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These 3 Ingredient Avocado Brownies are fudgy and so chocolatey that you won’t ever guess they are healthy. Made with creamy avocados, cocoa powder and maple syrup, they’re perfect as a vegan and gluten-free treat.
As a nutrition coach, I eat avocado every day. Whether for breakfast with protein bagels and scrambled cottage cheese eggs, or for dinner in a protein-packed bowl. It’s such a staple in my kitchen that I even use it for avocado mayo or desserts like these fudgy flourless brownies and my chocolate avocado mousse.
Avocado is one of the best ingredient for baking. Rich in healthy fats, it perfectly replaces butter, oil, and eggs when baking vegan. Plus, it’s packed with nutrients and vitamins like vitamin E, K, and folate.
Ingredients
This is an easy avocado brownie recipe with 3 ingredients. You only need ripe avocados, cocoa powder and maple syrup. Of course you can add some chocolate chips, chopped walnuts and a pinch of salt for more flavor. I’ve included precise quantities in the recipe card down below.
- Ripe avocados – You’ll need 2 ripe avocados of medium size, I recommend Hass avocados. To check for the perfect ripeness, gently press the fruit with your fingers. They should be slightly soft and green inside, not overly soft or rotten. I prefer fresh ones, but also frozen avocados may work. Just let them thaw overnight in the fridge.
- Cocoa powder – Use unsweetened cocoa powder, I like baking cocoa. You can replace it with raw cocoa powder, cacao powder or Dutch cocoa powder.
- Maple syrup – Pure maple syrup sweetens the dessert without refined sugar. Replace with honey, agave syrup, or with ⅓ cup of granulated sweetener for keto avocado brownies.
How to make avocado brownies
This recipe is very simple, it won’t require more than 25 minutes. The good news is, you can prep it straight in a blender or a bowl, if you don’t have a blender. Here are more details.
Step 1 – Prep. Preheat the oven to 350 °F (or 180 °C) and line a 8×4 brownie pan with parchment paper. As an alternative, you can grease it well with butter or oil.
Step 2 – Blend. Add 2 seedless avocados, ½ cup of cocoa powder and ¼ cup of maple syrup to a blender or to a food processor. Blend until it reaches a smooth consistency free of lumps.
No blender? No problem! If you don’t have a blender, add the avocados to a bowl and mash them with a fork. You should get a very smooth mixture free of lumps or pieces of avocado. Once you are done, add cocoa powder and maple syrup, then mix until smooth.
Step 3 – Bake. Transfer the batter to your prepared brownie pan and bake in hot oven of 20 to 25 minutes. Do not over-bake. The brownies are ready when a toothpick inserted into the center comes out clean.
Step 4 – Let cool. After baking, let them cool for at least 30 minutes. Their taste and texture get richer and fudgier as they cool, especially if they’ve been stored in the refrigerator.
Recipe tips
- Mash the avocados thoroughly until smooth, using either a blender or a fork. There should be no lumps or pieces remaining.
- If your brownie batter turns out too wet and runny, add a couple of tablespoons of your favorite flour (I recommend blanched almond flour) to achieve a smoother consistency. This may happen due to the differing water content in your avocados.
- Level up your simple avocado brownies with additional ingredients. I suggest stirring in the bater chopped walnuts or pecans, hazelnuts, chocolate chips, a teaspoon of vanilla extract, and a pinch of salt for extra flavor.
- Avoid over-baking, or they may get dry and tough. Even if they appear slightly undercooked after 25 minutes, don’t worry. Brownies tend to firm up further as they cool.
- For the best results, let them cool in the fridge overnight before serving. This will make them fudgier and much richer in flavor.
Storage directions
After baking, let them cool to room temperature. Then seal in an airtight food container and store at room temperature for up to 3 days. For a fudgier texture, I recommend refrigerating them. In the fridge, they’ll last for up to 5 days.
For a longer storage, freeze in an airtight food container or in zipping bags for up to 3 months. Before serving, let them thaw in the fridge and then reheat in hot oven for a couple of minutes.
Frequently asked questions
Avocado and chocolate brownies, does it taste good? Yes, it does. Odd as it may sound, avocado goes hands in hands with chocolate. It adds lots of richness, but thanks to its mild flavor the presence of avocado goes unnoticed.
If you follow a low carb diet, replace maple syrup with ether ¼ cup (60 ml) of sugar-free maple syrup or ⅓ cup (65 g) of keto granulated sweetener such as monk fruit, erythritol or allulose. The remaining ingredients (avocados and cocoa powder) do not require any substitution. Both are already poor in carbs and sugar.
Yes, you can! Just thaw it in the fridge overnight and make sure to drain off any excess liquid before using. This helps keep your brownies rich and fudgy.
More healthy brownies
- 3 ingredients banana brownies
- Sugar-free brownies
- Flourless pumpkin brownies
- Black bean brownies
- Flourless chickpea brownies
- Sweet potato brownies
- Cottage cheese brownies
If you try this recipe, make sure to leave a 💌 comment and ⭐️ star rating down below letting me know how you liked it. I love hearing from you!
3 Ingredient Avocado Brownies
Equipment
- blender or food processor
Ingredients
- 2 medium avocados, ripe, I recommend Hass
- ¼ cup (60 g) maple syrup, or ⅓ cup (65 g) keto granulated sweetener
- ½ cup (50 g) cocoa powder, unsweetened
- a pinch of salt, optional
- chocolate chips, optional for topping
Instructions
- Preheat oven to 350°F (180°C) and line a 8×4 brownie pan with parchment paper.
- Add seedless avocados, cocoa powder and maple syrup to a blender or food processor. Blend until smooth and free of lumps. If you don’t have a blender, add the avocados to a bowl and mash with a fork. Then add cocoa powder and maple syrup, and mix until smooth.
- Transfer batter to the prepared brownie pan and bake in hot oven for 20 to 25 minutes. Do not over-bake. The brownies are ready when a toothpick inserted into the center comes out clean.
- For best texture and flavor, let the brownies cool completely — they’re even fudgier after chilling overnight.
Notes
- Storage directions: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Keto avocado brownies: To make them keto, replace maple syrup with a sugar-free syrup, monk fruit, or powdered erythritol, and use almond flour if needed to adjust consistency.
Tastes great, been looking for a good sweet treat without all the bad stuff!! Still tastes a bit more like avocado than I’d like but I feel confident I can get over it since it’s the closest I’ve come to finding a spot on substitute for the real deal.
Hey Angelia,
thank you so much for your feedback! I’m so happy you liked my healthy avocado brownies 😉
For the taste, I recommend adding a little more maple syrup or honey and an extra touch of vanilla extract. This should cover the avocado flavor even more!
I wish you a great day and week ahead.
Best,
Matteo
AWESOME Brownies …so easy and delicious!
Hey Deborah,
thanks a lot for your feedback! I’m so happy you liked my easy avocado brownies 😉
Best,
Matteo