Flourless Avocado Brownies (Paleo)

Flourless Avocado Brownies are an easy grain-free, refined sugar-free paleo dessert recipe. The brownie batter is made easily in your food processor and only requires a handful of basic ingredients.

Just when you thought I was finished posting dessert recipes using avocado….

In walked these flourless avocado brownies.

Our history with avocado-based desserts includes Key Lime Vegan Ice Cream , 4-Ingredient Chocolate Mousse, Vegan Key Lime Popsicles, Dairy-Free Avocado Fudgesicles …and more!

These sultry lumps of avocado lovin’ are so easy to make and are a marvelous healthier treat. They are soft and chewy with an epic fudgey goo factor (if you add the chocolate chips). 

The ingredients needed to prepare these brownies are straight-forward!: one ripe avocado, eggs, almond butter, coconut sugar, cocoa powder, vanilla extract, baking powder, and chocolate chips (optional…but mandatory).

I know what you’re wondering, and no, you can’t taste the avocado or the almond butter. They don’t have the an identical flavor and texture to regular brownies, but they are sure to please!

Recipe Highlights:

  • Grain-free and gluten-free
  • Dairy-free
  • Refined sugar-free
  • Flourless
  • Easy to prepare! (whiz it up in a food processor or blender)
  • Ultra gooey (just add chocolate chips!)
  • Includes healthy fat

How to Make Flourless Avocado Brownies:

Preheat the oven to 325 degrees F. Line an 8” x 8” or 9” x 9” cake pan with parchment paper.

Add all ingredients except for the chocolate chips to a food processor. Process until completely smooth. You may need to stop the food processor and scrape the sides a couple times using a rubber spatula. 

Stir the chocolate chips into the batter until well combined.

Transfer the brownie batter to the lined baking pan and smooth into an even layer.

Bake on the center rack of the preheated oven 40 to 45 minutes, until brownies have set up.

Remove brownies from the oven and allow them to cool at least 20 minutes before slicing and serving.

Recipe Adaptations:

  • Replace almond butter with peanut butter, cashew butter, or nutella.
  • Omit the chocolate chips for a lower sugar brownie.
  • Make recipe vegan by replacing the eggs with two flax eggs (2 Tbsp ground flax seed + 6 Tbsp water. Stir together in a bowl and allow mixture to sit 10 minutes, or until thick and gooey).
  • Add chopped walnuts or pecans.
  • If you use regular cane sugar, replace the coconut sugar with dark brown sugar.
  • Add a couple scoops of protein powder if that’s your jam.

Whatcha gonna do with your ripe avocados?

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Avocado Brownies Recipe

Course: Dessert
Cuisine: American
Keyword: avocado, chocolate, coconut sugar, dessert, gluten free, grain free
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 16 brownies
Author: Julia

Fudgy flourless avocado brownies made paleo friendly with coconut sugar and almond butter

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Ingredients

Instructions

  1. Preheat the oven to 325 degrees F. Line an 8” x 8” or 9” x 9” cake pan with parchment paper.

  2. Add all ingredients except for the chocolate chips to a food processor. Process until completely smooth. You may need to stop the food processor and scrape the sides a couple times using a rubber spatula. Stir the chocolate chips into the batter until well combined.

  3. Transfer the brownie batter to the lined baking pan and smooth into an even layer. Bake on the center rack of the preheated oven 40 to 45 minutes, until brownies have set up.

  4. Remove brownies from the oven and allow them to cool at least 20 minutes before slicing and serving.

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Comments

    1. Michelle

      You have the recipes as Coconut sugar listed twice, 1 cup each. Is it suppose to be 2 cups or is their an ingredient missing.

      Reply
  1. Patricia

    What’s the least amount of sugar that I can I use?
    What about honey or maple syrup instead.
    I don’t need it to be sweet, I like 85% chocolate.
    Thanks!

    Reply
    1. Julia Post author

      Hi Patricia,

      The brownies are lower on the glycemic index as it is, since we use coconut sugar. You can cut the coconut sugar down to 2/3 cup and skip the chocolate chips altogether. As an alternative, you can use a zero sugar sweetener like xylitol or erythritol (I’d start with 1/2 cup and see if it’s sweet enough) to make the brownies low-carb.

      Reply
  2. Mallory

    Looks tasty Julia! I love your blog and I think we have the same gut haha. Everything you make is perfect for my body and always tastes super creative. 🙂 For these brownies, do you think I could sub honey or maple syrup in place of coconut sugar? Too much coconut sugar bothers my stomach sometimes. Thanks!

    Reply
    1. Julia Post author

      Hi Mallory! My heart goes out to you! Yes, you can sub either honey or pure maple syrup for the coconut sugar. I would start with 1/2 cup and add an additional 1/3 cup almond butter to ensure they hold together. Hope you enjoy!! xo

      Reply
  3. Pingback: Fudgy Paleo Beetroot Brownies - The Roasted Root

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