nutrition information.

      Reply
      • Marie says

        May 14, 2016 at 6:05 pm

        Perfect! Thank you!

        Reply
  20. Tatjana says

    May 13, 2016 at 2:57 pm

    Exactly what I need right now! A healthy version of a brownie…unfortunately I don’t have any of the ingredients at home 🙁 Looks really delicious though!

    Reply
  21. Amy says

    May 16, 2016 at 10:00 pm

    I made these tonight and they are AMAZING. These are going to be my go to chocolate fix, especially now that I’ve gone gluten free. Knowing I can have something that tastes just like fudge makes me super happy. Thanks so much for creating this amazing dessert 🙂

    Reply
  22. Esther says

    May 17, 2016 at 5:28 pm

    Has anyone tried freezing them? I would do better with portion control of I had to get them out of the freezer at a time!

    Reply
  23. Kelly says

    May 17, 2016 at 10:37 pm

    Is there any way I can make these without using eggs? Thank you!! 🙂

    Reply
    • Elizabeth says

      May 18, 2016 at 2:41 am

      I haven’t tested this but I am fairly certain you can just omit the eggs to make it egg-free. You may need to add a little water to thin out the batter though.

      Reply
      • Kelly says

        May 19, 2016 at 11:10 am

        Thank you so much! I’ll try it! 🙂

        Reply
      • Ana says

        January 13, 2017 at 4:21 pm

        I’m going to use 1 tbsp.flax meal plus 3 tbsp.water for each egg.Mix and let sit for 5 min.before adding.If your not vegan start with replacing one .

        Reply
        • Rachel says

          February 7, 2017 at 6:21 pm

          I’m about to try an egg replacer powder. How did it flax work?

          Reply
  24. Elizabeth says

    May 18, 2016 at 4:49 pm

    I have a question? I have an allergy to coconut. How would the recipe work if I had to use a different kind of flour and how would I know how much to use?
    Would love to make these! They look so divine!
    Thanks!

    Reply
    • Elizabeth says

      May 18, 2016 at 4:56 pm

      You can literally use any type of flour. If you are using regular, all purpose flour you will want to triple the amount. There are different websites that will provide the conversions.

      Reply
  25. Tracy says

    May 19, 2016 at 2:33 pm

    I maybe asking a silly question but you call for 1/2 cup less 1 tablespoon coconut flour… What does it mean less? 1/2 cup and 1tablespoon? Or am I missing something? Thanks

    Reply
    • Elizabeth says

      May 19, 2016 at 3:40 pm

      So measure out 1/2 cup of flour and then remove a tablespoon of it before using it in the recipe.

      Reply
  26. CB says

    May 19, 2016 at 7:36 pm

    Why do you use parchment paper instead of a regular greased pan? Does it make a difference to make these without the paper? The batter tastes good so far!

    Reply
    • Elizabeth says

      May 19, 2016 at 9:57 pm

      You can totally use a greased pan! I just think its a million times easier for clean-up and getting them out of the pan.

      Reply
  27. Annette says

    May 21, 2016 at 10:06 am

    That is a lot to eat in 3 days in my household, can you freeze them?

    Reply
  28. Tascha says

    May 24, 2016 at 4:47 pm

    I can’t wait to try these….do you think I could use semi-sweet chocolate? I don’t have “dark” at home! Thank you,

    Reply
    • Elizabeth says

      May 24, 2016 at 4:53 pm

      Yes, definitely, I’ve made them with semi-sweet and they were good too 🙂

      Reply
  29. Kelly says

    June 4, 2016 at 10:44 am

    Can you just melt the oil and chocolate chips in a sauce pan

    Reply
    • Elizabeth says

      June 4, 2016 at 11:04 am

      No, chocolate seizes up with direct heat. You can melt the chocolate in a microwave. Put it in on high for 45 seconds, stir then 30 sec increments until melted and smooth.

      Reply
  30. Kelly says

    June 4, 2016 at 11:33 am

    Melt the coconut oil too? In the microwave together?

    Reply
    • Elizabeth says

      June 4, 2016 at 6:15 pm

      Yes, both. Coconut oil is solid at room temperature so it needs to melt too.

      Reply
  31. Mena says

    June 4, 2016 at 2:31 pm

    I made these and they were so-so. I Thought the cocoa powder on top of the melted chocolate was too much. They were rather bitter. A little sweeter and I would have been able to call them “fudgy”. I also doubled the frosting recipe and it covered them just enough for me. I thought the avocado taste was obvious in the frosting also.

    Reply
    • KeithB says

      June 16, 2016 at 7:26 pm

      I agree,Mena. For me, barely edible. Very bitter, very obvious avocado, and 9×13 pan was too big. :(. Sigh

      Reply
      • Harri Karri says

        December 10, 2016 at 9:37 pm

        9 x 13 / 24 = 4.87 or brownies that are 2 inches x 2.4 inches. Seriously?

        Reply
  32. Carmen says

    June 15, 2016 at 3:55 pm

    I just made these last night. They are pretty good! They are very dark, so I can only eat a little piece at a time. I decided to add honey and dark maple syrup to the frosting. Delicious!

    Reply
    • Elizabeth says

      June 16, 2016 at 3:27 pm

      Yes, they are definitely rich but I like that it makes me eat smaller amounts. lol

      Reply
  33. debbie says

    June 22, 2016 at 6:54 pm

    These avocado brownies looks so rich and delicious; can’t wait to try this recipe.

    Reply
  34. Sara says

    July 26, 2016 at 9:23 am

    Could I use flax eggs to make it vegan?

    Reply
    • Elizabeth says

      July 26, 2016 at 1:52 pm

      No idea, I’ve never used flax eggs…

      Reply
  35. Tiffiny White says

    August 9, 2016 at 9:06 pm

    Can I use regular flour? If so is it the same amount? Thanks!

    Reply
    • Elizabeth says

      August 10, 2016 at 2:37 am

      Yes. You will need about 3x the amount of wheat flour to replace coconut flour, I’m sure you can find a conversion online that is more accurate.

      Reply
  36. KJV says

    September 15, 2016 at 12:25 pm

    These are dddddeeeeeellllllliiiiiiisssssshhhhhh! Made these for my husbands birthday because he’s eating low carb. You will not miss the brownies out of a box. My 9 year old begged for one and never noticed “it’s different”. The dark chocolate chips are the key ingredient.

    Reply
  37. Amber says

    October 20, 2016 at 9:41 pm

    This recipe is fabulous. I decided to make these the other night to use up the avocados in the fridge and I was not disappointed !
    My family is still raving about how good they were and have yet to figure out there was avocado in them(I don’t think I’ll tell them)😈 Definitely recommend you give this recipe a try, and a thumbs up to the creator 👍

    Reply
  38. Donna says

    October 20, 2016 at 10:39 pm

    I made these tonight. …it’s too late for me to have chocklate so I will try tomorrow but I see the 9 x 13 is far too big my brownies are like a pancake!

    Reply
  39. Shauni Zintl says

    November 1, 2016 at 5:27 pm

    I really want to make these but have never heard of coconut flour (live in Nz ) can I use plain flour? If so how much would I need to use? Thanks!

    Reply
    • Elizabeth says

      November 1, 2016 at 11:41 pm

      Yes! You need about 3x as much regular flour to replace the coconut flour. I would google for the exact conversion.

      Reply
  40. Ebony Jones says

    November 4, 2016 at 7:01 pm

    The eggs are not like in the on the ingredients list. How many eggs to use

    Reply
    • Elizabeth says

      November 4, 2016 at 11:11 pm

      3 large eggs. As listed in the ingredient list…

      Reply
  41. loriag says

    December 11, 2016 at 8:44 am

    Interesting recipe, never thought of avocado with chocolate. Incan see it with how creamy avocado is.

    Reply
  42. K E says

    January 17, 2017 at 10:05 pm

    Hi,
    I am horribly allergic to coconut so I wouldn’t tempt fate with coconut flour, but do you think whole wheat would work as well? I love this idea of avocado in brownies…

    Reply
    • Sophie says

      February 26, 2017 at 4:11 pm

      Yes. Just use 3 times the amount of coconut flour in the recipie.

      Reply
  43. Rachel says

    February 8, 2017 at 4:54 pm

    Wow. These brownies are to die for. I’m currently on a top 8 allergy elimination diet for my breastfed baby and I was happy to run across your recipe! I did sub out real eggs with an egg replacer which turned out great. Not sure if t was really needed or not. I also had super thick nonspreadable dough like a commenter above, so next time I’ll add some coconut milk or something to make it more smooth. Again, awesome! I could eat my weight in them!

    I’m adding them to my Instagram now and will tag you. 🙂

    Reply
  44. Libby says

    February 17, 2017 at 7:16 pm

    Avocados pack a really big punch with potassium — 750 mg for a medium hass avocado. Making these super healthy.

    Reply
  45. Steph says

    March 4, 2017 at 2:03 pm

    I am baking these as I type! Excited to try them. The only thing I struggled with was how the amount of coconut flour is written. The recipe says 1/2 c. less 1 Tbsp. Does that mean 1/2 cup AND less then 1 Tbsp. Or 1/2c minus 1Tbps.?

    Reply
    • Elizabeth says

      March 6, 2017 at 1:16 am

      Yes, 1/2 cup minus 1 Tbsp.

      Reply
  46. Karen says

    March 8, 2017 at 9:48 pm

    So, everything in the recipe is in regular measurements except the dark chocolate. It’s in grams. Can you convert that for me?

    Reply
    • Elizabeth says

      March 8, 2017 at 10:00 pm

      Regular? No. American? Yes. Sorry, I do try to use US measurements as most of my readers are American, but I did miss converting this one. It’s about 2 cups or 12oz dark chocolate.

      Reply
  47. Marion says

    March 19, 2017 at 7:26 pm

    Can these be frozen?

    Reply
    • Tanya says

      April 7, 2017 at 7:27 pm

      I froze them and they are prefect frozen

      Reply
  48. Elaine says

    March 21, 2017 at 3:27 pm

    I don’t know what I did wrong. Are these 21 Day Fix approved? Mine came out mushy and sooooo bitter. HELP!!!

    Reply
  49. Ashley N Prather says

    March 21, 2017 at 8:06 pm

    These are awesome!!! My kids, husband, and I love them! Its exciting to make desserts with alternative ingredients AND it taste great! Thanks for this recipe!

    Reply
  50. Meghan says

    March 31, 2017 at 11:45 am

    What is the serving size?

    Reply
    • Elizabeth says

      April 2, 2017 at 4:26 pm

      A 2 inch square piece.

      Reply
  51. Tanya says

    April 7, 2017 at 7:25 pm

    I made these they are so yummy and rich. I put them in the freezer nice little treat

    Reply
  52. Lori says

    April 11, 2017 at 6:07 pm

    can you make this as cupcakes?

    Reply
    • Elizabeth says

      April 13, 2017 at 3:03 pm

      To make mini brownies? Sure, no idea about the adjusted bake time though. Test earlier.

      Reply
  53. Krisen says

    April 13, 2017 at 10:29 am

    This may be silly. But can I use cacao powder instead of cocoa powder? Or will it make it too bitter? Not sure if they’re the same or not… but I’m dairy free and know they recommend cacao? Thanks!!

    Reply
    • Elizabeth says

      April 13, 2017 at 3:02 pm

      If you like dark chocolate then it will be fine, the only difference between cocoa and cacao is that cocoa is roasted and cacao is raw. There is no dairy added to cocoa though, so either should be fine? Do not use hot cocoa mix though, that does have milk products in it.

      Reply
  54. Lisa knigy says

    April 15, 2017 at 12:08 pm

    This recipie is amazing 😊😊

    Reply
  55. Eye-Rolling Health Nut says

    April 17, 2017 at 11:06 am

    These look fan-stinking-tastic!

    Reply
  56. Christina says

    April 21, 2017 at 10:17 pm

    Im currently doing keto, low carb high fat moderate protein, what can i replace the maple sugar, 10g of carbs is a bit much for me since i only eat a max of 20g of carbs. And of course maple syrup isnt keto approved.

    Reply
    • Elizabeth says

      April 23, 2017 at 9:05 pm

      Honey, stevia, or coconut sugar. You’d have to play around with the amount or see if anyone has a conversion chart though.

      Reply
  57. Demi says

    April 26, 2017 at 2:21 am

    Did you use a glass or metal baking dish? Just wondering if I should adjust the baking time! Can’t wait to try these!

    Reply
    • Elizabeth says

      April 30, 2017 at 11:07 pm

      Metal baking dish.

      Reply
  58. Ashley says

    May 1, 2017 at 11:56 am

    Hi Elizabeth, thanks for the recipe, these look so good! I will have to try them some time. I like to cook with coconut flour and I just used the last of my coconut oil in some gluten free cookies I made this morning. Plus I like avocado. 🙂

    Reply
  59. Julie A says

    May 20, 2017 at 11:35 pm

    Ok I’m confused. 300 grams of chocolate is almost 3 bars (113g per bar of Baker’s). Would you use the same amount if it was unsweetened baking chocolate? Seems like an awful lot.

    Reply
    • Elizabeth says

      May 20, 2017 at 11:42 pm

      Uh maybe Bakers is different in the USA but here they come in 8oz bars which is 225g.. 300g is about 10oz so only one bar and two squares.

      Reply
      • Julie A says

        May 21, 2017 at 6:17 pm

        Ok makes sense. Appears they shrank the bars here… 4 oz. No doubt a sneaky way to make you think you’re not paying more. Thanks

        Reply
        • Elizabeth says

          May 23, 2017 at 12:03 am

          Yikes, that is a huge difference! You could probably get away with 8oz or two of your bars to be honest.

          Reply
  60. Gabby says

    June 15, 2017 at 12:09 pm

    Is there a way to substitute the eggs with applesauce instead?

    Reply
    • Elizabeth says

      June 15, 2017 at 12:58 pm

      Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe.”

      Reply
  61. Veronika Novotna says

    June 18, 2017 at 5:24 pm

    My first attempt to make brownies ever. I love them they taste amazing. And they are that little bit healthier lol

    Reply
  62. Jonathan says

    July 3, 2017 at 5:24 am

    I’m not a big chocolate fan but I have to say I’m really surprised at these brownies. Because you know, sometimes you just need brownies. I didn’t think I’d be able to eat them again after becoming highly and painfully sensitive to wheat/gluten as well as developing a deadly allergy to baking soda that was discovered about a month ago. For some inane reason my airways swell when I eat it. Even just 1/16 teaspoon will land me in he ER, and only takes 3 minutes to trigger from half that much. For all the things that are risking one’s life for, baking soda and baking powder is just not worth it.

    So I just want to thank you for this recipe and allowing me to feel one more step closer to normal rather than a food sensitive and allergic freak who can’t eat anything. (I’m an ovo-vegetarian who can’t eat dairy, corn (which is in our city’s drinking water), allergic to pineapple & honey, and I’m also allergic to sunlight. So the times I can feel normal can be hard to come by.)

    Reply
  63. Alyssa says

    July 20, 2017 at 11:25 pm

    I didn’t think to check for a flour conversion before preparing this. As such it is very soft and avocado-y (as I now know, too late, that you need much more all-purpose flour when switching from coconut flour)

    Reply
  64. Teresa says

    July 22, 2017 at 8:19 pm

    Super extra delicius… i made 31 mini muffin use just 1/4 honey and 1/4 teaspoon pure stevia

    Reply
  65. cassy says

    August 22, 2017 at 9:49 am

    Looks amazing. Question.Could i use almond flour instead and how much should i use?😊

    Reply
  66. Nancy says

    October 15, 2017 at 12:43 pm

    Has anyone figured out the conversion if using almond flour INSTEAD of coconut flour?

    Reply
  67. Anne says

    February 14, 2018 at 9:13 pm

    Hi!
    Would I be able to substitute carob powder and chips for the chocolate? Though I love the chocolate and have made this recipe with chocolate, I’m looking for the carob alternative. Thoughts?
    Thank you!

    Reply
  68. Leah says

    February 20, 2018 at 7:01 pm

    These were good. I didn’t care much for the frosting (maybe I should have added more cocoa). I used 1 cup of whole wheat flour and 2 eggs (instead of the coconut flour and 3 eggs). Took about 18 min to bake. Thank you for the recipe!

    Reply
  69. ROOMA says

    March 7, 2018 at 7:38 pm

    Anyone have Gram Measurements for all of this? I OCD bake to the gram, and I do coconut flour often….volume measurements for coconut flour vary greatly, a fluffed tbsp and a compacted scooped tbsp can vary as much as 4-7grams…take that to cups….Really need this in grams or my OCD will drive me nuts, can not waste expensive avocados and my sugar free maple.

    Reply
  70. Jackie says

    March 16, 2018 at 8:57 pm

    Pretty good for being gluten-free. You can definitely taste the avocado though which I’m not a big fan of. Overall because it’s somewhat healthy. I would give it a six out of 10

    Reply

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