Fudgy Avocado Brownies with chocolate Avo Frosting

As promised, here is my latest recipe to curb that sweet tooth in a perfectly healthy, delicious and what feels indulgent way with these gooey brownies.


  • 300g 85% dark chocolate
  •  2 tbsp coconut oil
  • 3 avocados, pitted and peeled
  • 1/2 cup maple syrup
  •  1 tsp vanilla extract 
  • 3 eggs 
  • 1/2 cup cocoa powder1/2 cup coconut flour

For the Avocado Frosting:

  • One medium sized hass avocado pitted and peeled
  • 3 Tbsp unsweetened cocoa powder
  • 3 Tbsp maple syrup



Preheat the oven to 400 degrees F. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.

Put the dark chocolate and coconut oil in a bowl set over simmering water, make sure you stir this regularly.

Place the avocado into a food processor or blender (I used my nutribullet) and process/blend until smooth - you will need 1 cup of avocado puree so make sure you have enough.

Stir the avocado, honey and vanilla extract into the cooled chocolate.
Next, add the eggs, one at a time, making sure each is well mixed before adding the next.

Stir in the coconut flour and cocoa powder until the batter is smooth. Pour the batter into the prepared pan and spread to cover the pan and fill the corners (make sure you taste test along the way, bakers rule!!

Bake for 12-15 minutes or until the top is firm to the touch. Remove from oven and cool completely - this is the hard part, waiting for it to cool down.

For the Avocado Frosting:

Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup. Process/Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or maple syrup if needed to taste.

Spread over completely cooled brownies. They will keep for up to 3 days in an airtight container (should they last that long before they are eaten!)

Please let me know if you enjoy this as much as I did so get baking and tagging!

Sophie xx