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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 | halfbakedharvest.com #brownies #healthy

(pureeing the avocado)

Fudgy Avocado Brownies with Chocolate Fudge Frosting | halfbakedharvest.com #brownies #healthy

(after adding the chocolate to the avocado)

Fudgy Avocado Brownies with Chocolate Fudge Frosting | halfbakedharvest.com #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 | halfbakedharvest.com #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.

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Ingredients

Chocolate Fudge Frosting

Instructions

  • 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.

Notes

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. 

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

Fudgy Avocado Brownies with Chocolate Fudge Frosting | halfbakedharvest.com @hbharvest

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Comments

  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

  7. I TRIED THIS RECIEPE ON SUNDAY AND LOVED IT SO MUCH MY FULL FAMILY EATEN EVERYTHING EVEN THEY WERE DEMANDING FOR MORE

  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

  9. 5 stars
    So good! Made these using coconut sugar instead of the maple syrup and it was so delicious! You really cannot taste the avocado at all. I ate a slice along with some vanilla ice cream and it was perfect. Will be making these again for sure

  10. I’ve made these before and they were great! I’m going to make them again to mail to some friends for Christmas, and am attempting to make them vegan. I’m hoping either applesauce or canned pumpkin will work as an egg replacement. I was thinking I should freeze these before sending them in the mail, hoping they will hold up better in transit. Can you freeze these, and do you recommend doing so before mailing?

    1. Hey Danielle,
      I am so glad you have enjoyed this recipe! Yes, you can totally freeze these, although I have never shipped them before:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  11. I don’t know what happened, but mine turns out kind of bitter. The brownie ended up sweet and bitter at the same time. The texture is pretty fudgy, but not as fudgy as the regular brownie. I find my brownie very moist and didn’t rise too much (it deflate immediately after I get the brownie out of the oven). However, it is not a bad recipe to try and I might try to experiment with different ratio or ingredients.

    1. Hi Angelina! I am glad you enjoyed these, but please let me know if there is anything I can help with! Is there anything you could have changed in the recipe? xTieghan

  12. 5 stars
    If there were the option for 6 stars, it would be here. Wow, We do not need another brownie recipe after this one. This is solid gold. Every have a Cosmic Brownie (sorry, I love them). These win over those and these are so much healthier, I’m just trying to figure out if eating the whole pan still qualifies as ‘healthy’. Why not?

    PS – do not forget the instant coffee. It adds to the rich chocolate flavor but does not make it taste like coffee!

    1. Haha that is amazing! I am so glad this turned out so well for you, Katie! Thank you for trying these! xTieghan

    1. Hi Farrah! I’m sorry, but I am not sure if these are suitable for a keto diet. I have not looked far enough into that diet to know for sure. I would recommend putting the ingredients into a food calculator to find out the fats. xTieghan

  13. 5 stars
    This is fantastic recipe! Followed the recipe exactly and the avo-brownies came out perfectly. Decadently rich and satisfyingly chocolaty. Quality of ingredients definitely matters for a recipe like this. Splurge on the “really good” chocolate and maple syrup in the grocery. A new dessert staple!

  14. 5 stars
    I’ve made these several times and they are great. Because I’m too lazy to go buy almond meal/flour, I’ve been using oat flour (1:1 ) with no problems. The texture is still great! Do not skip the instant coffee! It really adds to the chocolate flavor without tasting like coffee.

  15. Yummy…. Really I Can’t Stop My Tongue To Eat This Avocado Brownies. I Will Surely Try This On Next Sunday.
    Thanks !!

  16. What if i want to do a peanut butter frosting? can i use the same recipe and just use peanut butter instead?

    1. Hi Lauren,
      Yes that should work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    This is such a wonderful recipe that is loved by the whole family. I already made it three times in the last two months. I cut it up in tiny little squares which we enjoy with tea, coffee or even a glass of dessert wine. Thank you!

  18. 5 stars
    These are delicious! I’ve made these from quarantine and had to change a few ingredients. First, I used all-purpose flour. Second, we only had one free Cracker Barrel bottle of maple syrup at my house, so I used about half maple syrup and half butter-flavored brown syrup. Third, I used half semi-sweet chocolate and half dark. After 25 minutes, a toothpick came out clean and they are great! One thing I would say is to maybe sift the cocoa powder. Next time I’ll likely add just a little brown sugar as well, for the sweet tooth. Thanks for this recipe!

    1. I am really glad this turned out so well for you Olivia! Thank you so much for trying it! xTieghan

    1. Hi Reem! I have not tried it with these, but if you do please let me know! I hope you love this! xTieghan

  19. 3 stars
    A different kind of brownies
    I would describe them more like a soft fudge. I substituted the almond flour with regular flour and since I don’t care for dark chocolate, used semisweet. Maybe those changes were big enough to make the brownies very different from yours ? The texture seemed the same. Cannot tell that avocadoes were part of the ingredients ! I brought the dish to work and received mixed reactions. I thought the brownies tasted ok , but not a favorite

    1. Hi Carol! Almond flour absorbs a lot of moisture when its used in baking, so you would need to adjust the recipe when using regular flour! Please let me know if you have any other questions! xTieghan

  20. 5 stars
    This is the 2nd time I’ve made this recipe. I followed it exactly the first time and added some fancy sprinkles to the top and it was SO good. Really rich and not too sweet. I wanted to try to make it again for Valentine’s Day and processed in 3 cooked beets with the avocado in hopes of getting a red velvet looking brownie. The color didn’t come out in the final product but the taste was still so good. And I got a little extra nutrition in there too I guess. Thanks for this amazing recipe!!

  21. Made these yesterday. Awful! Flavor was good but texture was like mousse! I baked an extra 5 minutes to try and firm up but didn’t help. Do you think my avocados were too big? Should these be stored in the fridge?

    1. Hey Sue, what size where your avocados? You should be using small to medium avocados.

      Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details and since most love these I am not sure what happened. Hope I can help you! xTieghan

  22. 5 stars
    These are SO GOOD. Absolutely incredible. The frosting is a must! My friend and I were so surprised at how decadent these were.

    1. I am sure coconut flour will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  23. 5 stars
    I am just tickled with how amazing these turned out. I was very doubtful about the avocado and really that doubt was fear. Even tasting the batter I could taste a hint of av. However, after baking, frosting, and cooling? These bad boys were fudgey, chocolatey, rich, and without a hint of avocado flavor.
    I had to make a couple adjustments based on ingredient availability and used the oat flour and then butter and powdered sugar in the frosting part. Scared or not, everyone needs these in their life.

  24. 4 stars
    Sooooo good! I’m always looking for a healthy dessert option that is also tasty and so many seem to miss the mark. I loved these so much and so did my husband! I didn’t have time to make the frosting so I can’t wait to try it next time. These little babies were so fudgy and chocolatey all on their own, thank you for an awesome way to satisfy my 24/7chocolate craving.

  25. 5 stars
    I was seriously so blown away by these. You can’t taste the avocado AT ALL, and trust me I was looking for it! Girl, thank you so much! You inspire me every day!

  26. I have made these twice now and they only keep getting better! I added “Bare” coconut chips on top and they came out amazing!! My family and co-workers love them!

    1. Hi! I would try using an equal amount of coconut flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! I have not texted with an egg replacement so it is hard to say. I would recommend using 2 flax or chia eggs. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hey Amanda! Yes, you can use an equal amount of all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  27. I took the plunge and made these today! They are truly delicious! I’m allergic to nuts so I used coconut flour (trying to keep them GF). I used internet approved almond to coconut flour substitution rules; a quarter cup to every one cup of almond flour and an extra egg. This worked out to about an eyeballed 1/8c coconut flour. Mine were done cooking at the 25min mark. I attempted the frosting with granulated sugar which did not work well for me but the second batch I made as written with maple syrup. As someone who doesn’t always love the taste of maple syrup in baked goods I can assure you it’s not noticeable here. Nor is the avocado flavor in the brownies unless you’re serving them to a stick in the mud who’s looking to be contrary. Let them protest and eat their portion.

  28. I made these and they are terrible. Not just the texture but the flavors are bizarre. Yuck. What a waste of time and money. Less than one star… Seriously disappointed.

    1. Hi! Please let me know if you have any questions or something went wrong while making these! I would love to help! xTieghan

  29. Amazing! Very rich, so only need a small bite! The kids had no clue there were avocados in there and absolutely LOVED them!

  30. 5 stars
    Delicious! My only comment for others is wait to make frosting until brownies have cooled; I made to far in advance and was a bit hard to spread nicely but still tastes delicious.

    Very good; I’m always looking for gluten and dairy free recipe for work and school events.

    Thanks!

  31. The brownies are unbelievably delicious! I substituted monk fruit sweetener for the maple syrup in the brownie batter,making them very low carb. Great for me because I’m diabetic. The substitution worked well. The batter was hard to resist, very much like traditional brownies. Your recipes are amazing!! Nothing I’ve tried has been disappointing.

  32. 5 stars
    Oh my. I have just recently discovered your blog it is stunning. I absolutely love the photography. These brownies like wow they where good. We ate them warm last night and then for breakfast again. I’m so jealous of all your snow you get in Colorado. I just moved down south and am experiencing snow withdrawals 🙂 I hope you have a wonderful week enjoy that snow for me. P.s I love the snow pics 🙂 thanks K.J

    1. Haha brownies for breakfast sounds like my kind of household!! I am so glad you loved this, Krisy! Thank you so much for trying them! xTieghan

  33. Mine didn’t last long enough to take a picture! Everyone loved them and asked for the recipe…. sent them to your web site!

    1. Haha that is the best comment! I am so glad you all loved these brownies! Thank you for trying and sharing with others! xTieghan

  34. 5 stars
    I am so impressed by these brownies!! I made them vegan by using 2 flax eggs and under baked them so they are more like fudge but they are so tasty. Almost too rich for me so next time I might adjust the type/amount of chocolate I use but overall these are seriously so good! I have friends coming over in a few days so I’m going to pop them in the freezer til then. 🙂

  35. 5 stars
    As usual, another delicious recipe! The texture of the brownie is perfect. I would like them to be a little sweeter. Any recommendations if I were to add some sugar to the batter ?

    1. Hi Kaitlin! I would add 1/4 cup granulated sugar when you add the maple. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

    1. Hey Karen! Yes, regular flour works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  36. This is exactly how I like to eat my brownies. Fudgy and dense, please! More people should get on the avocado-in-sweets train because you really can’t taste it, but it truly adds a creaminess and richness that can’t be replicated (in smoothies, too!) Trying these this weekend!!

  37. These look amazing and I would love to try them, however there is an extreme nut allergy in our family. I was hoping that I could substitute oat flour for the almond flour. Do you think that would work with this recipe? Thanks.

    1. Hi Joanne! I think oat flour or regular all-purpose flour would both worth well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  38. Do you know if you are using small or large avocados? At the stores here you can buy “large” and “small” so I’d want to make sure I was using the right amount. Thanks 🙂

    1. Hi Katie! I would use 2 small avocados. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hey Mary Lu, I recommend using either 2 flax or 2 chia eggs. I have not tested this personally, but other have done so and had success. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  39. I posted earlier, but I just looked at your cookbooks, and can I just say they are stunning! And, your story is great. Having lived in Colorado (in the Boulder area) and skied for nearly 30 years, I can identify with why you live in Silverthorne! Again, you are a gem! Thanks for sharing your love of cooking!

  40. Wow! You are amazing. I love your recipes. Your site is also amazingly beautiful with your use of photos and the design of your layout. Having had a food blog once, in the past, and only for a year, I truly admire a person who can create such beauty in their food and their presentation of their website. Well done you! You are by far my favorite!

    1. Awh you are too kind! I am so glad you are liking this recipe and I hope you try it! Thank you so much Jane Ann! xTieghan

  41. Hi Tieghan! Happy New Year!
    I love your recipes. They always turn out great.
    One question though, I don’t have a food processor. Can I use a blender instead or a stand mixer? Do you think it would work as well?
    Thank you very much.
    Chris

    1. Hi Chris! A high powered blender should would well for these brownies. I would not use the stand mixer however. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  42. 5 stars
    I made these for a “best brownie contest” at work, and out of 20, these came in 3rd! And it wasn’t even a healthy food competition. That is saying a lot. I absolutely love these and cannot wait to make them again. Beware though.. you can easily eat a whole pan in one sitting. haha

    1. HI there! That is just a typo, sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  43. In brownie recipe, 2 eggs *, what does the asterisk signify?
    Frosting – is coconut oil in liquid form? I have seen it in a jar – consistency of crisco. Thank you for your help.

    1. Hi there, I am sorry I am unsure what you are asking. Can you please clarify? The coconut oil is in liquid form.

  44. 5 stars
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  46. 5 stars
    I’ve made this several times… SOOO YUMMY!!! I have to cut them and freeze them so I don’t eat them all at once!!!!! Such a perfect nighttime treat without any guilt!!!

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  48. oh wow. helath food that doesnt taste healthy is the best. will be making that soon..
    can i ask where you buy your chocolate from? dark chocolate…it looks soo amazing and which one if u dont mind??

  49. 5 stars
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  50. 5 stars
    Hi, I like the way you publish. I like the subject. Thanks for such a awesome your web. I like it. Thanks.

    1. Hi April! I do not supply the nutritional information for my recipes. So sorry about this! I think many people find online food calculators to work the best. Let me know if you have any other questions!

  51. 5 stars
    These brownies are ridiculously delicious. Thank you for taking the time to share your recipe!
    Very easy too. I used my 9inch cast iron skillet, baked for 30 minutes, and they came out just right.
    No worries if you don’t have dark chocolate on hand for chopping.. you can melt 2 tbsp coconut oil with
    1-2 tbsp sweetener of choice in a saucepan, add 6tbls cacao, and boom… liquid chocolate 🙂

  52. Super excited! Made avocado chocolate mousse once and it was to die for! I want to make these right now and only problem is I don’t have coconut or almond flour, only all purpose flour in the house I think. Can this be subbed out?

    1. all purpose flour will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  53. 5 stars
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    1. HI! I use medium, avocados. If your are large, I would use 1 1/2 avocados. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

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    Thanks for your post! Through your pen I discovered the issue up interesting! I believe there are many other individuals who are enthusiastic about them just like me.

  56. Don’t have food processor and craving some sweets – my mind will be in peace if they are healthy ones ? should I go with hand mixer or blender?

    1. HI! I am not sure as I have not tested the recipe using these ingredients. I think it should be fine though. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  57. 3 stars
    These were REALLY fudgey, and kind of tasted like… mung beans, I wanna say? They’re chocolaty, but you can still taste the avocado (which is good)!
    I would bake them at least 40 minutes (mine were underbaked and more like ganache than pastry). DON’T SUBSTITUTE THE ALMOND FLOUR; it gives them texture. If you use wheat flour, they’ll be spongy.
    I love richness from the instant coffee, and would probably add 3-4 teaspoons next time.
    I want to give them another go!

  58. 5 stars
    These are great! I have made them multiple times already and even brought a batch to work. Thanks for a delicious recipe!

  59. Hi! I’m desperately hoping you can tell me how to make these vegan: I note an asterisk (*) after 2 eggs, but no explanation or substitution. Please let me know asap if I can replace the eggs with a vegan option??

    1. HI! I have never tried making these vegan so I am not sure how using a vegan egg would work. I think it’s worth a shot to use a chia egg. Please let me know if you have other questions. Hope you love this recipe. Thank you! ?

  60. I tried it yesterday! It turned out great! 🙂 Although I do taste the coconut in the frosting and the avocado texture in the brownies.

  61. Nice to read the information that you have shared with us. I appreciate you fro the sharing of this great post.

  62. The first 2 ounces of dark chocolate are melted. Regarding the final 2 ounces of dark chocolate that are stirred into the batter at the very end of the recipe: Are they merely chopped or also melted? I suspect an experienced baker knows what you mean in your recipe directions, but I need a little more guidance. Sorry if this is the stupidest question ever! And thank you for the time it takes to post your recipes, photos, and answers. How generous of you!

    1. Hi Rachel!! I am so sorry for the confusion. the remaining 2 ounces are chopped and then stirred into the batter. Let me know if you have other questions. Hope you LOVE the brownies! 🙂

  63. Grateful for this cerebrum boggling great ‘ol formed. i think it is astounding and shockingly all around regarded out and set up together. I look toward move your perform in the extended term.

  64. This is sooooo good!!! I baked em yesterday and my siblings loved em too! So rich and fudgy. Also good with a scoop of vanilla ice cream

  65. I made these today and while they turned out fudgy as promised, they taste *strongly* of avocados. I thought avocados were the secret hidden ingredient in brownies like these. The avocado taste is more the aftertaste but there’s no mistaking it and ruins the brownie experience. I love avocados but I was expecting this to taste like a “normal” brownie that happens to be a little healthier. It definitely is fudgy. I used 87% dark chocolate, which was too dark, and almond flour not meal. I baked it for 25 minutes but I think my oven runs hot. At 25 min, the brownies were firmly set so per the recipe, I took them out. The avocados were perfectly ripe, I thought. I wonder if another day ripening would decrease the flavor. Also, the frosting didn’t harden. Is it supposed to? The frosting is delicious but I was going to bring these to work and transporting them would be messy.

    1. Hi Kimberly, it sounds to me like your avocados needed to ripen more. The riper they are the less taste they will give the brownie. Also, these might just not have been sweet enough for you. Next time I would try using a semi-sweet chocolate and super ripe avocados. As for the frosting, it hardens in the fridge, but if left on the counter it will stay soft. Hope that helps! Let me know if you have any other questions. Thanks!

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  67. Ahhh I need to try this! We love avocado everything and so genius to swap the butter for it. Yay for healthy brownies!

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  74. Wow they sound so good. I have recently just made a brownie with sweet potatoes and it was so delicious – avokado will be my next go ?

  75. If you are a regular baker of boxed brownies or one bowl brownie mixes, this recipe is NOT for you. This recipe is more on the bitter side (dark chocolate AND less sugar) so you may want to refer back to the adapted recipe for a sweeter taste. Kinda bummed–at the flavor…really wanted to like these 🙁

  76. Hello, I really love the recipe, I’d like to make it but I’m finding it really difficult to use cups 🙁 What’s the best way to convert them into grams ? Thank you x

  77. I admit that I was skeptical, but these were fantastic. They taste like fudge! No one could believe that they were only made with avocado. They smell sort of…vegetal…while they are still hot, but don’t despair. Once they fully cool, all you taste is the deliciousness.

    1. Hi! I have not tried that and I do not recommend it. i think they will not be good. You can use regular sugar if that works?

  78. I made this earlier today. I let it set in the fridge, left the room and came back to both my brother and his fiancee eagerly waiting next to the fridge. It’s safe to assume they were ALL devoured immediately! Fantastic recipe, can’t taste the avocado at all.

  79. Health food that doesnt taste healthy is the best. will be making that soon..
    can i ask where you buy your chocolate from? dark chocolate…it looks soo amazing and which one if u dont mind??

  80. Okay so I made these last night, and while they were delicous(!), they were also oily. Like, crazy oily. The frosting was pooling with oil so much that I had to drain it. Draining frosting is just as awkward as it sounds. Any ideas why? I thought it might be the Hershey chocolate I used…?

    1. HI Nosh2!! Hmm, i am not sure why your brownies where oily. Was it just the frosting that was oily? Sorry for the trouble!

  81. So you are replacing Butter with Super Healthy Avocado. that is just smart. definitely will try. one question 🙂 can I replace the Almond flour with Coconut flour?

    Thanks

  82. Made these recently and they are like fudge topped with fudge…that’s a good thing!! I did use butter in frosting but they are still healthy in my mind 🙂 awesome recipe. This will become a go to for me

  83. Hi, can you tell me what adjustments I should make for a 9″ x 13″ pan? Also, may I use regular sugar instead of coconut sugar?

    1. Hey Liz! Just double the recipe and yes, regular sugar will be great. Please let me know if you have questions. Thanks!!

  84. These were delicious. I love dense, decadent brownies, and these hit the mark. The true test was when I served them to two teenagers who loved them and didn’t ask what was different about them! (I’ve tried several other ‘healthy’ brownie recipes, and as much as I love black beans, I just don’t care for them in dessert and can detect the skins and texture no matter what I do) . Thanks for sharing a fantastic recipe.
    🙂
    Nadine

    1. Hi Nadine! Thats so awesome!! Especially that teenage boys liked them!! Thank you so much for trying them!!

  85. Made these today and they are fab! You can vaguely taste the avacado but that’s fine by me as its my obsession at the moment ? Only trouble I had was locating coconut flour/sugar so I used normal of both instead and they still tasted great. Thank you for this great recipe I will definitely be making these again xx

  86. This was my first attempt at avocado brownies and well, um…no. They had a strange aftertaste that my whole family could detect. In the trash they went. I think the lesson for me is ingredient subsitutes are just that, subsitutes and it will impact the end product…it’s not the first time, with other recipes, that try to be “healthy” and I am just better off eating less of the traditional recipe. Maybe my expectations are too high.

    1. Hi Jackie,

      I am really sorry you didn’t love these, that is such a bummer. Sometimes, some recipes are just for some people and not for others. Again, really sorry you did not like these.

      Thanks
      Tieghan

  87. There’s no chopped nuts in your recipe and there’s in your photo. Why do you have to use a different photo to show the recipe? It makes me doubt if the recipe is really that good.

  88. Hi! These look awesome and I want to make them for a potluck I’m going to tomorrow. I am on a no-carb diet and wanted to know if you’ve had any experience using stevia (or another sugar substitute) instead of the coconut sugar. Also in the icing can I substitute the maple syrup with brown sugar or just remove it completely??
    Thanks so much!!

    1. HI!! I don’t personally like to use stevia, but I am sure it would be fine. Sub brown sugar for the maple. PLease let me know if you have any other questions! Thanks and Have a great weekend! 🙂

  89. Just made these earlier today. Doubled the recipe, used coconut flour instead of almond flour and they were delicious! I think I also have underbaked them a bit, but everyone loved them. Super awesome and fudgy!
    Thank you for this recipe, it is definitely among my favourites now!

  90. I made these and was a bit apprehensive at first because (when licking the bowl! ? ) I could taste the avocado, however when they came out of the oven I realized they were my new favourite brownie!! My husband has been demanding them ever-since and he had no idea there was avocado in them!! SOO good!
    I would like to make a large batch of these and freeze some, has anyone had any experience freezing these with the icing?

  91. How many tablespoons roughly of avocados are in this recipe? The avocados I need to use up are a little smaller than usual. Can’t wait to make these!

    1. HI! Honestly, I am not sure. If the avocados are smaller 1 would use 2 1/2. I think that will be fine. Let me know if you have more questions. Thanks and I hope you love the brownies!

  92. An absolute winner, so fudgy and chocolately.
    I topped it with toasted chopped pecans and drizzled some milk chocolate on top because it looked pretty 😉

  93. Yum! These were fantastic! I was looking for an alternative to the stand-by white flour/white sugar/butter brownie and this recipe fit the bill. My family didn’t taste the avocado at all, or the almond flour (which I found to be grainy in cookies). We added some chocolate chips to both the batter and the frosting (kids idea:-), as well as some vanilla extract to the frosting because I do not have a family of coconut lovers. I also used instant espresso because that was what I had – I used 2t, but might cut it back to 1t next time. Mostly, I’m glad this recipe didn’t need ANY adjustments for high altitude because I live just across Lake Dillon from you at 9600 feet. I can not believe how perfect the texture was and that I didn’t have to use a high altitude recipe to get it that way! Thank you for sharing:-) and if you ever need a taste tester, I am down your way at Target/Murdochs weekly!

  94. WOW! These look excellent. Why is there an asterisk sign next to eggs? I couldn’t find anything in the comments and wonder if there is anything I could replace them with for a friend with an allergy! Would love to make these for her for her bday! Thanks.

  95. I tried the brownies yesterday but decided not to make the frosting just to save on calories. They were still so delicious!!! I refrigerated them and put foil over the ‘lot’ and we’ve been eating just one a day…My husband loves them and I have him convinced that they are healthy so he can really enjoy them! Thank you so much for this great recipe!

  96. Look delicious. Love the idea of avocados instead of butter. Have been looking for a healthier option brownie for my daughter. Will try them this week.

  97. I made the brownies this afternoon. I might have underbaked them a tad because I heeded your caution about baking them too long. I couldn’t wait to try them so I put them in the snow outside to cool off quickly. 🙂
    They are really delicious and the frosting is a must.

  98. Could I use a different flour than almond? I’m on an autoimmune diet and can’t have nuts but really want to try these!! Typically for baking I use either coconut or tapioca flour but I’m not sure if they would come out right using those.

    1. HI!! I think coconut or tapioca flour will be great. I personally have not tried it though so I cannot say for sure. I do think you have a good shot though! 🙂
      Have a great weekend!

  99. I just made these for my husband (who hates avocado) – he loved them!! These are so delicious, and fudge-y!! Thank you!!!

  100. These look amazing!! I’ve been looking for a recipe like this one for a while now! I’ll be making these this week for sure!

  101. When I hear the words fudgy and brownies together…I’m a goner. These look wonderful!

  102. hola!
    would it be okay to substitute the almond with whole wheat or buckwheat flour – these look super dense and i was wondering if substituting to regular/different flour would bring it closer to that chewy from-the-box brownie texture?

    1. Hey Sarah! Yes, using a regular flour will be great and help with the denseness. Hope you love these and let me know if you have other questions. Thanks!

  103. I’m drooling! And your pictures always floor me! Absolutely stunning! Can you recommend which cacao powder you use? TY!

  104. I usually don’t like using coconut oil because I can still taste the coconut even when I shouldn’t (crazy, I know!) but then again I don’t add the extra powder at jams juice either because I can taste the bitterness.

    What can I use instead and still keep it healthy?

    1. HI! I would try olive oil or sesame oil. I think either would be great, but the frosting will not set up fully since neither harden at room temp. If you want it to set up fully use butter. Thanks!

  105. Yes, a brownie break is just perfect! 🙂 These look beyond..I’m obsessed with that fudge frosting!

  106. Oh wow…it’s after 11pm and I’m so tempted to run into the kitchen and make these right now! They look so perfectly fudgy! Gorgeous shots as well!

  107. Hi there! This recipe looks amazing! Can’t wait to try it..I have an egg allergy and just wanted to see if there’s a egg replacement you’ve tried this recipe with?

    Look forward to hearing from you!

    Thanks

    1. HI! You can use a chia or a flax egg. for two eggs use 2 tablespoons chia seeds and 6 tablespoons water. Let it sit 5 minutes. let me know if you have other questions. THANKS!

  108. So far, in this week alone Ive converted a few non believers that healthy can look and taste delish. Just with your photos alone,lol.. Cant WAIT to win them over with the actual real deal. Wish you an amazing weekend;)
    Ogie

  109. These look so perfectly fudgy and delicious! And I just wanted to say that your blog is absolutely stunning. Each photograph is shot perfectly and draws me in immediately xo

  110. A friend of mine just brought avocado chocolate mousse over for dinner the other night, and I could not believe how incredible it was. I couldn’t believe there were avocados at all, and the texture was just like mousse! I can’t wait to make these, they look amazing!

  111. Made these today as we needed to celebrate and they truly hit the spot! Easy to pull together. I love how creamy they are and how chocolaty! Yum…

  112. These look amazing!! I love everything you have made this month. It is so nice when recipes can be made healthy and dairy free, but remain delicious. Thanks! xo

  113. Oh my goodness these brownies are so fudgy I can’t even handle it! I NEED to make these NOW. Who would have thought avocado was the secret ingredient to amazing and delicious brownies??

  114. Well, I’ve made chocolate cake with sweet potatoes, so why not brownies with avocado? These look fantastic! I’m all for sneaking healthy ingredients into desserts!

  115. It is so amazing how chocolate and avocado go together. The avocado just disappears and does its fatty, buttery thing. Great use of ingredients! Do you know about an online source called Raw Food World? You can get incredible foodstuffs like Cacao in all forms…..coconut products (sugar, aminos, etc.) and on and on. I just got a boatload of their food products delivered to my door yesterday. Christmas all over again! I really recommend this online source.

  116. Heaven help me! It’s a good thing these are healthy, because when I make them they are going to be devoured. 🙂

  117. I have wanted to swap avocado in for butter for a long time now, and you have convinced me to give it a go, because um hello? These brownies look so incredibly fudgy and rich.

  118. Ahhh I need to try this! We love avocado everything and so genius to swap the butter for it. Yay for healthy brownies!

  119. These look delicious. I wish they’d been up earlier so I could have planned to make them for the gathering in hosting today. I always feel a little bad about phoning it in and going with a box mix when it comes time to make something extra for my gluten-free friend. Not that I do that all the time, but I am today.

    I hope you feel better soon. Thanks so much for the recipe! I look forward to trying it.

  120. Oh gosh. I keep staring and drooling at this chocolate perfection. I need this in my life and can’t wait to try it for my gluten free kids!

  121. WHAT?! I can barely handle these photos. This has just moved to #1 on my list of recipes to make as soon as my Whole30 is over. They look incredible, Tieghan!!!

  122. Oh my gosh these brownies look so rich and indulgent, but healthy?!?!?! This will be great for my chocolate craving right now! You amaze me every single time Tieghan!! Keep up the impressive work! Thanks!!!

  123. Avocados and chocolate are my two favorite things, so I’m game to make these tonight! They’re so pretty! Two questions, though: what should I use if I don’t have coconut sugar? I have brown, granulated, cane, or turbinado. And does the frosting taste maple-y? I don’t love maple syrup, so I don’t know how I’d feel about that as a pronounced flavor.

    1. HI Michele,

      Use granulated sugar or brown or cane, either will work great and no, the frosting does not taste mapley. I think you will still love the frosting even with the maple. Let me know if you have any other questions, thanks!!

  124. Okay, okay…you have convinced me !!!! I will try the Avo Brownies 🙂 It is funny though, I have often seen and read recipes where people have done the avo thing with the chocolate cake and whatever, and I have always thought, no way !!! Avo’s need to stay with Avo’s…. but I believe you, if you say they won’t taste of avo’s I am willing to try… 🙂

  125. I’m in with brownies for breakfast Tieghan! I would have never thought of adding avocados to brownies, but by the looks of these I’m going to love them! Hoping next week will work out better than this week for you!

  126. Ok the brownies look amazing but I am more amazed that you got a cavity filled WITHOUT novocaine?!? How is that possible?? You are a bad ass.

  127. I am in need of sugar so these healthy brownies will definitely do the job! I could have never imagined there would be a recipe incorporating chocolate and avocado together, it seems so strange! I’ll definitely try this recipe out though~

  128. This is truly incredible — I can see how dense and moist they are. I am automatically sniffing trying to get a whiff of their chocolatey fragrance!! YUM!! I see some teeth prints on one of the brownies. Who was fortunate to get to do the quality control test? Your shots of the brownies are terrific!!

  129. I think we should totally do brownies for breakfast… and lunch… and dinner! Omg! Tieghan these look insane! Who cares whats in them if they look like THAT! <3

  130. I’m so so sceptical of using avo in brownies. Even thought it might not taste, I just don’t think I’d be able to get past the thought of eating an avocado in BROWNIES!
    I don’t know. Maybe I should try it. Pull out the bravery… haha

  131. These just confuse my brain a little bit. I understand the concept of using the avocados, but it’s mad that you can’t taste them.

    I’m so glad I’m not the only one that has kitchen failures too! Have a great weekend.

  132. oh wow. helath food that doesnt taste healthy is the best. will be making that soon..
    can i ask where you buy your chocolate from? dark chocolate…it looks soo amazing and which one if u dont mind??

    1. I don’t know if you have a Premier Gourmet Store around you ~ but they sell an awesome selection of dark chocolate specifically. Or any gourmet store! Sometimes it’s worth it to spend a bit more on quality, especially in the chocolate department. I love the avocados in here! Oh yummy.