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–+ servings
A stack of 3 chocolate chip brownies.
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4.80 from 5 votes

Vegan Avocado Brownies

Fudgy avocado brownies that are vegan, gluten-free and made without oil but still have all the classic brownie flavor.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 16 brownies
Author: Deryn Macey

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 8x8 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. If you're not using a food processor, mash the avocado well with a fork then add the rest of the ingredients to the mashed avocado.
  • 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 8x8-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!

Video

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, such as peanut butter or tahini, 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: 1brownie | Calories: 136kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Sodium: 158mg | Fiber: 3g | Sugar: 13g