Avocado Brownies that are SUPER easy and delicious!
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 flourless avocado 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) avocados, use half of one, or your best judgment.
The sweetener…. again, I just like to repeat this so I don’t get yelled at. I am currently on the Lakanto 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.
TROUBLESHOOTING for these awesome FLOURLESS AVOCADO BROWNIES:
- DO NOT OVER MIX! This will result in cake-y brownies. If you need to stop the blender or food processor and continue mixing/mashing the avocado by hand to get it to fully incorporate.
- Make sure your avocado is medium-large and ripe!. When you scoop it out, measure it in a measuring cup. 3/4 -1 cup of avocado gently pressed down.
- Don’t skimp on the nut/seed butter, use measuring spoons and a spatula to scrape them out!
- Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use more sweetener for a more indulgent flavor.
- I’ve edited the recipe from 1/4 rounded cup to 1/3 cup cacao… just to err on the side of caution. Not using enough cacao powder will result in eggy or avocado tasting brownies.
Thank you! All of you who make and share this recipe! I love seeing your posts on Instagram! Yeay Team Flourless Avocado Brownies. This recipe, my first viral one, even made it into my book: Made Whole!
If you want a more traditional brownie experience check out my KETO FUDGE BROWNIE (dairy and nut free).
Looking for more free recipes?
Fudgy flourless brownies! READ TROUBLESHOOTING SECTION BEFORE MAKING THESE!
- 2 large eggs
- 1 medium, ripe, hass avocado (3/4 cup)
- 1/4 cup melted ghee (lard or coconut oil)
- 3–4 tbsp unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Lakanto (erythritol+ monk fruit) or preferred granulated sweetener (xylitol, coconut palm, maple sugar etc)
- 1/3 cup cacao powder
- 1 tsp vanilla extract
- 2 tablespoons gelatin (optional, makes them chewy)
- 1/2 cup low carb chocolate chips or chopped up chocolate
- Pre-heat oven to 350F.
- Line a small baking dish, like a loaf pan with parchment paper.
- In the bowl of your food processor combine all of the ingredients.
- Blend om medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chucks of avocado left.
- Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
- Top with fun things. I’m partial to chocolate chips!
- Bake for 25 minutes. Until the edges begin to separate from the sides.
- Remove from the oven and let it cool for 15 minutes before handling.
- Pick it up, carefully, by the parchment paper and set it on a cutting board.
- Cut into 8 squares! Enjoy! Store leftovers in tupperware in the fridge for up to a week.
READ THE TROUBLESHOOTING SECTION ABOVE BEFORE ATTEMPTING THE RECIPE, THANKS!
- Serving Size: 1 square
- Calories: 152
- Sugar: (alcohols) 4.5g
- Fat: 13.8g
- Carbohydrates: 10g
- Fiber: 1.73
- Protein: 3.9g