Best Gluten Free Avocado Brownies

If you ask me, brownies made with avocado are a genius idea.

These fudgy gluten-free brownies deliver all the rich chocolate flavor you want without any wheat flour. Smooth mashed avocado creates a creamy base that pairs with cocoa powder and dark chocolate chips.

They’re sweetened with maple syrup and made with almond flour for a tender crumb. A hint of cinnamon and vanilla help the whole thing come together.

It’s a treat that works for gluten-free friends and chocolate lovers alike, perfect for weekend baking or potlucks.

SAVE NOW

What Kind of Avocado Should I Use?

For these brownies, you’ll want to use a ripe avocado that gives slightly when you press on it, but not one that’s overly mushy or brown inside. Hass avocados are your best bet since they’re creamy and have a higher fat content, which helps create that fudgy brownie texture. If your avocado is too firm, let it sit on the counter for a day or two until it ripens up. Once you cut it open, make sure to remove any brown spots before blending it into your batter – you want that smooth, green flesh to keep your brownies looking and tasting their best.

SAVE NOW

Options for Substitutions

These brownies are naturally gluten-free, but here are some swaps you can make based on what you have:

• Avocado: This is the star ingredient that keeps these brownies moist and fudgy, so I wouldn’t recommend substituting it. Make sure your avocado is ripe and creamy for the best texture.
• Maple syrup: Honey or agave nectar work just as well here. You can also use the same amount of coconut sugar blended with 2 tablespoons of water if you prefer a granulated sweetener.
• Almond flour: If you have a nut allergy, try using sunflower seed flour or oat flour instead. Keep in mind that oat flour will make the brownies slightly less dense, so check them a few minutes earlier.
• Eggs: For a vegan version, replace each egg with 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still tasty.
• Dark chocolate chips: Milk chocolate chips, chopped dark chocolate, or even cacao nibs work great. You can also leave them out if you want a more straightforward brownie.
• Cocoa powder: Regular unsweetened cocoa powder is fine, but Dutch-processed cocoa will give you a richer, darker color and smoother chocolate flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with avocado brownies is not blending the avocado mixture long enough – you need a completely smooth puree with zero lumps, or you’ll end up with green chunks in your brownies that affect both texture and appearance.

Overbaking is another common issue since these brownies continue cooking after you remove them from the oven, so take them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Make sure your avocado is perfectly ripe (it should yield to gentle pressure) because an underripe avocado won’t blend smoothly and an overripe one can add an off flavor to your brownies.

Finally, let the brownies cool completely in the pan before cutting – they’re more delicate than regular brownies and need that cooling time to firm up, otherwise they’ll crumble and fall apart when you try to slice them.

SAVE NOW

What to Serve With Avocado Brownies?

These fudgy brownies are perfect on their own, but they’re even better with a scoop of vanilla ice cream melting on top. A dollop of whipped cream or a drizzle of extra maple syrup adds a nice touch if you want to make them feel more like dessert. I love pairing them with a cold glass of milk or a hot cup of coffee for an afternoon treat. If you’re serving them at a party, try cutting them into small squares and arranging them on a platter with fresh berries like strawberries or raspberries for a nice contrast to the rich chocolate flavor.

Storage Instructions

Store: Keep your avocado brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The fridge actually helps them stay extra fudgy, which I personally love!

Freeze: These brownies freeze really well for up to 3 months. Just cut them into individual squares, wrap each one in plastic wrap, and store them in a freezer bag. That way you can grab one whenever you need a chocolate fix.

Enjoy: If you froze them, just thaw at room temperature for about 30 minutes, or pop one in the microwave for 15-20 seconds if you want it warm and gooey. They taste great cold straight from the fridge too, almost like a fudge!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 30-36 g
• Fat: 100-110 g
• Carbohydrates: 150-170 g

Ingredients

For the wet mixture:

• 1 large avocado (very ripe and mashed until smooth)
• 2 eggs (room temperature, about 70°F)
• 3.5 fl oz maple syrup (I use Coombs Family Farms Grade A)
• 2 tsp vanilla essence

For the dry ingredients:

• 1.25 cups almond flour (I always use King Arthur super-fine)
• 1 cup cocoa powder (sifted to remove lumps)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

For the mix-ins:

• 3 oz dark chocolate chips (I prefer Ghirardelli 60% cacao)

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 360°F.

While it heats, line an 8×8 inch baking pan with parchment paper, allowing the paper to overhang slightly on two sides—this makes it much easier to lift the cooled brownies out for cutting.

This step gives you time to gather your ingredients while the oven reaches temperature.

Step 2: Create the Wet Ingredient Base

• 1 large avocado, mashed until smooth
• 2 eggs, room temperature
• 3.5 fl oz maple syrup
• 2 tsp vanilla essence

In a food processor, combine the mashed avocado, room temperature eggs, maple syrup, and vanilla essence.

Blend until completely smooth and well combined, about 1-2 minutes.

The avocado acts as a fat replacement here, creating richness and moisture without butter or oil.

I like to make sure there are absolutely no avocado lumps remaining—smooth texture is key for these brownies.

Step 3: Mix Dry Ingredients and Combine with Wet Base

• 1 cup cocoa powder, sifted
• 1.25 cups almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• wet ingredient mixture from Step 2

In a separate bowl, whisk together the sifted cocoa powder, almond flour, baking powder, salt, and ground cinnamon.

Pour the wet mixture from Step 2 into the dry ingredients and fold together gently using a spatula until just combined—don’t overmix, as this can lead to dense brownies.

The cocoa should be sifted beforehand to break up any clumps and ensure even chocolate distribution throughout the batter.

Step 4: Fold in Chocolate Chips and Transfer to Pan

• 3 oz dark chocolate chips
• combined batter from Step 3

Gently fold the dark chocolate chips into the batter from Step 3 until evenly distributed.

Pour the batter into your prepared 8×8 inch pan and smooth the top with a spatula.

For extra chocolate flavor, I sometimes sprinkle a few extra chips on top before baking—it adds nice texture to the finished brownies.

Step 5: Bake and Cool

Bake for 25-30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached—avoid overbaking, as these brownies are naturally fudgier than traditional ones due to the avocado.

Remove from the oven and let cool in the pan for at least 15 minutes before lifting out using the parchment overhang.

Once completely cool, cut into 16 pieces and serve.

Best Gluten Free Avocado Brownies

Delicious Best Gluten Free Avocado Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 16 pieces

Calories 1700 kcal

Ingredients

  

For the wet mixture::

• 1 large avocado (very ripe and mashed until smooth)
• 2 eggs (room temperature, about 70°F)
• 3.5 fl oz maple syrup (I use Coombs Family Farms Grade A)
• 2 tsp vanilla essence

For the dry ingredients::

• 1.25 cups almond flour (I always use King Arthur super-fine)
• 1 cup cocoa powder (sifted to remove lumps)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

For the mix-ins::

• 3 oz dark chocolate chips (I prefer Ghirardelli 60% cacao)

Instructions

 

• Preheat your oven to 360°F. While it heats, line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang slightly on two sides—this makes it much easier to lift the cooled brownies out for cutting. This step gives you time to gather your ingredients while the oven reaches temperature.
• In a food processor, combine the mashed avocado, room temperature eggs, maple syrup, and vanilla essence. Blend until completely smooth and well combined, about 1-2 minutes. The avocado acts as a fat replacement here, creating richness and moisture without butter or oil. I like to make sure there are absolutely no avocado lumps remaining—smooth texture is key for these brownies.
• In a separate bowl, whisk together the sifted cocoa powder, almond flour, baking powder, salt, and ground cinnamon. Pour the wet mixture from Step 2 into the dry ingredients and fold together gently using a spatula until just combined—don't overmix, as this can lead to dense brownies. The cocoa should be sifted beforehand to break up any clumps and ensure even chocolate distribution throughout the batter.
• Gently fold the dark chocolate chips into the batter from Step 3 until evenly distributed. Pour the batter into your prepared 8x8 inch pan and smooth the top with a spatula. For extra chocolate flavor, I sometimes sprinkle a few extra chips on top before baking—it adds nice texture to the finished brownies.
• Bake for 25-30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached—avoid overbaking, as these brownies are naturally fudgier than traditional ones due to the avocado. Remove from the oven and let cool in the pan for at least 15 minutes before lifting out using the parchment overhang. Once completely cool, cut into 16 pieces and serve.