Flourless Avocado Brownies


How A  Brownie Is Born

This recipe came about one night after dinner. My son really wanted dessert and I wan’t about to give him some sugar laden treat right before bed time. Like a mad scientist I began to throw random things into my blender. Made a batter, poured it into a ramekin and baked it in my little counter top oven (I love that thing). It was pretty good. The consistency was great, but it needed more cocoa. Either way, it satisfied my kids sweet tooth and peaked my interest in nailing down a recipe.

I have made it 4 times. The second time was close. The third I nailed it and the fourth was just to make sure! Ha! Luckily these brownies are squeaky clean and I have zero qualms about my family eating them for breakfast, snack or after meal treats. My toddler might declare war when I put avocado slices on his plate…. but Mami gets the last laugh… because AVOCADO BROWNIES, bitch. No, I don’t call my four year old names… although, sometimes…. I want to. #Realtalk Toddlers are little emotional terrorists.

I don’t know what I love more about these brownies… the fact that they are made entirely in my blender (or food processor) or the fact that they are 80% avocado and eggs but taste like fudgey goodness…. it’s a toss up.

Ok, a few things….

In the recipe I say 1 hass avocado. I use a whole one, I consider these medium sized, about the size of my fist. If you have massive (I’m looking at you Florida) avocadoes, use half of one, or your best judgement.

The sweetener…. again, I just like to repeat this so I don’t get yelled at. I am currently on the Swerve (Erythitol) train, because it’s working for me. Use what works for you, be that coconut palm sugar or cane sugar. It’s your body loves. You know it best.

A note on the cacao… I love GOOD cacao… I used Wild Foods Wild Cacao powder. I have also made them using really dark dutch process cacao powder. Both work.

Alllllllrrrriiiiggghhttyyy then! On to the recipe!


While the vast majority of you have LOVED this recipe, I have had a few complaints of spongy/eggy results. That’s not how it’s supposed to be. So here are some suggestions to avoid this not so favorable result:

  • DO NOT OVER MIX! I actually made this mistake once. I made an extra large batch and blended it wayyyyy toooo long. Once everything is combined and the avocado is smooth, done. No need for overkill 🙂 
  • Make sure your avocado is medium-large and ripe but firm. When you scoop it out, measure it in a measuring cup. If your whole avocado, pressed down doesn’t fill a cup, then you need more avocado. If it’s a little more than a cup, that’s ok! 
  •  Make sure you’re getting in the full two tablespoons of nut butter, use measuring spoons and a spatula to scrape them out! Make sure your nut butter is 100% almond or peanut or cashew… no added oils or other fats, that may impede the cooking process.
  • Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use up to 1/2 a cup of sweetener to give them a more indulgent flavor. 
  • Did you use enough cocoa powder? Note the recipe calls for  ROUNDED or HEAPING cup! Which means when you scoop your chocolate powder up it should be full + some piled on top! If you don’t add enough cocoa powder you won’t get the chocolaty flavor! 


Shop For Ingredients:

Tin Star Ghee 


Flourless Avocado Brownies
Write a review
1578 calories
146 g
473 g
108 g
32 g
37 g
486 g
1392 g
109 g
0 g
64 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1578
Calories from Fat 926
% Daily Value *
Total Fat 108g
Saturated Fat 37g
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 50g
Cholesterol 473mg
Sodium 1392mg
Total Carbohydrates 146g
Dietary Fiber 23g
Sugars 109g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 eggs
  2. 1 medium, ripe, hass avocado (1 cup +)
  3. 3 tbsp melted ghee (or melted butter)
  4. 2 FULL tbsp unsweetened almond butter (or other nut butter)
  5. 1/2 tsp baking soda
  6. 1/4 tsp salt (if your nut butter is salted omit or reduce)
  7. 1/4 cup Swerve or (1/2 cup coconut palm sugar)
  8. 1/4 heaping cup cacao powder (unsweetened cocoa powder)
  9. 1/2 tsp vanilla extract (optional)
  10. Toppings
  11. Raw Cacao Nib
  12. Chocolate Chips
  13. Nuts
  14. Seeds
  1. Pre-heat oven to 350F.
  2. Line a small baking dish (I used a 5x7 Pyrex) with parchment paper.
  3. In the bowl of your blender or food processor combine all of the ingredients.
  4. Blend om medium, low power until just smooth. No more than 30 seconds.
  5. Use a spatula to transfer the batter into the baking dish and smooth it out evenly.
  6. Top with fun things if you wish. I'm partial to cacao nibs.
  7. Bake for 25 minutes. If you're using a metal baking dish it could be less time. Check it after 20 minutes. It's done when the top begins to crack and it has turned a deep brown color. The top will be slightly soft but dry to the touch.
  8. Remove from the oven and let it cool for 15 minutes before handling.
  9. Pick it up, carefully, by the parchment paper and set it on a cutting board.
  10. You can make 4 large pieces, 8 medium pieces or 12 mini squares. Up to you!
  1. Store in tupperware.... or the same Pyrex where you baked it with lid on, room temp. It will stay fresh for a few days. Putting it in the fridge will make it hard.
  2. Enjoy!
  1. Macro for 4 big servings: Calories 293 Fat 27.6 Carbs 10 (Net carbs 4) Protein 6.5
The Castaway Kitchen http://thecastawaykitchen.com/