Avocado Brownies

Holy Guacamole!

If you’ve actually been following me since the very beginning, you might remember these.  It’s pretty much the one recipe that has remained popular the whole time, and for good reason.


Over the last year and a half I have made only miniscule changes to the recipe…I started using 2 big avocados (like fist-size?…I have big hands, I guess) rather than worrying too much about getting an exact amount, though I should note you want about a cup of puree.  But a little more won’t kill you.  Avocados are a superfood, remember?  Also, I found that halving the baking soda and using GF baking powder alongside it has given all of my baked goods a great texture.  This is because the baking soda is a basic agent that reacts with other stuff in the batter to get all bubbly and the baking powder has an acid (cream of tartar) already in it.  Chemistry is fun!  Just read your labels and make sure you get a GF and aluminum free baking powder…personally, I’m a fan of Featherweight Baking Powder.

So, yeah.  Avocados and chocolate are still like, secret besties.  If I’m gonna stuff my face with chocolate it might as well be sorta kinda good for me, right?  These are super fudgey and, trust me, do NOT taste like avocado.  Avocado is nature’s butter–it keeps these brownies so moist, even days later.  But I mean, if they last for DAYS…I’m sorry.  You’re not normal.  Nothing this good should survive the night ;-)

Avocado Brownies
Author: TGIPaleo.com
Prep time:
Cook time:
Total time:
Serves: 8
  • 4 oz Baking Chocolate or Chocolate Chips
  • 1 T Coconut Oil
  • 2 Large Avocados (1 c puree…give or take)
  • 1/2 c Honey or Maple Syrup
  • 1/4 c Unsweetened Cocoa Powder
  • 1 T Vanilla
  • 1 T Coconut Flour
  • 3 Eggs
  • 1/2 t Baking Soda
  • 1/2 t Gluten Free Baking Powder
  • 1/2 t Salt
  1. In a microwave safe bowl, stir together the coconut oil ans baking chocolate and nuke for about 20 seconds at a time until melted, stirring in between so it doesn’t curdle.
  2. Puree the avocados in a food processor–make sure there are NO LUMPS. We want brownies, not guac.
  3. Fold the chocolate into the avocados in a large mixing bowl.
  4. With an electric mixer, beat the remaining ingredients into the batter until smooth.
  5. Grease an 8×8 pan and pour the batter, smoothing out the edges.
  6. Bake at 350 degrees for 30 mins. Cool and serve.


Related Post

68 thoughts on “Avocado Brownies

  1. Jennifer

    4 oz of baking chocolate, is that unsweetened, semi sweet or bittersweet? Thanks

  2. Pingback: Paleo brownies? Don’t mind if I do! | Hippy Dippy Love

  3. Kristi

    I’m new to Paleo and I despise coconuts. I found an oil that does not have that flavor, but haven’t tried coconut flour. I do not want to bake these 20.00 brownies and have them taste like coconut. Any feedback would be great :) Thanks!!

    1. tgipaleo Post author

      With so little it won’t taste like coconut at all. If you’re worried about it, though, or are hypersensitive to the flavor, just use 1.5 T of arrowroot powder.

      1. Kristi

        Thanks so much!! I didn’t even notice the amount needed, haha. I just saw coconut and freaked out :) Can’t wait to try!!

        1. Lolly

          Just FYI expeller pressed coconut oil has no flavor and you still get all the benefits of coconut oil! I react to coconut and coconut flour so I know what u mean!

  4. Pingback: Avocadelicious ideas: Avocado-Strawberry-Chocolate Shake « My little jar of spices

  5. Kim McConkey

    OMG I LOVE these brownies which is odd because I don’t like avocados! In an effort to eat better/cleaner I made these hoping for the best but expecting the worst (those green things? Really?) and I’m happy to say you’ve proved me wrong! Thank you for showing me how to love avocados!! Can’t wait to try the Aztec Brownies!

  6. Pingback: gluten free beetroot brownie | NOOSA NUTRITION

  7. Kymber

    holy moly…these are SO yummy. NO hint of avocado taste (and I LOVE avocados). Hubby…who is NOT paleo gobbled them up too and had NO idea what is in them. So moist. I seriously had to put the extras in the freezer to keep me from eating the entire pan full.

  8. Pingback: 26 Chocolaty Paleo Brownies without Flour or Dairy

  9. Sam

    Just made these – and yes, they are AMAZING! even my hubby loves them and he doesn’t like any veggies or fruit.. thankfully he wasn’t in the kitchen when I made them tonight :)
    Thanks for sharing!

  10. Pingback: Paleo (Ish) brownies with Avocado | Our Cross Country Life

  11. Pingback: 25 Sweet Treats With Hidden Avocado (Grain Free, Paleo)

  12. Donna

    These were TERRIBLE. The texture was too wet, the chocolate too bitter. I think definitely use milk chocolate or semisweet chocolate, one less egg and more coconut flour. Next time I’ll try that.

  13. Pingback: Simple Pleasures | Fearless Food + Fitness

  14. Laurie

    Awesome Brownies!! I had only 1 avocado on hand though so I use 1 avo. and 1 banana, made 1 cup total…and they turned out amazing!! I love that they are not too sweet like give-me-a-glass-of-milk-right-now sweet, you can actually taste the cocoa. I used unsweetened chocolate as well. Thanks for sharing!

  15. Karissa

    I made these over the weekend… they were so fantastic! Tasted as brownie as I could have imagined. I did end up cooking mine for about 45 minutes and seemed to only get better the next day. I put a few nuts in mine and paired it with some coconut cream whip… BOOM. Delicious

  16. Pingback: Paleo Brownies – The Top 5 Recipes (GLUTEN FREE|DAIRY FREE)

  17. Lynn

    My husband and sons even liked these….so, it’s a hit. I want to make these for school, but cannot use coconut flour. What is a good substitute?

    1. tgipaleo Post author

      I would us 2 tablespoons of tapioca starch or arrowroot flour. Definitely hit it all with an electric mixer so it doesn’t get lumpy!

  18. Rosalind

    Recipe sounds great, I’m going to make it. Just want to be certain T means teaspoon not tablespoon? Thanks

  19. Pingback: 20 Paleo Brownie Recipes

  20. Sarah

    I just made these for the first time and WOW! I can’t imagine ever going back to regular brownies again. These were amazing!!

    1. tgipaleo Post author

      Hmm…the purpose of the coconut flour is to absorb moisture and act as a binder. Almond flour doesn’t act the same way. You can sub tapioca or arrowroot powder if needed.

    2. Melissa

      This did not turn out for me. I meticulously followed the recipe because I so wanted these to turn out. The texture was awful. It was a wet, heavy spongey texture. The flavor was not great and left a bad taste/feeling in my mouth. I so wanted these to turn out…

      1. Missy

        I agree! I loved the chocolateyness (if that’s even a word), but the after taste was of wet dog :-( I think it was the eggs. I wasn’t surprised by the texture, though. The black bean brownies I’ve tried have a similar texture. I wonder how I can get rid of the eggy wet dog taste…yuck.

  21. Brianna

    Ould it be possible to use stevia? My dad is diabetic and really shouldn’t have any form of sugar

    1. tgipaleo Post author

      I’ve honestly never baked with stevia, but it’s worth a try. I honestly don’t see why not!

  22. Suzanne

    Delicious! This was my first ever Paleo recipe. Brownies were fudgy and so moist. I followed the recipe exactly. Perfection.

  23. Pingback: Avocado Gluten Free Chocolate Brownies: Healthy Easy Trifle | Kristine Carr

  24. Bonnie Marks

    These brownies were super moist, delicious! I added 1/2 cup chopped walnuts, 2-T of coconut flour, used milk chocolate chips…

    1. Missy

      Hi :-) Did the extra Tablespoon of coconut flour give the brownies a less dense texture? I might have to try that.

  25. Angela F

    Wow! Was expecting these to come out decent at best, but I was wrong. They’re AMAZING, Definitely a different texture than regular brownies, but these are so moist and delicious!

  26. Pingback: Avokado och banan Brownies | Helenas fashion for food @ Spotlife

  27. Missy

    Did anyone else end up with a terrible after taste? I think it might be the eggs. It was sort of an eggy, wet dog taste. I was severely disappointed. I made 2 batches in 2 days and both tasted the same. Any suggestions? I see one commenter stated that she added 2 T of coconut flour. I wonder if that would help detract from that after taste. I could taste the chocolate and it was good :-) But I just can’t get beyond that bad taste of egg or wet dog or whatever.

    1. tgipaleo Post author

      Hmmm…you’re giving me a good excuse to okay around with the recipe on my snow day…I’ll see what I can do!

    2. Sheila

      I also had the same wet dog taste but also had a poor consistency despite following the recipe exactly. It wasn’t the eggs as ours were farm fresh from my own hens. They had a consistency of wet cake-like pudding. Yuck. My husband couldn’t even finish one and he eats 99.9% of what I make. Very disappointing.

  28. Simi

    ABSOLUTELY AMAZING!!! I personally do not like avocados at all, so I was pretty skeptical as to whether it would taste good. I like that it’s not too sweet, because it brings out the slight bitterness in the brownie, in which I think all brownies should have. My mother gave the thumbs up too!! (for someone who does not eat desserts) would definitely make this again!!

  29. john

    Just use almond flour or almond meal if you don’t like coconut flour. You people make way to big a deal out of this. It’s not rocket science.

  30. Maddie

    Fantastic recipe used gloden. Syrup instead wS trying to use up what I had at home

  31. newtopaleo

    I made these substituting white sugar for honey and used milk chocolate chips. I’m sorry to say that they are inedible to me. For some reason, the batter tasted delicious though, like pudding.

  32. Raylene

    These are delicious. The batter reminds me of boxed chocolate cake mix batter…I could eat this by itself. I make some substitutions to omit the chocolate chips (not paleo) and add in some spinach and they are amazing!

  33. Pingback: two green thumbs up: avocado brownies | daisies and damask

  34. Rob

    These are great!!!!! 2nd batch made in just over a week. We devour them. 5 1/2 year old absolutely loves them. So healthy. So tasty. I don’t understand some of the comments and substitutions people make. Makes little sense to me. These brownies are a winner on all fronts. Brownies for breakfast with no worries. Gotta love it!!!!!

  35. Pingback: Blood, Guts, Gore, and Brownies: Processing Grass-Fed Chickens - Letters From the Loft : Letters From the Loft

  36. ellie

    Texture was beautiful but mine had the wet dog taste too! So hard to explain but I think it might be the avocado. Ours are quite strong in flavour and come off our avo tree. Next time might use half the avo and add a banana?

  37. Pingback: Chia Seed/Avocado Chocolate Mousse Cakes | Barefoot and Soul

  38. Shannon

    My brownie didn’t turn the way I hope I cooked it for longer than recommended and it still was wet and spongy in the middle :( Is there anything I could have done to dry the mixture up? it was wetter than other brownie mixes ive made.

  39. Pingback: Avocado Brownies | breakingbreadwithmeg

  40. Pingback: Curb Chocolate Cravings! | KROQUEPOT

Leave a Reply