Fudgy Avocado Chocolate Chunk Brownies That Melt in Your Mouth

These simple, fudgy Avocado Brownies will change everything you thought you knew about brownies. You won’t believe there’s avocado in them! Gluten free and studded with big chocolate chunks, they make a rich, satisfying treat.

This recipe was originally posted April 2015 and updated April 2020 with new photos and improvements.

Avocado Brownies with All the Chocolate Chunks

If you’re wondering why use avocado in brownies, you’re not alone. Years ago I experimented because avocados felt like a healthier swap, but early attempts were underwhelming.

When I rediscovered an old avocado brownie idea and had a few very ripe avocados on hand, I reworked the recipe until the texture and flavor were truly brownie-worthy. The result is rich, fudgy, and chocolate-forward—no bland avocado taste here.

I also have a toddler who used to eat everything; lately I try to sneak extra nutrients into snacks. These brownies are one delicious way to add avocado to the menu without anyone noticing.

Why I love these brownies:

• Made in a food processor. Toss the ingredients in, blend, and bake—minimal effort and no tedious stirring.
• Fudgy texture. I adjusted the ratios so they stay moist and rich rather than chalky.
• Quick to make. From start to finish in under 45 minutes.
• Plenty of chocolate chunks. The batter is studded with large pieces for a pleasant, melty bite.

What you need to make these avocado brownies:

• Very ripe avocados. They should be soft and creamy—underripe fruit won’t give the right texture.
• Two sweeteners. This recipe uses both maple syrup and brown sugar for depth of flavor.
• Dairy-free option. Use oil instead of butter if you want these dairy free.
• Chocolate choice. I use dark chocolate chunks, but chips are fine if that’s what you have.

Gathering ingredients takes longer than the recipe itself. This is one of those favorites where you pop everything in the processor, press a button, and you’re nearly done.

How to make this recipe:

• Preheat the oven to 350°F (175°C).
• In a food processor, combine the avocados, melted butter, eggs, maple syrup, brown sugar, and vanilla. Process until smooth, scraping down the sides as needed.
• Add the almond flour, cocoa powder, baking powder, and sea salt. Process again until the batter is uniform. If using espresso powder, add it with the dry ingredients.
• Toss in the chocolate chunks and pulse a few times to break them down slightly and distribute them throughout the batter.
• Line an 8×8-inch baking pan with parchment paper and lightly spray or oil it. Pour the batter into the pan and spread evenly. Sprinkle extra chocolate chunks on top if desired.
• Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out with little to no residue. Avoid overbaking to keep them fudgy.
• Let cool before slicing, or enjoy warm. Store covered in the refrigerator for 3–5 days; they’re also tasty chilled or warmed briefly.

Notes:

• For fudgy brownies, do not overbake. The center should remain slightly moist when you remove them from the oven.
• I store these in the fridge and usually warm them up a bit before serving, but they’re also great straight from the fridge.
• The baked brownies will appear darker than the raw batter—this is normal.

Other sweet treats to try:

• Dulce De Leche Cheesecake Brownies
• Gluten Free Blondies
• S’mores Brownie Skillet
• Double Chocolate White Bean Brownies
• Nutella Crumble Bars
• Small Batch Chocolate Chip Cookies