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!

Reader Favourite Dessert Recipe

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.