Fudgy Avocado Brownies with Avocado Frosting

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.

 

 

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 brownie itself is dense and perfect – a little more cakey than a normal brownie but still absolutely decadent in flavour.  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.

 

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This recipe has become an absolute sensation and I adore checking pinterest to see everyone uploading photos of their own baking. It all looks so delicious!

I honestly did not expect these Avocado Brownies to be such a big hit but I am glad they are enjoyed by more than just my family. Keep the photos coming, they really make my day!

  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

 

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.

 

4.16 from 20 votes
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.

 

 

NutritionNutrition2

133 thoughts on “Fudgy Avocado Brownies with Avocado Frosting

  1. 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.

    1. 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.

  2. 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?

    1. 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.

      1. 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 πŸ™‚

          1. 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

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

    1. 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.

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

  5. 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.

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

  6. 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.

    1. 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

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

  8. 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 πŸ™‚

  9. 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!

    1. 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.

      1. 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 .

  10. 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!

    1. 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.

  11. 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

  12. 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!

    1. 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.

  13. 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,

    1. 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.

  14. 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.

  15. 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!

    1. 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.

  16. 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.

  17. 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 πŸ‘

  18. 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!

  19. 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!

  20. 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…

  21. 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. πŸ™‚

  22. 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.?

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

    1. 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.

  24. 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!!

    1. 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.

  25. 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.

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

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

  27. 3 stars
    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. πŸ™‚

  28. 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.

    1. 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.

      1. 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

          1. 5 stars
            So how many bakers 4oz(113g) bars?
            I also gey lindt excellence 90% and 3.5 oz (100)g.
            I just used 2 lindts and 1 baker bc i thought i had to us 300g at least haha. They are super amazing and i have to share bc i cant eat that many in 3 days. Ive let them go longer then 3 days and tasted amazing lol.

      2. 3 stars
        In the USA bakers chocolate comes in 4 oz bars. Also, for people who aren’t avocado smart (don’t cook with them often) you should note we need them ripe.

    1. 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.”

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

  30. 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.)

  31. 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)

  32. 5 stars
    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!

  33. 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!

  34. 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.

  35. 3 stars
    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

  36. 5 stars
    Hands down my favorite brownies. Love these!! I’ve made them 3 or 4 times now with no plans of stopping in the future. I followed the recipe to a T and don’t think there’s anything I would change. Thank you so much for the recipe!

  37. 1 star
    I’m sorry to say that I did not like his recipe. I made them the taste of avocado was quite prominent and they didn’t cook properly. It still was raw and too gooey in the middle. I had to chuck them in the bin. Sorry!

  38. 5 stars
    OMG! These are amazing!! I switched the sugar for stevia and only had 200gm of chocolate in the pantry. Worked out to only be less than 2g carbs per piece! They are sooooo rich and gooey that it’s given me my chocolate fix while doing Keto.

  39. 4 stars
    so… i made these brownies…or well, at least i tried to make them. I followed the recipe exactly until the cocoa powder. Once I added the powder it turned into a crumbly granulated mess. I resorted to adding more avocados and adding anything to make the consistency smoother but nothing worked. I tried more coconut flour and eggs and nothing worked. The end result had a texture of an english pudding instead of a brownie so i guess im eating that for the rest of this week. All in all, i suggest you don’t add cocoa powder but in the end the “brownies” that i made taste great especially as a base for a keto breakfast of heavy whipping cream and blackberries with a base of brownie. ***disclaimer, this mess that i made was entirely my doing, my ingredients messed me up not the recipe itself. Please don’t take my failure as a reflection on the lovely person that made this recipe, thanks.***

  40. I’ve been wanting to make these for at least 6 months now, I finally got around to it…….How can I describe it how about absolutely amazing I love them, I think next time I’ll leave them in for the full 15- 17 min, oh a question can I freeze them?

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