Avocado Brownies

Prep Time

10 minutes

Prep Notes

As a health coach, I wanted to introduce a healthier alternative to my daughter's bake sale at school and these brownies hit the spot! They are moist and delicious while being gluten and dairy free. Enjoy!

Cooking Time

25 minutes


16 brownies


  • 1 large avocado
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened dutch-processed cocoa powder*
  • 1/4 tsp sea salt1 tsp baking soda


  1. Preheat oven to 180 degrees.
  2. In a blender or food processor combine avocado, applesauce, maple syrup and vanilla.*
  3. Add these ingredients to a large bowl and whisk in eggs.
  4. Add in coconut flour, cocoa powder, sea salt and baking soda and stir until well-combined.
  5. Grease an 8 x 8 inch baking dish with coconut oil and add batter.
  6. Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
  7. Allow to cool for 20 minutes before cutting into 16 brownies.
  8. Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer.


*Make sure you use dutch-processed cocoa, otherwise your brownies will taste bitter - this is the step that people often forget! 

To make them even more appealing at the bake sale, I added 100g of dark chocolate chunks. Mine needed to be nut free, but you can also throw in 100g of nuts for texture.


The recipe comes from The Healthy Maven