There’s something oddly comforting about the moment you realize brownies don’t have to be complicated. The kind of dessert that feels indulgent but still uses ingredients you actually recognize—and maybe even already have in your kitchen. These flourless avocado brownies are exactly that: rich, chocolatey, and surprisingly easy, with a batter that comes together fast in a blender or food processor.
They’re also keto and paleo friendly, and with a couple simple swaps, they can be vegan too (check the notes in the ingredients).
About These Flourless Avocado Brownies
When I say “1 Hass avocado,” I mean a medium-sized Hass—the kind that fits comfortably in your hand. If you’ve got one of those giant avocados (Florida-style), you’ll want to use about half, or go by volume instead.
A good rule: once scooped, you’re aiming for 3/4 to 1 cup of avocado, gently pressed into a measuring cup.
A quick note on sweeteners
For this recipe, Lakanto (erythritol + monk fruit) works really well. That said, use what works for you—coconut palm sugar, cane sugar, or your favorite granulated sweetener. Make them fit your body and your taste.
Ingredients Overview
These flourless avocado brownies depend on two main things for structure:
- Avocado (for the creamy base)
- Nut or seed butter (this gives the batter body—you can’t skip it)
Then you add cacao powder for deep chocolate flavor, your sweetener, and the usual brownie basics like eggs, vanilla, and leavening. And truly… don’t skip the chocolate on top. It makes everything better.
Ingredient Notes & Options
- Fat: lard or coconut oil keeps it dairy-free; ghee works too; butter is fine if that’s what you use.
- Nut/seed butter: unsweetened and unsalted almond butter or cashew butter are favorites. For nut-free, use sunflower seed butter.
- Cacao vs cocoa: cocoa works, but cacao has the flavor I prefer here.
- Egg-free option: use Bob’s Red Mill Egg Replacer.
- Gelatin: optional, but it adds a chewier texture.
High-Protein Avocado Brownies Ingredients
- 2 large eggs (or Bob’s Red Mill Egg Replacer)
- 1 medium, ripe Hass avocado (about 3/4 cup)
- 1/4 cup melted ghee (or lard, coconut oil, or butter substitute)
- 1/4 cup unsweetened, unsalted almond butter or cashew butter (or sunflower seed butter for nut-free)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup Lakanto or preferred granulated sweetener
- 1/3 cup cacao powder
- 1 tsp vanilla extract
- 2 tablespoons gelatin (optional, for extra chew)
- 1/2 cup low-carb chocolate chips or chopped chocolate
How to Make Flourless Avocado Brownies
1) Prep the oven and pan
Preheat your oven to 350°F.
Line a small baking dish—a metal loaf pan works best—with parchment paper.
2) Blend the base
In a food processor (or blender), combine:
- avocado
- eggs
- melted fat
- nut/seed butter
Blend until smooth.
3) Add the rest (and don’t overmix!)
Add the remaining ingredients and blend on medium-low until just smooth—no more than 30 seconds.
If you need to stop and scrape the sides, do it. If there are tiny avocado bits left, use a spatula to fold and mash them in by hand.
Overmixing = cakey brownies. Keep it short and gentle.
4) Pan + toppings
Scrape the batter into your prepared pan and smooth it out evenly.
Top with chocolate chips or chopped chocolate (highly recommended).
5) Bake
Bake for 25 minutes, until the edges begin pulling away from the sides of the pan.
6) Cool and slice
Let cool for 15 minutes before lifting out by the parchment paper.
Transfer to a cutting board and slice into 8 squares.
Tips for the Best Texture
- Use a ripe avocado. It should feel soft but not mushy.
- Measure your avocado if unsure. Aim for 3/4–1 cup.
- Don’t crank the blender. Low power + quick blending keeps them fudgy.
- Metal loaf pan > glass. The bake is more consistent.
What size avocado should I use?
A medium-large, ripe Hass avocado is ideal. After scooping, measure it—3/4 to 1 cup, gently pressed into the measuring cup.
Why did my brownies turn out cakey?
Most likely, the batter was overmixed. Blend only until smooth, and stop as soon as everything is incorporated.
Do I really need the nut butter or seed butter?
Yes. It’s part of what makes the batter work. Coconut butter won’t give the same result, and you can’t swap it with ghee or regular butter.
Can I make them sweeter?
Absolutely. If you prefer a sweeter brownie, add about 2 tablespoons more sweetener.
Storage
Store leftover flourless avocado brownies in a sealed container in the fridge for up to one week.
If you make these high-protein avocado brownies, I’m cheering you on from my kitchen. This recipe has been a favorite for a reason—simple ingredients, fast prep, and that rich chocolate payoff every single time. And if you ever want something more classic and ultra-fudgy, try my KETO FUDGE BROWNIE next (it’s dairy and nut-free).