Vegan Avocado Brownies
Indulge in a delicious and healthy vegan avocado brownie recipe! You’ll love these for an easy dessert made with just 10 wholesome ingredient, no eggs, dairy or oil needed.
About the Recipe
Avocado brownies make a healthy and delicious alternative to traditional brownies. They’re rich, indulgent, taste amazing and are made with just 10 wholesome ingredients.
The creamy avocado and almond butter help achieve the texture of traditional brownies without the need for oil or butter.
These brownies make a fun and yummy way to include nutritious avocado in your diet and no one will guess they’re vegan, oil-free and gluten-free!
What You’ll Need
Please scroll down to find the printable recipe card with ingredient measurements. This section covers notes on ingredients and substitutions.
- Avocado: You’ll need 1 ripe avocado or about 2/3 cups mashed.
- Almond Butter: You can substitute any other nut or seed butter for the almond butter. For a nut-free brownie, use sunflower seed butter or tahini.
- Almond Milk: Use unsweetened almond milk or substitute any other plant milk.
- Oat Flour: You can use homemade or store-bought oat flour. If you’re using homemade oat flour just make sure it’s finely blended.
- Sugar: The recipe calls for brown sugar. You may substitute coconut sugar for a refined sugar-free recipe.
- Maple Syrup: Any pure maple syrup works or you can substitute agave syrup.
- Cocoa Powder: Use natural unsweetened cocoa powder (regular, most common kind).
- Chocolate Chips: Any dairy-free mini or regular semi-sweet or dark chocolate chips work. You can also use chopped dark chocolate.
How to Make (with Photos)
If you don’t have oat flour on hand, you can make some by blending rolled oats, large flake oats or quick oats into a fine flour consistency.
Step 1: Prepare for Baking
When you’re ready to start, gather your ingredients, preheat the oven to 350˚F (177˚C) and coat an 8×8 inch baking pan with non-stick cooking spray or line with parchment paper. If you use parchment, the brownies will be easier to remove.
Step 2: Mix Wet Ingredients & Sugar
Add the avocado, almond butter, almond milk, maple syrup and vanilla to a food processor or high-speed blender and mix until smooth and fully combined.
Do I have to use a food processor? No. You can mash the avocado in a mixing bowl with a fork, then mix in the rest of the ingredients.
Using a food processor or blender will make sure the avocado is completely smooth and blended in though.
Step 3: Add Dry Ingredients
Add the oat flour, cocoa powder, baking soda and salt and blend again until fully combined. You may need to stop and scrape down the sides to make sure everything is mixed in.
Add the chocolate chips and fold them in with a wooden spoon or spatula. Save a few extra for topping if you like!
Step 4: Bake the Brownies
Transfer the brownie batter to the prepared baking pan, smooth into an even layer and sprinkle a few more chocolate chips over top.
Bake them for 25-27 minutes or until a toothpick comes out clean in the centre. Let them cool in the pan for at least 1 hour so they can firm up, preferably until completely cool.
The longer they sit and cool, the firmer and fudgier they get. I would recommend chilling them in the fridge for a couple hours before slicing.
Frequently Asked Questions
That’s ok. You can make this recipe without a food processor or blender. To do this, add the avocado to a mixing bowl and mash into a paste using a fork or immersion blender.
Once the avocado is mashed, add the sugar and remaining wet ingredients, mix, then proceed with the remaining steps in the recipe.
Not all all. Avocado brownies taste sweet and chocolatey with hints of caramel.
The recipe is gluten-free as written as long as you use gluten-free certified oats to make your own oat flour.
Expert Tips
- Don’t skip cooling. If you slice the brownies before they’ve cooled, they’ll be a gooey mess. They’ll still taste good but they won’t be firm. I suggest cooling in the fridge for a firm, fudgy texture!
- Measure accurately. It’s important the ingredients are measured accurately for recipe success. The best way to do this is to use a kitchen scale to follow the listed amounts.
- Add ins. Feel free to mix in up to 1/2 cup walnuts, pecans or chopped almond.
How to Store
- Make sure the brownies are completely cool before storing.
- You can store them in the pan, covered with plastic wrap, or transfer them to an airtight container. They can be stored at room temperature for 2-3 days or in the fridge for up to 1 week.
- Avocado brownies can be stored in the freezer for up to 3 months.
Did you try this recipe?
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Vegan Avocado Brownies
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Description
Indulgent chocolate brownies made healthier by using avocado and almond butter instead of oil or butter. No one will guess they’re made with avocado and completely vegan and gluten-free.
Ingredients
- 1 ripe avocado (about ⅔ cup mashed, 120 g)
- ⅓ cup almond butter (90 g)
- ¼ cup unsweetened almond milk (59 mL)
- ½ cup oat flour (55 g)
- ½ cup brown sugar (90 g)
- ¼ cup maple syrup (60 mL)
- ½ cup cocoa powder (35 g)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup chocolate chips + more for sprinkling on top (80 g)
Instructions
- Preheat the oven to 350˚F (177˚C) and coat an 8×8 inch baking pan with non-stick cooking spray or line with parchment paper.
- Mix Wet Ingredients: Add the avocado, almond butter, almond milk, brown sugar, maple syrup, and vanilla extract to a food processor or high-speed blender and mix until well combined.
- Add Dry Ingredients: Add the oat flour, cocoa powder, baking soda and salt and mix again until smooth.
- Add Chocolate Chips: Stir in the chocolate chips using a spatula or spoon.
- Transfer to Pan: Transfer the brownie batter to the prepared 8×8-inch pan. Add a few extra chocolate chips on top if desired.
- Bake: Bake at 350˚F (177˚F) for 25-27 minutes or until a toothpick inserted into the middle comes out clean.
- Cool & Slice: Let cool completely in the pan before slicing and serving. I recommend putting them in the fridge for at least 1 hour to help them firm up. The longer you let them cool, the better the brownies will stay together. Once cooled, slice into 16 squares and enjoy!
Notes
It’s important to measure the ingredients accurately for success. I recommend using a kitchen scale and following the listed measurements.
Substitutions: A different nut or seed butter may be used instead of almond butter. Any plant-based milk could replace the almond milk. Coconut sugar or even granulated sugar could be used in place of the brown sugar.
Store leftovers in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1
- Calories: 136
- Sugar: 13 g
- Sodium: 158 mg
- Fat: 7 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g
Keywords: avocado brownies, vegan avocado brownies
