This post may contain affiliate links, please see our privacy policy for details.

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: 225 kcal

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

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


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. 
View Recipe Comments

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

Fudgy Avocado Brownies with Chocolate Fudge Frosting | @hbharvest

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. How would using oat flour (puréed oats) instead of almond flour work do you think? Husband and daughter are allergic to tree nuts.

    1. Hey Clare,
      I think oat flour would work just fine here! I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    I wanted to make avocado brownies and was looking for a recipe, and of course most of them were vegan. I’ve done my share of vegan cooking (including an entire wedding cake), but in this case I was like “oh heck no…I don’t want to deal with that right now, I need the comforting springy sproiginess of animal protein strands to hold things together.” Meaning eggs. So then H.B.H. popped up in the intermanet machine, and I was like “thank god.”

    I made the recipe using brown sugar, and a high quality dark cocoa powder. I did a rocky road variation with toasted Pecans in the brownies, then after baking covered it with halved marshmallows that I out under a broiler for 5 minutes. I’m not personally a chocolate, brownie or marshmallow fan, lol, but they’re for friends who are. This made a very dense, rich brownie that I thought was quite good. They do lack that nutty, buttery flavor of…well… butter, but I rather dislike buttery greasy baked goods, so I thought this was a mass improvement on brownies, which I’d never touch with a ten foot pole in their traditional form.

    And I mean sheesh…this recipe takes 140 grams of fat (90 saturated) and makes it 15 grams of monounsaturated…ARE YOU KIDDING ME? Yes!

    1. Hey Davey,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! Also, thanks for sharing what worked well for you. xTieghan

      1. 5 stars
        I liked these a lot and wanted another go at putting the recipe to use. So for my 4th of July non-dairy ice cream social, I made mint brownie non-dairy ice cream. These brownies work great for that! They don’t get rock hard in the ice cream, but they don’t crumble apart either. My mint ice cream base was: 1 bunch fresh mint, 2 cups sugar, 6 egg yolks, 1/4 tsp salt, 1 can coconut cream, 1 cup coconut milk, 2 cup soy creamer, green food coloring. Muddle mint with 1/2 cup sugar, then steep in scalding hot soy milk for 3-4 hours. Then cook as you would a custard, tempering eggs then cooking to 170 degrees before straining and chilling. My four lactose intolerant friends are quite looking forward to an ice cream bar they can enjoy.

        1. Hey Davey,
          I am thrilled that this recipe was enjoyed, thanks so much for making it! Thanks for sharing your recipe. Happy 4th of July!🇺🇸 xTieghan

  3. 5 stars
    WOW. These were SO GOOD! Doesn’t taste like avocado at all and they’re super fudgy (which I prefer over cake-y brownies). The frosting is also delicious! I’m going to make these any time my avocados are a bit too ripe!

    1. Hey Jenna,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  4. 5 stars
    This is perfect! It’s more of a Fudge then a brownie and that’s ok with me! I did not add coffee but I did everything else. They had no idea it had an avocado in it and the kids thought they were the best brownies ever. So I made it again for a new group for Easter:)
    Thanks for this!

    1. Hey Stephanie,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  5. 5 stars
    I cannot find words to accurately describe how delicious these are. Somehow they are even better the day after. So easy to make too! I added walnuts for a crunch and highly suggest it 🙂

  6. This icing is separating and not working – any ideas? I”ve tried it twice now, using 70% dark chocolate and coconut oil (that is solid until it melts). It is not working and I need this for dessert!

    1. Hey Beth,
      So sorry you are having issues with the frosting. Was there anything you adjusted in the recipe? Have you allowed it to cool? Let me know how I can help! xTieghan


  8. Hi! Would this work with a graham cracker crust? I’m craving a s’more dessert that’s not too sweet. Just wondering how to adjust the baking temp and time.

    1. Hey Jenny,
      So sorry I have never tried making these with a crust, but you can certainly give it a try! Happy New Year! xTieghan

    1. Hey Shelsea,
      Yes, all purpose flour would work well here. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan