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Sharing my healthier take on brownies with these extra Fudgy Avocado Brownies with Chocolate Fudge Frosting. Don’t let the avocado scare you away, these brownies are insanely delicious. Made using ripe avocados for richness, sweetened simply with maple syrup, and studded with dark chocolate chunks. Add a rich fudge frosting for the best ever “healthy” brownie. Trust me, these are SO GOOD, and extra chocolatey too. Bonus? These have no processed sugars and are even gluten-free!

side angle photo of Fudgy Avocado Brownies with Chocolate Fudge Frosting with 2 brownies stack on top of each other and a bite out of top brownie

Avocado brownies? Yes, did you know they’re a thing? Even though it sounds weird, it works…and they are so delicious. This is a recipe I’ve been making for years. It’s become a go-to for me, especially throughout the month of January. We might be cutting back on the sugar, but that doesn’t mean we can’t still have our chocolate.

In fact, chocolate is actually needed. I don’t need to go into all the health benefits, but for sanity alone…it’s needed.

All joking aside, we’ve had two full days of snow here in Colorado. All the more reason to stay inside and bake. Plus, it’s Friday, and after a long week, nothing is better than something a little sweet, chocolatey, and extra delicious. Enter these healthy avocado brownies.

They are different. But trust me, they’re different in a good way.

Fudgy Avocado Brownies with Chocolate Fudge Frosting | #brownies #healthy

(pureeing the avocado)

Fudgy Avocado Brownies with Chocolate Fudge Frosting | #brownies #healthy

(after adding the chocolate to the avocado)

Fudgy Avocado Brownies with Chocolate Fudge Frosting | #brownies #healthy

(the chocolate avocado mixture)

Let me tell you some details about these brownies.

I took my basic brownie recipe and I made a few tweaks…ok a lot of tweaks.

The avocado replaces the butter while also adding a slight sweetness. Now, I’m not against using butter, but this is just a different more nutrient-packed way to bake a brownie. I promise you don’t even taste a hint of avocado. Promise.

The maple syrup replaces the sugar used in traditional brownies and makes these sweet, but not overly so. It also lends to the fudgy texture of these brownies, keeping them insanely moist.

The almond flour/meal replaces the white flour and keeps these brownies completely gluten free too.

brownie batter in mixing bowl

Here’s exactly how you make these.

First things first, you need a food processor or blender for this recipe. I know, a pain, but it’s worth it. You really want to be able to puree the avocado to ensure that zero chunks of avocado bake up in your brownie. Trust me, that you do not want.

So, you’ll puree together the avocados, maple syrup, vanilla, and a touch of instant coffee granulates until extra smooth. Then add melted dark chocolate and puree once more until the mix looks like pudding…and smells like it too.

Honestly? This mix right here? All on its own? It’s delicious.

Tip: make sure to use ripe, even spotty brown, avocados. You don’t want them hard or they will not blend nicely into the brownie batter.

brownie batter in mixing bowl with chocolate chunks

Once the chocolate avocado mix is done. Whisk the eggs in a separate bowl until bubbly on top. Then mix in the chocolate avocado mix, the cocoa powder, almond flour, and a pinch of salt.

Stir in the chocolate chunks and bake. Nothing very fancy at all. The only extra step is to puree the avocado, but again, this step really is a needed.

Fudgy Avocado Brownies with Chocolate Fudge Frosting | #brownies #healthy

The frosting.

While the brownies are baking, make the fudgy frosting. It’s just a mix of maple, coconut oil, dark chocolate, and cocoa powder. Here’s the thing about this frosting, when you finish making it, it will be runny and not stiff at all. This is OK, the frosting just needs time to chill and set up.

Let the frosting sit while the brownies cool off, then either pour or spread it over the brownies. As the frosting cools down, it will firm up into a soft fudge. It’s rich, creamy, and tastes incredibly decadent, but yet it’s not full of anything all that indulgent or “bad for us”.

I like to top my brownies with finely chopped chocolate and chocolate curls. Totally not needed, but I do enjoy the added texture on top.

side angle photo of Fudgy Avocado Brownies with Chocolate Fudge Frosting

Bottom line?

I know this all sounds a little too good to be true. And I know that the whole avocado in our brownies thing is kind of weird. But honestly, you don’t taste even one bit of avocado. I just asked my dad, who greatly enjoyed these brownies. He said that if I would not have told him I made these with avocados that he never would have known. So there you have it. Dad does not lie, especially when it comes to liking and disliking my recipes. He’s always honest.

All that said, these don’t taste just like the traditional brownies we all know and love. They are DELICIOUS, but they are different, more like a rich fudge. They’re not cakey but instead a little more dense. Enjoying just one will leave you satisfied…and probably wanting just one more. But then you’ll be good because these are rich and heavy on the chocolate.

Not complaining one bit. Perfect healthier brownie to bake up on a snowy weekend!

side angled photo of Fudgy Avocado Brownies with Chocolate Fudge Frosting

side angled photo of Fudgy Avocado Brownies with Chocolate Fudge Frosting stack on top of each other

If you make these be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!Fudgy Avocado Brownies with Chocolate Fudge Frosting.

Fudgy Avocado Brownies with Chocolate Fudge Frosting.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 Brownies
Calories Per Serving: 213 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chocolate Fudge Frosting


  • 1. Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
    2. In the bowl of a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee (if using) until smooth and no clumps of avocado remain. Pour in the melted chocolate and pulse until creamy.
    3. In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix, mixing until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.
    4. Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not over bake or these will become cakey. Allow to cool before frosting.
    5. Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cocoa powder and a pinch of salt. Let the frosting cool, then pour/spread the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set, 30 minutes to 1 hour.
    6. Once set, cut into bars and serve at room temp. Keep stored in a cool, dry place in an airtight container for 2-3 days.


Chocolate: I use a 70% dark chocolate bar. Use what you prefer, but use a higher quality chocolate for best results. 
Sugar Sub: you can use an equal amount of granulated sugar in place of the maple, if you prefer. 
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horizontal photo of Fudgy Avocado Brownies with Chocolate Fudge Frosting stack on top of each other

Fudgy Avocado Brownies with Chocolate Fudge Frosting | @hbharvest

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  1. Would love to try this recipe out but I’m out of eggs at the moment…would it be okay to substitute the eggs with applesauce?

    1. Hey Amber,
      So sorry, I’ve never tested that, but you could certainly give it a try! Let me know how the recipe turns out! xx

  2. Hi Tieghan!! Thoughts on subbing flax eggs for the eggs?? Might try it, regardless. But would love your expert opinion!

    1. Hey Bridget,
      I’ve never tried this, but it could work well for you! Let me know how the recipe turns out, I hope you love it! xx

  3. 3 stars
    Made these but made the mistake of adding the instant coffee, I think it’s what made them soooo bitter. I initially used maple syrup in the batter but ended up even adding some regular sugar. Used sugar for the frosting. Not my favorite recipe.

    1. Hi Holly,
      Thanks for giving the recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xTieghan

  4. 3 stars
    Thanks for the recipe! Is there anything else I can use other than coconut oil without compromising the quality?

    1. Hi Chris,
      You could use butter in place of the coconut oil. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. 5 stars
    So yummy! Made these twice in the last week. My husband loved them! He devoured the first batch and asked me to make them again. Thank you so much for all your hard work, developing and sharing your recipes. Using your recipes, I’m able to consistently make meals and desserts that my family enjoys. That makes cooking and baking fun again!!!

  6. I’ve always wanted to try avocado brownies & your recipes so far have not let me down. We’re snowed in and want to make these but don’t have the chocolate only cocoa powder or almond flour just regular flour. Do you think it’ll still work?

    1. Hey Amanda,
      So sorry, you are going to need the chocolate, cocoa powder, and almond flour (oat flour or all purpose flour would also work here). Please let me know if you have any other questions! xTieghan

    1. Not me making both you’re buffalo chicken quesadillas and avocado brownies in the same night ???‍♀️?? SO delicious, as always! ❤️❤️❤️

  7. This was a total fail for me. But I don’t blame the recipe. Actually the batter tasted great before going in the oven, but after baking it was super bitter, to the point I couldn’t get the taste out of my mouth for a long time. I think the avocadoes were the culprit. Perhaps the variety makes a difference. Won’t try again as there is only one variety available. Will definitely try other recipes from this site !

    1. Hey there! I’m so sorry this recipe didn’t work out the way you hoped! Is there anything you did differently? xxTieghan

  8. THIS is the BOMB of BOMBS. Moist, rich and better than most restaurants. If you want the best of the best flavors in chocolate baked goods, use King Arthur’s Double Dutch dark cocoa powder. Don’t use Hersheys!! Thank you for this recipe, my husband asks for it often!