Fudgy Vegan Chocolate Avocado Brownies
These fudgy vegan chocolate avocado brownies are a wholesome, rich, and moist treat that combines creamy avocado with deep chocolate flavor for a healthier indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9-12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 medium ripe avocados, peeled and pitted
- 1 cup (120g) all-purpose flour (can substitute with gluten-free flour)
- ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) maple syrup (can substitute with agave nectar or coconut sugar syrup)
- 1 tsp vanilla extract
- ¼ cup (60ml) unsweetened almond milk (or any plant-based milk)
- ½ cup (90g) dark vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving extra hanging on the sides for easy lifting.
- Mash the avocados in a food processor or with a fork until completely smooth and creamy, about 2-3 minutes.
- In a medium bowl, mix the mashed avocado, maple syrup, vanilla extract, and almond milk until well combined and silky smooth.
- In another bowl, whisk together the all-purpose flour, cocoa powder (sifted), baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Fold in half of the chocolate chips, reserving the rest to sprinkle on top.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips on top.
- Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Let the brownies cool completely in the pan on a wire rack to set the fudgy texture.
- Use the parchment paper edges to lift the brownies out of the pan and cut into 9 or 12 squares.
Notes
Use ripe avocados for best texture; avoid overmixing to keep brownies fudgy. Sift cocoa powder to avoid lumps and bitterness. Cool brownies completely before slicing to prevent crumbling. Refrigerate for 20 minutes if brownies are too soft after cooling. For gluten-free, swap flour with a 1:1 gluten-free baking blend. Optional add-ins include nuts, berries, or spices.
Nutrition
- Serving Size: 1 brownie (if cut in
- Calories: 190
- Sugar: 15
- Sodium: 120
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
Keywords: vegan brownies, chocolate avocado brownies, fudgy brownies, healthy brownies, dairy-free dessert, gluten-free option, plant-based dessert