The Tastiest Vegan Avocado Brownies: Gluten Free

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Avocado brownies are a healthy twist on traditional brownies. In avocado brownie recipes the avocado is used to replace the oil and butter. In many vegan avocado brownie recipes the avocados are used as a binder to replace eggs as well!

Yes, avocado can be used for baking. Avocados work well in baked goods as a healthy alternative to butter, oil and eggs. The fat from the avocado provides richness and moisture to baked goods. Believe it or not avocado works well as a binder too. Since avocado has a specific taste avocado is best used in baking recipes with a strong flavor.

So avocados work best for coffee and chocolate flavored dessert recipes. The avocado will also turn your baked goods green. So avocados aren’t good for baking vanilla or other light colored baked goods.

Avocados have a mild taste so you can’t really taste them in brownies as long as you use enough sweetener and chocolate. I recommend eating avocado brownies cold or at room temperature. You can taste the earthiness of the avocado more when the brownies are warm.

The flavor of your avocado brownies will vary based on the ripeness of your avocado. If the avocado is overripe the brownies will have an earthy flavor that tastes a bit like bacon.

An underripe avocado will have less avocado flavor. For the best taste use a perfectly ripe avocado. I know, easier said than done! Check out the section below to learn how to pick a perfectly ripe avocado without slicing it open, every time!

I mean you’ll love these vegan avocado brownies because they’re fudgy and full of chocolate flavor. Paired with how healthy they are? What’s not to love? I always enjoy these vegan avocado brownies as an afternoon pick me up.

If you’re wondering if these vegan avocado brownies will work with your diet here are the facts:

• Gluten Free
• Vegan
• Soy Free
• Dairy Free
• Paleo Friendly
• Plant Based
• Vegetarian Friendly

Even though these brownies are healthy, they aren’t low carb. They have a total of 12 grams of net carbs per serving. If you want a keto friendly avocado brownie you would have to make them without flour.

• Avocado
• Almond Milk
• Salt
• Cocoa Powder
• Maple Syrup
• Almond Butter
• Baking Soda
• Gluten Free Flour
• Chocolate Chips

• Step 1: Preheat the oven to 350 degrees. Lightly grease a 9 inch baking pan then line it with parchment paper.
• Step 2: In a food processor combine the avocado, cocoa powder, maple syrup and almond butter. Process until a smooth batter is formed. In a separate bowl combine sifted baking soda and gluten-free flour. Add the flour to the food processor and combine.
• Step 3: Pour the batter into the baking pan and mix in chocolate chips. Bake for 40 minutes or until the center of the brownie batter has set. Remove them from the oven and allow them to cool on a drying rack. Slice and enjoy!

Yes, these vegan avocado brownies are gluten free because I used an all purpose gluten free flour blend. You can use any type of flour for this recipe. The blend I used had rice flour in it but you can also make the brownie with a grain free flour. I’ve made these brownies with almond flour instead of gluten-free all purpose flour and they came out even more moist!

Yes, you can freeze brownie batter. Frozen avocados don’t work as well for this recipe but the batter freezes fine once the avocado is blended into the batter with other ingredients.

I find that the best way to freeze brownie batter is to put it in the cake pan you plan on baking it in. Once the batter is in the pan put the entire pan in a freezer safe ziplock bag.

When you’re ready to bake the brownies thaw them out in the fridge without unwrapping the plastic. It can take up to 24 hours for the brownie batter to fully thaw out. You can then bake it as normal. The batter will be a bit wetter after you thaw it out. Because of the wet consistency it will take a few extra minutes for the brownies to bake.

Making tasty avocado brownies starts with ripe avocados. If the avocado is under ripe (too hard), you won’t be able to blend the avocado into the brownie batter. If it’s overripe the guacamole will have a slight bacon flavor. The perfectly ripe avocado will be hard with a slight give when you press on its flesh, like a hard memory foam mattress.

When an avocado is picked, the stem is trimmed, leaving a small nub that looks like a tiny brown button. The best way to know when an avocado is perfect for making guacamole is when the nub on the top of the avocado pops off easily. When the avocados are under ripe the nub will not come off. But as soon as it’s ripe and ready to go, the nub will fall off with the flick of a finger.

If you don’t have all of the ingredients listed below to make vegan avocado brownies, fear not! Here are a list of tried and true ingredient substitutions you can use instead!

• Maple Syrup: Any liquid sweetener will work on a 1:1 ratio. You can use brown rice syrup, agave nectar or honey. If you don’t have a liquid sweetener you can use raw sugar but you’ll need to add an extra 1/2-1 cup of almond milk to the batter.
• Almond Milk: Any non dairy milk will work as a perfect 1:1 replacement for almond milk in vegan avocado brownies.
• Almond Butter: No almond butter on hand? No worries! You can use any kind of nut butter instead, I’ve used cashew and sunflower butter. Both smooth and chuncky consistencies will work!
• Baking Soda: Baking soda is three times stronger than baking powder. You can use 3 tablespoons of baking powder to replace the 1 tablespoon of baking soda in this vegan brownie recipe.
• Gluten Free Flour: I like to use gluten free flour but you can use regular all purpose flour instead. Almond flour also works well.
• Chocolate Chips: You can use carob chips if you don’t have chocolate chips on hand. White chocolate chips add a nice pop of color and make the brownies a little sweeter.

Serving Size: 1 brownie

Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g| Cholesterol: 0.3mg | Sodium: 207mg | Potassium: 107mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 1mg

I think you can use frozen avocado in these vegan avocado brownies with some success but I wouldn’t recommend it. Freezing avocado changes its consistency. The avocado will begin to separate and the thawed out avocado will be more runny.

The avocado won’t work as well to bind the brownies. If you decide to use frozen avocado I would use less milk in the batter so that it isn’t as wet. You can also add 1 egg to the batter if you use frozen avocado to help bind the brownies together.

While these brownies are pretty healthy. You can get away with a small portion on a keto diet but they are by no means keto-friendly. I used a gluten free flour blend for these vegan brownies. Flour always adds a lot of carbs. One brownie has 14 grams of carbohydrates in them!

If you’re looking for a keto friendly chocolate fix you should try these Keto friendly Nama chocolate deserts I make. They’re only 33 calories per serving with 2 grams of carbs. Best part is that they’re so easy to make.

If you aren’t familiar with Nama chocolate it’s essentially a Japanese chocolate truffle. Nama chocolate is rich, decadent creamy and smooth.

What does avocado do to brownies?

Avocados take the place of oil, butter and eggs in traditional brownie recipes. Avocados are rich in fats and act as a natural binder. So using avocados in brownies will make them taste rich and help hold them together.

The avocado adds a slight earthy taste to the brownies. But when the brownies are cold you can’t even taste the avocado! I gave these brownies out at a party and no one thought that they were made with avocado.

Here are some more gluten free chocolate desserts you can try!

vegan tahini cookies on a plate