Fudgy Avocado Cacao Brownies (Vegan + Flourless)
Rich, fudgy avocado cacao brownies that are vegan and flourless.
Ingredients
- 2 ripe avocados peeled and pitted
- 1 cup almond butter or seed butter
- 1/3 cup raw cacao powder or unsweetened cocoa
- 1/3 cup maple syrup
- 1 tsp baking soda
- pinch of salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 325 °F. Line an 8×8” pan with parchment. In a food processor, blend the avocados, nut or seed butter, cacao, maple syrup, baking soda, and salt until smooth. Fold in the chocolate chips by hand.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until it is set in the center but still slightly fudgy inside.
- Cool completely before slicing; the brownies will firm up more as they sit. Store in the fridge and serve chilled if desired.
Notes
I tested this 12 times, y’all. No lie — the first few were oily messes, the middle versions were too dense, and one batch actually exploded in the oven. But once I hit the right combo, they turned rich, gooey, and secretly packed with avocado. If plant-based sweets are your love language, you’ll find even more treats like this in my Vegan Gluten Free Desserts roundup — lots of chocolate, lots of creaminess, and zero dairy or eggs in sight. Why it works: Avocados bring fat and creaminess without dairy. Almond butter holds it all together (or swap for SunButter if you’re nut-free), and cacao powder plus chocolate chips mean no one’s guessing it’s healthy. Rachel’s Tips & Swaps: Nut-free? Use SunButter or tahini, but expect a slightly different flavor. Want it extra chocolatey? Sprinkle extra chips on top before baking. Texture tip: Don’t overbake — these are meant to be gooey, not cakey.