Fudgey Avocado Brownies


Fudgey Avocado Brownies

  • 2 ripe California Avocados peeled and pitted
  • 2 eggs
  • 1/4 cup almond butter
  • 2/3 cup coconut sugar
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1/4 cup blanched almond flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 cup dark chocolate chips dairy free if needed

Chocolate Avocado Frosting

  • 1 ripe California Avocado
  • 1/4 cup dark chocolate chips dairy free if needed
  • 6 tbs maple syrup
  • 1 tsp vanilla extract
  • 1 pinch sea salt


For the brownies

  1. Preheat oven to 325 degrees Fahrenheit and prepare a 9X9 baking pan by lining with parchment paper

  2. In a food processor or high speed blender (I use my blender), add in all the brownie ingredients except for the chocolate chips. Process/blend until smooth, scraping down the bowl/sides as needed.

  3. Fold in the chocolate chips after the batter is totally smooth.

  4. Pour the batter into the prepared baking tin evenly. Bake for 35 minutes or until a toothpick comes out clean from the center of the brownies. Allow the brownies to cool completely before adding on the frosting and cutting into square.

For the Frosting

  1. Rinse/clean out the blender or food processor that was used for the brownie batter. Melt the chocolate chips in the microwave in one minute intervals on 50% power until smooth.

  2. Add in all the frosting ingredients, including the melted chocolate, into the blender or food processor. Pulse until totally smooth with no avocado pieces left. it should resemble a similar texture to chocolate pudding. 

  3.  Once the brownies are cool, smear the frosting on the top. Top with a few chocolate chips if desired. Cut into squares. Enjoy! Leftovers can be kept for 48 hours at room temperature or 1 week in the refrigerator.