These brownies have a super fudgy texture and are made with fiber rich avocado and loads of cacao powder for extra chocolate flavor. They have the same taste and texture as traditional brownies though, so you can trick all your friends into thinking they are eating regular brownies!

This recipe is gluten free and dairy free, and I also provide instructions below on making it keto, vegan and paleo. 

Recipe ingredient substitutions

Cane sugar substitutions

Instead of granulated white sugar, swap it out for brown sugar, coconut sugar, or maple sugar. For the best results, I wouldn’t suggest using liquid sweeteners such as pure maple syrup, honey or agave syrup because it will throw off the wet to dry ingredients ratio and could affect the consistency of the brownies.

Gluten-free flour substitutions

Instead of using a gluten-free flour blend, you can also use rice flour, oat flour, or cassava flour. If you don’t need these to be gluten-free, you can also use regular all-purpose wheat flour.

Cacao powder substitutions

I like to use organic raw cacao powder when I am baking with chocolate because it is less processed than cocoa powder, however both of them have a very similar consistency and taste. If you don’t have cacao powder, sub it out for the exact same amount of cocoa powder. Cocoa powder is also a lot cheaper! 

Baking soda substitutions

Not all brownie recipes call for a leavening agent such as baking soda or baking powder, because you want them to be dense and chewy and not like cake. I chose to use a little bit of baking soda in this recipe though because I really like the flavor it gives them! But you can leave the baking soda out altogether, or swap it out for 1/2 teaspoon of baking powder. 

Egg substitutions

Instead of eggs, swap it out for egg substitutes such as chia, gelatin or flax eggs.

Fresh ripe avocado substitutions

If you can’t find ripe avocado at the grocery store (this is a common problem and sometimes I have to hit multiple stores!), you can also buy frozen ripe avocado chunks in the frozen fruit and vegetable section. Bonus, these are also great to add into your smoothies.

Coconut oil substitutions

Instead of coconut oil, swap it out for light tasting olive oil, vegan or regular butter, or any other cooking oil of your choice.

Vanilla extract substitutions

Instead of liquid vanilla extract, you can also use vanilla bean powder or vanilla bean paste.

Overhead view of stacked avocado brownies next to a blue checkered table cloth and a glass jar full of dairy free milk

Recipe variations

Make keto avocado brownies

Instead of using a gluten-free flour blend, swap it out for almond flour. Or a mixture of almond flour and coconut flour.

Swap out the cane sugar for a granulated sugar-free substitute such as Swerve (which is made with erythritol).

You can also just use 1/4 teaspoon of stevia powder, or a few drops of liquid stevia or monk fruit. If you use stevia, you might need to up the amount of flour you use since it will change the dry to wet ingredient ratio and could affect the end result. Your brownie batter should be a thick consistency, and not pourable.

Make vegan avocado brownies

Swap out the eggs for egg substitutes such as chia or flax eggs. There are also a lot of vegan egg substitutes to choose from at your local grocery store in the fridge section and natural foods aisle.

Make candida diet avocado brownies

Swap out the cane sugar for a granulated sugar free substitute such as Swerve. Also swap out the gluten free flour blend for almond flour. Use a vanilla extract that is not alcohol-based – such as alcohol free vanilla extract or ground vanilla bean powder.

Make paleo avocado brownies

Swap out the gluten free flour blend for cassava flour. Cassava absorbs more liquid so you may want to use slightly less than the 1/4 cup the recipe calls for.

Swap out the cane sugar for coconut sugar.

Recipe pairings

These brownies taste great paired with:

  • peanut butter, almond butter, sunflower seed butter, or any other nut butter
  • coconut whipped cream
  • chocolate ganache or chocolate frosting
  • chocolate avocado mousse
  • melted chocolate chips, chocolate chunks or white chocolate chips (if you don’t do dairy, make sure to grab dairy free chocolate chips)
  • ice cream
  • a drizzle of maple syrup or honey
Avocado brownies stacked on top of each other with a blue checkered table cloth in the back ground next to a glass jar of dairy free milk

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You might also like

If you liked this recipe, check out my other brownie recipes:

If you are looking for more, download my free 7 day gluten & dairy free meal plan!

Thick avocado brownies stacked on top of each other

Fudgy Avocado Brownies Recipe

Tara Klippert
These brownies have a super fudgy texture and are made with healthy fats, fiber rich avocado and loads of cacao powder for extra chocolate flavor.
No ratings yet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9
Calories 280 kcal

Equipment

Ingredients
  

  • 1 cup organic cane sugar
  • 1/4 cup gluten free flour (I recommend Robin Hood brand)
  • 2/3 cup cacao powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 small ripe avocados
  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1 tbsp vanilla extract

Instructions
 

  • Preheat your oven to 325°F.
  • On your cutting board, slice open your ripe avocados, remove the pits and squeeze the insides into your stand mixer, food processor or mixing bowl.
  • Mix your avocados on high-speed until they break down and form a thick paste. Don't worry if you can't get all the lumps out!
  • Then add all your remaining wet ingredients including melted coconut oil, eggs and vanilla and mix until everything is blended together thoroughly.
  • Add your remaining dry ingredients including sugar, gluten-free flour, cacao, salt and baking soda. Again, mix everything thoroughly.
  • Your brownie batter should be a thick consistency, and not pourable.
  • Line your glass baking dish with parchment paper, or grease it with some additional coconut oil.
  • Using your spatula, scrape your brownie mix out into your parchment lined or greased baking dish. Use your spatula to smooth out the top and make sure that the batter is evenly distributed in the pan.
  • Bake your brownies in your preheated oven for roughly 30-35 minutes. They will still appear soft but will harden up a bit once they have cooled. You will want the center of the brownies to be gooey and fudgy.
  • Transfer your baked brownies over to a wire rack and cool them until they come to room temperature.
  • Then you can carefully cut them into 9 pieces and scoop them out onto a plate or into a container.
  • Store your leftover brownies in an airtight container in the fridge for 2 – 3 days, or for much longer in your freezer.

Notes

Above in the blog post I provide ingredient substitutions, dietary modifications, and recipe pairings.

Nutrition

Calories: 280kcalCarbohydrates: 31gProtein: 4gFat: 17.5gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 41mgSodium: 187mgPotassium: 256mgFiber: 4gSugar: 21.5g
Keyword dairy free, gluten free, nut free, soy free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.