Fudgy Avocado Brownies with Avocado Frosting
These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free brownie, that is keto friendly too.
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!
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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!
How to make these Avocado Brownies Keto Friendly
When I originally worked on this recipe I was just looking for something a little healthier and was intrigued by the whole Avocado thing.
I am now on a keto diet so these are absolutely perfect – you just need to make two small switches to make Keto Avocado Brownies.
The first swap is the dark chocolate chips. These are probably OK if you are careful because they don’t contain much sugar compared to other varieties but I would recommend using bakers unsweetened chocolate here instead.
The second is the honey. Swap with your favourite keto-friendly sweetener.
Done. Voila! Keto Avocado brownies. Enjoy.
About the Ingredients for Avocado Brownies:
Dark Chocolate: Any kind, we are using dark chocolate here to limit the refined sugar in the recipe.
Coconut oil: You could use canola or vegetable oil here. The avocados provide most of the fat.
Avocados: I used medium sized hass avocados. You will want to make sure they are ripe in order to get a smooth batter.
Sweetener: I specified honey or maple syrup here but really any refined sugar alternative that you like will work. Make sure it’s a 1:1 substitute.
Vanilla Extract: You can use either pure vanilla exract or artificial.
Eggs: Always bring your eggs to room temperature when baking.
Cocoa Powder: Make sure you are using unsweetened cocoa powder and not hot chocolate mix. It’s not the same thing.
Coconut Flour: Coconut flour is really dry and dense and totally unforgiving. Make sure you carefully spoon and level.
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.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Melt the chocolate, stirring until smooth then remove from heat and set aside.
Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree.
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.
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.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
Fudgy Avocado Brownies with Avocado Frosting
These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free brownie, that is keto friendly too.
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
- 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.
- Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
- Melt the chocolate, stirring until smooth then remove from heat and set aside.
- Place the avocado into a food processor or blender and process/blend until smooth.
- 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.
- 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.
- Spread over completely cooled brownies.
- Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
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Nutrition Information:
Yield:
24Serving Size:
1 squareAmount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 20mgCarbohydrates: 19gFiber: 3gSugar: 14gProtein: 2g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
My first attempt to make brownies ever. I love them they taste amazing. And they are that little bit healthier lol
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.)
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)
Super extra delicius… i made 31 mini muffin use just 1/4 honey and 1/4 teaspoon pure stevia
Looks amazing. Question.Could i use almond flour instead and how much should i use?😊
Has anyone figured out the conversion if using almond flour INSTEAD of coconut flour?
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!
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!
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.
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
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!
How do I know what the equivalent is to 300 g of chocolate?
These were yummy except my frosting didn’t turn out as dark and rich as yours looks
This recipe was so freakin amazing!!!! Love love love thanx for sharing
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!
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.
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.***
I really wish I’d have read down to the current comments.. I made these and had a problem with adding the cocoa as well… All you can taste is the cocoa.. They don’t taste like brownies.. 🤔🤔🤔🤔
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?
I made these today and they are delicious even without the frosting. Thank you for the recipe.❤
Can some of the flour be replaced by protein powder? What would the new quantities?