Here’s a fudgy, rich, and secretly healthy recipe for Vegan Avocado Brownies — no eggs, no dairy, and no butter, but still deeply chocolatey and satisfying!
🥑🍫 Vegan Avocado Brownies
✅ Why avocado?
Avocados add healthy fats and moisture, replacing the need for butter or oil. They also create a creamy, fudgy texture that’s perfect for brownies.
🍫 Ingredients:
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1 ripe avocado (about ½ cup mashed)
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½ cup maple syrup (or agave, or coconut sugar)
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½ cup unsweetened cocoa powder
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½ cup non-dairy milk (almond, oat, soy, etc.)
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1 tsp vanilla extract
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½ cup all-purpose flour (or whole wheat, or gluten-free blend)
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½ tsp baking soda
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¼ tsp salt
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½ cup vegan chocolate chips (plus more for topping, optional)
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Optional: ¼ cup chopped walnuts or pecans
🧑🍳 Instructions:
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Preheat oven to 350°F (175°C).
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Prepare a pan: Line an 8×8-inch baking dish with parchment paper or lightly grease it.
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Mash avocado in a large bowl until very smooth (or blend in a food processor for super creamy texture).
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Add maple syrup, cocoa powder, milk, and vanilla to the mashed avocado. Mix well.
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Stir in flour, baking soda, and salt until just combined. Don’t overmix.
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Fold in chocolate chips (and nuts if using).
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Spread the batter evenly into the prepared pan. Batter will be thick — use a spatula to smooth the top.
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Sprinkle extra chocolate chips on top if desired.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
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Let cool completely before slicing (they set up as they cool).
🍽 Tips:
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Want it extra fudgy? Slightly underbake and chill before cutting.
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Store in an airtight container at room temp for 2–3 days, or refrigerate for up to a week.
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Can be frozen! Wrap individually and store for up to 2 months.