Fudgy Avocado Brownies

We’ve all been there: you finally cut into that avocado you’ve been waiting days for only to find it’s gone past its prime. Brown streaks, mushy bits. It's always a cause for tears… or maybe not! Because that overripe avocado? It’s about to become your new secret weapon for the fudgiest brownies ever.

When blended into brownie batter, avocado makes a velvety, rich, and chocolatey mix - with zero hint of avo taste. Instead, you get soft, crinkly-topped squares of chocolate heaven that also happen to be gluten-free, dairy-free, and low-carb.

So next time your avo dreams are crushed, don’t bin it. Bake it.

Ingredients

• 1 ¼ cups + 2 tbsp almond flour
• ¾ cup cocoa powder
• ¼ tsp salt
• ¼ cup mashed avocado (about 1 large)
• 6 tbsp coconut oil, melted
• 1 ½ cups sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup chocolate chips

Method

1. Preheat oven to 180°C (350°F). Grease and line an 8 x 8 inch square pan with parchment paper.
2. In a small bowl, whisk together the almond flour, cocoa powder, and salt. Set aside.
3. In a mixing bowl, mash the avocado until smooth, then whisk in coconut oil, sugar, and vanilla.
4. Add the eggs, one at a time, mixing well after each.
5. Gently fold the dry ingredients into the wet until just combined. Stir through the chocolate chips.
6. Pour the batter into your prepared pan and smooth the top.
7. Bake for 22–25 minutes, until the edges are set and the top looks firm.
8. Cool completely in the pan before slicing into squares (the waiting is the hardest step, but worth it).

Tips & Tricks

✨ Double chocolate moment: Sprinkle extra choc chips on top before baking.
✨ Nut-free? Swap almond flour for oat flour.
✨ Storage: Keeps 3–4 days in an airtight container, or freeze for later.