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Gluten-Free Avocado Brownies
Isla Marie

Gluten-Free Avocado Brownies Recipe

This Gluten-Free Avocado Brownies Recipe swaps butter for avocado to create fudgy, chocolate-packed brownies that are naturally gluten-free. Made with almond flour, cocoa powder, and maple syrup, they’re ready in about 40 minutes and serve 12. Perfect for desserts or snacks, these brownies are a healthier twist on a classic. Below, you’ll find the equipment, ingredients, steps, and pro tips to nail this recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • For 12 brownies gather these ingredients:
  • 2 medium ripe avocados: About 1 cup mashed for creaminess.
  • 2 large eggs: For structure and binding.
  • 1/2 cup maple syrup: Natural sweetener or honey for non-vegan.
  • 1/3 cup coconut sugar: Adds depth or brown sugar if preferred.
  • 1/2 cup unsweetened cocoa powder: For rich chocolate flavor.
  • 3/4 cup almond flour: Gluten-free base check for certified gluten-free.
  • 1/4 cup dark chocolate chips: Gluten-free for extra decadence (plus more for topping).
  • 1 tsp vanilla extract: Enhances flavor.
  • 1/2 tsp baking powder: For slight lift gluten-free certified.
  • 1/4 tsp salt: Balances sweetness.
  • Optional: 1/4 tsp espresso powder to intensify chocolate flavor.

Equipment

  • Food Processor or Blender: To blend avocado into a smooth puree.
  • Mixing Bowl: For combining wet and dry ingredients.
  • 8x8-inch Baking Pan: For baking the brownies (or 9x9 for thinner brownies).
  • Parchment Paper: To line the pan for easy removal.
  • Measuring Cups and Spoons: For accurate ingredient portions.
  • Spatula: To mix and spread the batter.
  • Whisk or Fork: For blending wet ingredients.
  • Oven: Preheated to 350°F (175°C).

Method
 

  1. Follow these steps for perfect gluten-free avocado brownies:
  2. Preheat Oven: Set oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
  3. Puree Avocado: In a food processor or blender, blend avocados until smooth and creamy (no lumps). Scrape into a mixing bowl.
  4. Mix Wet Ingredients: Add eggs, maple syrup, coconut sugar, and vanilla extract to the avocado puree. Whisk until fully combined and smooth.
  5. Add Dry Ingredients: Sift in cocoa powder, almond flour, baking powder, salt, and optional espresso powder. Stir gently until just combined—don’t overmix.
  6. Fold in Chocolate Chips: Add 1/4 cup chocolate chips and fold into the batter.
  7. Bake: Pour batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired. Bake for 20–25 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
  8. Cool and Serve: Let brownies cool in the pan for 15 minutes, then lift out using parchment and cool completely on a rack. Cut into 12 squares.

Notes

Avocado Ripeness: Use ripe but not overripe avocados for a neutral flavor that blends seamlessly.
Storage: Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
Vegan Option: Swap eggs for 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) and use vegan chocolate chips.
Nut-Free Option: Replace almond flour with gluten-free oat flour, but add 1 tbsp extra liquid (like water or plant milk).
Sweetness: Adjust maple syrup to 1/3 cup for less sweet brownies.