• Ingredients

  • Flesh from 1 large Avoexpress avocado

  • 2 large eggs at room temperature
  • 1/3 cup coconut sugar or light brown sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons unsalted butter at room temperature (to make the brownies dairy free, use coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

  • 1/2 cup dark or semisweet chocolate chips divided (dairy free if needed)


  • Preheat your oven to 180 degrees celsius. Line a 20cm×20cm baking pan with non-stick baking paper so that two sides overhang like handles. Lightly coat with a non-stick spray.
  • In the bowl of a food processor, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process until it’s completely smooth and combined, stopping to scrape down the bowl a few times so that no chunks of avocado remain
  • To the food processor, add the cocoa powder, almond flour, baking soda, and salt. Process until smooth. Add 1/4 cup chocolate chips and pulse a few times so that the chips are roughly incorporated.
  • Scrape the batter into the prepared pan and smooth the top. Sprinkle over the remaining 1/4 cup chocolate chips. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center of the brownies comes out mostly clean with just a few moist crumbs clinging to it.
  • Place the pan on a wire cooling rack and let the brownies cool for 30 minutes. With the baking paper handles, lift the brownies from the pan and place them on a rack to cool completely. For best results refrigerate for at least 4 hours or overnight.  Slice and serve.

This is seriously the most fudgey, delicious brownie – and it’s gluten free!

Notes – don’t try and swap out the almond meal for any other flour – it just won’t work.

Avocado Brownie
Avocado Brownie