Gluten Free Avocado Brownies

Posted on

Got some leftover avocados lying around? Why not turn them into a delightful treat with these Gluten-Free Avocado Brownies! They’re not only grain-free and gluten-free but also packed with healthy ingredients, and they come together in just under 30 minutes.

Why You’ll Love This Recipe:

  1. These Gluten-Free Avocado Brownies are ready in just about 30 minutes, making them perfect for a quick sweet fix.
  2. They’re completely flourless, so they’re suitable for those following a grain-free or gluten-free diet.
  3. With only 8 pantry staple ingredients required, they’re easy to whip up whenever the craving strikes.
  4. This recipe is dairy-free, making it suitable for those with dairy sensitivities.
  5. Enjoy these brownies on their own, or take it up a notch by serving them atop a scoop of ice cream.
  6. You’d never guess that they’re made with avocados—they’re that delicious!
  7. It’s a fantastic way to use up ripe avocados that are on the verge of going bad.
  8. Lightly sweetened with coconut sugar, these brownies are free from refined sugars.

Helpful Hints:

  • Use a high-speed blender to ensure that all the ingredients are thoroughly combined.
  • You might need to pause and scrape down the sides of your blender a few times during blending.
  • To prevent sticking, consider baking the brownies in muffin liners.
  • If you prefer a more traditional square brownie, feel free to use a loaf pan instead of a muffin tin.

Frequently Asked Questions:

  1. Can I make these vegan?
    Absolutely! Simply swap the egg for a flax or chia egg, or consider using applesauce as an alternative.
  2. Can I bake these in a pan instead of a muffin tin?
    Of course! A loaf pan works well for a more traditional brownie shape—just remember to line it with parchment paper for easy removal.
  3. Can I use something else instead of almond flour?
    Oat flour is a great alternative if you don’t have almond flour on hand.

Gluten Free Avocado Brownies

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Servings 8 brownies


  • 1.5 ripe avocados
  • 1/4 cup coconut sugar or substitute cane sugar, brown sugar, maple syrup, honey, or agave
  • 1 teaspoon vanilla extract
  • 1/2 cup cacao powder
  • 1/2 cup almond flour or substitute oat flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 cup dairy-free chocolate chips or regular chocolate chips


  • Preheat your oven to 350°F and line a muffin tin with 8 muffin liners.
  • In a blender, combine all ingredients except for the chocolate chips. Blend until smooth and creamy, then fold in the chocolate chips.
  • Using a double cookie scoop or spoon, portion about 2 tablespoons of batter into each muffin liner. Add additional chocolate chips on top if desired.
  • Bake for 25-28 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out mostly clean.
  • Allow the brownies to cool for 5-10 minutes before enjoying. They’re delicious both warm and cold!


  • Utilize a high-speed blender to ensure thorough mixing of ingredients.
  • Stop and scrape down the blender sides as needed during blending.
  • Baking the brownies in muffin liners helps prevent sticking.
  • Alternatively, use a loaf pan for a more traditional brownie shape.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating