Simply process the avocado, eggs, vanilla, maple syrup, and coconut oil first. Pulse the food processor 1-2 times until there are no avocado chunks. If you are using a mixing bowl, make sure to mash the avocado before adding other ingredients.
Next, add the rest of the ingredients. Cacao powder, sea salt, baking soda, almond butter, and chocolate chips. I added the chocolate chips here because I wanted them a little more chopped up throughout the batter. I think this makes the brownies fudgier. However, if you want to keep your chocolate chips whole, wait to add them until the batter is processed and smooth.
Using a baking spatula, scrape the batter into the baking pan and spread the batter evenly to all corners. Sprinkle chocolate chips over the batter if you prefer.
Bake the brownies for 15 minutes or until a toothpick or fork inserted comes out clean. I recommend letting the brownies cool for at least 30 minutes, but I’m not going to lie..I’ve eaten them just after 5 minutes, and they were just as delicious. You do you.
I sliced the brownies into 9 even squares, but you could slice them into smaller or larger squares.
What’s in These Chocolate Avocado Brownies?
To make these paleo avocado brownies you’ll need:
avocado – make sure you grab a medium-large ripe avocado
almond butter – drippy almond butter is a must for this recipe! If you don’t have almond butter use any other drippy nut butter. Just be aware different nut butters will change the taste of the brownies.
Make sure the avocado is ripe. If the avocado yields to firm gentle pressure, it is ripe. If the avocado is not ripe, this recipe will not work. It should feel slightly soft, but not mushy to the touch.
Don’t over mix the batter. This will result in cakey brownies instead of fudgy.
Paleo Avocado Brownie Recipe — Flourless, fudgy, and made in one bowl, these avocado brownies take less than 20 minutes to make, and are so easy! Made with healthy ingredients, you won’t believe how rich and decadent they are. Keto and Gluten Free too!
Preheat oven to 350 degrees Fahrenheit. Line a 8×8 inch pan with parchment paper so that the paper overhangs from the pan like handles.
In the bowl of a food processor, place the avocado, eggs, vanilla, maple syrup, and coconut oil. Process until mixture is completely smooth and stop to scrape the sides of the food processor 1-2 times until there are no avocado chunks. See notes below if you are using a mixing bowl instead of food processor.
Scrape the batter into the baking pan using a baking spatula and spread the batter evenly making sure all corners are filled. Sprinkle chocolate chips over the batter if preferred.
Bake for 15 minutes or until a toothpick inserted comes out clean. Let the brownies cool for 30 minutes. When the brownies have cooled, lift the brownies out of the pan with the parchment paper. Slice the brownies with a knife, and serve.