Fudgy vegan avocado brownies are the most perfect dessert that will please anyone! These brownies get their beautiful texture from the avocado, and are naturally sweetened with maple syrup and banana. Nothing says getting your chocolate fix like these brownies!
Ingredients needed to make your fudgy vegan avocado brownies
- Avocado. The main ingredient in this recipe and also what makes these brownies so fudgy and chewy!
- Banana. As a natural sweetener.
- Almond Milk. As one of your wet ingredients.
- Almond Flour. this is what will hold your brownie batter together and make it super chewy.
- Maple Syrup. For a lil’ added sweetness.
- Vanilla Extract. The perfect pop of flavour.
- Cocoa Powder. To make these brownies, brownies!
- Peanut Butter. As an ooey gooey drizzle on top of your brownies!
- Chocolate Chips. Because they wouldn’t be chocolate brownies without it!
Can I substitute the almond flour for regular flour?
I’ve never tried to use any other flour in this recipe other than almond flour, so I cannot guarantee how they’ll turn out. The almond flour gives these brownies a subtle nutty flavour and what gives them such an incredible texture.
Are there any other substitutions I can make in this recipe?
Yes! For the almond milk, you can use any other plant milk of choice! If you do not have a banana, you can use applesauce instead. Lastly, you can feel free to drizzle almond butter, cashew butter, etc on top of your brownies instead of peanut butter. The choice is yours!
Baking tips to make the perfect avocado brownies
- Add all ingredients to a *food processor. This is the best and easiest way to make these brownies! Throwing everything into the processor will allow all ingredients to blend evenly, so there are no chunks.
- Blend the wet ingredients first then add in the dry. This will allow all the wet ingredients to mix together smoothly, and then you can incorporate the remaining dry ingredients.
- Make sure your peanut butter is at room temperature. This will make it easier to drizzle over your brownies once they are cooked! If you keep your nut butter in the fridge, make sure to take it out at least 30 minutes to one hour before you need to use it. Alternatively, you can place it in the microwave for 10-15 seconds to make it more runny.
How to store your vegan avocado brownies
These brownies can stay in the fridge for about 5-6 days. You can freeze them in an airtight container for approximately one month. If you want to make them and freeze them, you can drizzle the peanut butter on them when you are ready to thaw them out so that the peanut butter is fresh!
If you’re chocolate obsessed, you will drool over my Vegan Gluten-Free Chocolate Zucchini Loaf! Takes less than 30 minutes to make and is so incredibly fluffy!
Fudgy Vegan Avocado Brownies
- 1 avocado
- 1 medium banana
- 1/3 cup almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 1/2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips (plus more to top)
- peanut butter, to drizzle over cooked brownies
- Preheat oven to 350°F.
- Line a 9×9 inch baking dish with parchment paper and set aside.
- In a food processor, add banana, avocado, and all other wet ingredients and mix together until well combined, and no chunks remain.
- Add in all dry ingredients and pulse together until a smooth batter forms. Scrape down the sides of the food processor bowl as needed.
- Add in chocolate chips to the batter and stir with a spatula.
- Pour batter into your lined baking dish and smooth out evenly. Top with additional chocolate chips before baking (ensure to press chocolate chips into the batter so they hold!)
- Bake for 45 minutes or until brownies start cracking on top.
- Remove from oven and let cool in the pan for about 10-15 minutes.
- Once cooled, remove from the baking dish and drizzle with peanut butter. Cut into squares and enjoy!
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