Vegan Avocado Brownies – Moving on to real food

Indulge in a delicious and healthy vegan avocado brownie recipe! You’ll love these for an easy dessert made with just 10 healthy ingredients, no eggs, dairy or oil required.

An avocado brownie with chocolate chips on a piece of parchment paper surrounded by more brownies.

About the recipe

Avocado brownies make a healthy and delicious alternative to traditional brownies. they are Rich, indulgent, amazing tasting and made with only 10 healthy ingredients.

The Creamy avocado and almond butter Help achieve Traditional brownie texture without the need for oil or butter.

Make one of these brownies Fun and delicious way to incorporate nutritious avocado in your diet and no one will guess that they are Vegetarian, oil-free and gluten-free!

What you will need

Please scroll down to find printable recipe cards with ingredient measurements. This section covers notes on components and replacements.

All the ingredients needed to make a vegan avocado brownie recipe with oat flour, brown sugar, maple syrup and chocolate chips.
  • Avocado: You need to mash 1 ripe avocado or about 2/3 cup.
  • Nut butter: You can substitute any other nut or seed butter for the almond butter. For nut-free brownies, use sunflower seed butter or tahini.
  • almond milk: Use unsweetened almond milk or substitute another plant milk.
  • Job: You can use homemade or store bought oat flour. If you are using homemade oat flour, make sure it is finely mixed.
  • sugar: The recipe calls for brown sugar. You may have options coconut sugar For a refined sugar-free recipe.
  • Maple syrup: any pure Maple syrup Works or you can substitute agave syrup.
  • Cocoa powder: Use natural unsweetened Cocoa powder (Regular, the most common type).
  • Chocolate chip: Any dairy-free mini or regular semi-sweet or dark Chocolate chip Work You can also use cut dark chocolate.

How to Make (with Pictures)

If you don’t have oat flour on hand, you can make something by blending Togbog in rolled enthusiasmLarge flake oats or quick oats into a fine flour consistency.

Step 1: Prepare for Baking

When you’re ready to start, Gather your ingredients, preheat the oven to 350˚F (177˚C) and coat an 8×8 inch pan. burning pan with Non-stick cooking spray or line with Parchment paper. Brownies will be easier to remove if you use parchment.

Step 2: Mix the wet ingredients and sugar

add Avocado, almond butter, almond milk, Maple syrup and vanilla from a food processor or high speed blender and mix until smooth and completely combined.

Should I use a food processor? no You can mash avocado in a Mixing bowl With a fork, then mix the rest of the ingredients.

Using a food processor or blender will ensure that the avocado is completely smooth and blended.

A creamy caramel-like mixture in the bowl of a food processor.

Step 3: Add the dry ingredients

add job, Cocoa powderbaking soda and salt and mix again until completely combined. You may need to stop and scrape down the sides to make sure everything is mixed.

Chocolate brownie batter in a food processor with a spatula.

add Chocolate chip and fold them with a wooden spoon or spatula. Save a few extra for toppings if you like!

Rest a spatula between the chocolate brownie batter in the bowl of a food processor.

Step 4: Bake the Brownies

Transfer the brownie batter to the preparation burning panSmooth into an even layer and sprinkle a few more Chocolate chip above

Raw brownie batter topped with chocolate chips in a glass baking dish.

Bake them for 25-27 minutes or until a toothpick in the center comes out clean. Allow them to cool in the pan at least 1 hour so they can firm up, preferably until completely cooled.

The longer they sit and cool, the firmer and more unstable they become. I recommend chilling in the fridge for a few hours before slicing.

A pan of avocado brownies with chocolate chips cut into 16 squares.

Frequently Asked Questions

What if I don’t have a food processor or blender?

All right. You can make this recipe without a food processor or blender. To do this, add the avocado to a mixing bowl and mash it into a paste using a fork or immersion blender.

Once the avocado is mashed, add the sugar and remaining wet ingredients, mix, then proceed with the remaining steps of the recipe.

Do avocado brownies taste like avocado?

Not all. Avocado brownies taste sweet and chocolatey with a hint of caramel.

Are Avocado Brownies Gluten-Free?

The recipe is gluten-free as long as you use gluten-free certified oats to make your own oat flour.

Set off a few chocolate chip brownies in a pan overhead.

Expert tips

  • Do not skip cooling. If you crumble the brownies before they cool, they’ll be a messy mess. They will still taste good but they will not be firm. I recommend chilling in the fridge for a firm, fuzzy texture!
  • Measure correctly. Measuring ingredients accurately is critical to recipe success. The best way to do this is to use a kitchen scale to follow the amounts listed.
  • Add ins. Feel free to mix in up to 1/2 cup of walnuts, pecans, or chopped almonds.
A stack of 3 chocolate chip brownies.

How to save

  • Make sure the brownies are completely cooled before storing.
  • You can store them in a pan, cover them with plastic wrap, or transfer them to an airtight container. They can be stored at room temperature for 2-3 days or refrigerated for up to 1 week.
  • Avocado brownies can be stored in the refrigerator for up to 3 months.
A brownie split in two by a spoon on a small plate.

Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.


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Using avocado and almond butter instead of oil or butter makes delicious chocolate brownies healthier. No one would guess that they’re made with avocado and are completely vegan and gluten-free.

  1. Preheat the oven to 350˚F (177˚C) and line an 8×8 inch baking pan with non-stick cooking spray or parchment paper.
  2. Add the avocado, Combine almond butter, almond milk, brown sugar, maple syrup, and vanilla extract in a food processor or high-speed blender and blend until well combined.
  3. Add the oat flour, baking soda and salt and mix again until smooth.
  4. Stir in the chocolate chips using a spatula or spoon.
  5. Transfer the brownie batter to the prepared 8×8 inch pan. Add a few extra chocolate chips on top if desired. Bake at 350˚F (177˚F) for 25-27 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to cool completely in the pan before slicing and serving. I recommend refrigerating them for at least 1 hour to help firm them up. The longer you let them cool, the better the brownies will hold together.


Measuring ingredients correctly is critical to success. I recommend using a kitchen scale and following the measurements listed.

replacement: A different nut or seed butter can be used instead of almond butter. Any plant-based milk can replace almond milk. Coconut sugar or even granulated sugar can be used in place of brown sugar.

Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.


  • Serving Size: 1
  • Calories: 136
  • Sugar: 13 grams
  • Sodium: 158 mg
  • Fat: 7 grams
  • Sugars: 19 grams
  • Fiber: 3 grams
  • Protein: 3 grams

Keywords: Avocado Brownies, Vegan Avocado Brownies

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