The Easiest, Fudgiest Vegan Avocado Brownies

updated Feb 5, 2020
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Avocado Brownies

These chewy, chocolate-y brownies are made with just 5 ingredients, and also happen to be vegan.

Makes16 brownies

Prep10 minutes

Cook45 minutes

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Credit: Joe Lingeman

If you’re searching for a recipe that will satisfy all brownie-lovers, look no further. These vegan brownies strike the perfect balance between fudgy, cakey, and chewy, and the ingredient that makes this possible is probably sitting on your counter right now: avocados! The cocoa powder camouflages the avocado’s green color, but the fruit’s creamy texture gives the brownies their crave-able chew and deliciously fudgy center.

They’re so easy you’ll have the recipe memorized after a single batch — even if you aren’t dairy-free or vegan.

Credit: Joe Lingeman

Avocado Is the Secret to the Easiest Vegan Brownies

Traditional brownie recipes are a mix of melted chocolate or cocoa powder, butter, eggs, sugar, flour, and leavening. This vegan brownie recipe relies on the smooth and creamy texture of avocado — and its monounsaturated fats — to take the place of both the butter and eggs. That means you’re left with a short and simple ingredient list: two ripe avocados, brown sugar for sweetness and chew, cocoa powder for chocolate flavor, baking powder to give the brownies a lift, and all-purpose flour to pull the batter together.

After a quick spin in the food processor, these brownies go from pantry to plate in less than an hour. You can even mix the batter by hand — just be sure to mash the avocado until completely smooth.

Avocado Brownies

These chewy, chocolate-y brownies are made with just 5 ingredients, and also happen to be vegan.

Prep time 10 minutes

Cook time 45 minutes

Makes 16 brownies

Nutritional Info


  • Cooking spray

  • 2

    ripe medium avocados, diced

  • 3/4 cup

    packed brown sugar

  • 1/2 cup

    unsweetened natural cocoa powder

  • 1 teaspoon

    baking powder

  • 1/4 teaspoon

    kosher salt

  • 1/2 cup

    all-purpose flour


  1. Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8x8-inch baking pan with cooking spray.

  2. Place the avocados, brown sugar, cocoa powder, baking powder, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until smooth, 12 to 15 pulses. Add the flour, then pulse until the flour is completely incorporated, 8 to 10 pulses.

  3. Transfer the batter to the pan and spread into an even layer. Bake until the edges pull away from the sides of the pan and a thin knife inserted into the center comes out clean, about 45 minutes. Cool completely on a rack before slicing and serving.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 4 days.