These 3 Ingredient Avocado Brownies are fudgy and deeply chocolatey — you’d never guess they’re a healthier option. Made from creamy avocado, unsweetened cocoa powder, and pure maple syrup, they’re naturally vegan and gluten-free while still rich and satisfying.
Avocado is a staple in my kitchen. I use it in savory dishes and breakfasts, and I also love it for baking and desserts because it replaces butter, oil, and eggs while adding healthy fats and a silky texture. These brownies are a perfect example: simple, wholesome ingredients deliver a decadent, chocolate-forward treat.
Ingredients
This recipe calls for just three main ingredients: ripe avocados, unsweetened cocoa powder, and maple syrup. Optional add-ins like chocolate chips, chopped nuts, or a pinch of salt can enhance flavor and texture. Exact quantities appear in the recipe card below.
- Ripe avocados — 2 medium ripe avocados (Hass recommended). They should be slightly soft to the touch but not mushy. Frozen avocados can work if thawed and drained.
- Cocoa powder — ½ cup unsweetened cocoa powder (baking cocoa). You can use natural, Dutch-processed, or raw cacao depending on preference.
- Maple syrup — ¼ cup pure maple syrup for natural sweetness. For keto variations, substitute a sugar-free syrup or a keto granulated sweetener.
How to make avocado brownies
This recipe is quick and straightforward — about 25 minutes total. You can blend the batter in a blender or food processor, or mash by hand if needed. Follow these steps:
Step 1 — Prep. Preheat the oven to 350°F (180°C). Line an 8×4-inch brownie pan with parchment paper or grease it well.
Step 2 — Blend. Combine 2 peeled and pitted avocados, ½ cup cocoa powder, and ¼ cup maple syrup in a blender or food processor. Blend until completely smooth with no lumps.
No blender? No problem! Mash the avocados thoroughly with a fork until silky smooth, then stir in the cocoa powder and maple syrup until fully combined.
Step 3 — Bake. Pour the batter into the prepared pan and bake 20–25 minutes. Avoid over-baking; a toothpick inserted near the center should come out mostly clean. They may seem slightly soft but will firm up as they cool.
Step 4 — Cool. Allow brownies to cool at least 30 minutes before cutting. Chilling in the refrigerator overnight improves fudginess and intensifies the chocolate flavor.
Recipe tips
- Mash or blend thoroughly. Ensure the avocado is fully smooth to avoid chunks and uneven texture.
- If batter is too wet, add 1–2 tablespoons of almond flour or another preferred flour to firm it up. Avocado water content varies, which can affect consistency.
- Elevate the flavor: Fold in chocolate chips, chopped walnuts or pecans, a teaspoon of vanilla extract, or a pinch of salt.
- Don’t over-bake. Slight under-baking is okay since brownies set as they cool.
- For best texture, chill in the fridge overnight before serving to make them fudgier.
Storage directions
Cool brownies completely before storing. Keep them in an airtight container at room temperature for up to 3 days. For a fudgier texture, refrigerate for up to 5 days.
For longer storage, freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving, and warm briefly in a hot oven if desired.
Frequently asked questions
Yes — although it sounds surprising, avocado pairs beautifully with chocolate. Avocado adds creaminess and richness but has a mild flavor, so it doesn’t dominate the brownie’s chocolate taste.
Replace maple syrup with a sugar-free syrup or a keto granulated sweetener such as monk fruit, erythritol, or allulose. If needed to thicken the batter, add almond flour. Avocados and cocoa powder are already low in carbs.
Yes. Thaw frozen avocado overnight in the fridge and drain any excess liquid before using to maintain a rich, fudgy texture.
More healthy brownies
- 3-ingredient banana brownies
- Sugar-free brownies
- Flourless pumpkin brownies
- Black bean brownies
- Flourless chickpea brownies
- Sweet potato brownies
- Cottage cheese brownies
3 Ingredient Avocado Brownies
Equipment
- blender or food processor
Ingredients
- 2 medium avocados, ripe (Hass recommended)
- ¼ cup (60 g) maple syrup (or ⅓ cup keto sweetener)
- ½ cup (50 g) unsweetened cocoa powder
- a pinch of salt (optional)
- chocolate chips (optional)
Instructions
- Preheat oven to 350°F (180°C) and line an 8×4 brownie pan with parchment paper.
- Add seedless avocados, cocoa powder, and maple syrup to a blender or food processor. Blend until smooth and free of lumps. If you don’t have a blender, mash the avocados in a bowl with a fork, then stir in cocoa powder and maple syrup until smooth.
- Transfer batter to the prepared pan and bake 20–25 minutes. A toothpick inserted in the center should come out mostly clean; avoid over-baking.
- Let brownies cool completely. For the best texture and flavor, chill overnight — they become even fudgier.
Notes
- Storage: Refrigerate in an airtight container up to 5 days, or freeze up to 3 months.
- Keto option: Use a sugar-free syrup or keto sweetener and add almond flour if the batter needs thickening.