Made with whole grains, healthy fats, and just the right amount of chocolate for that rich, fudgy brownie texture, these Avocado Brownie Bites will become your family’s new favorite dessert. Plus, the entire recipe is made in the food processor for easy cleanup!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Healthy Avocado Brownies
I know you’re thinking it, so let’s start with the obvious question – why put avocado in brownies you ask?
Well, it just so happens that avocado is a great source of healthy fat and has a creamy, smooth texture. This allows avocados to be a great replacement for butter, shortening, and sometimes even eggs when baking. The end result is a rich and tasty dessert with an added boost of good fat, vitamins, and minerals.
Now let’s get back to these healthy avocado brownie bites.
They’re a no-brainer in the baking prep department – the entire recipe is made with pantry staples in the food processor or blender for easy cleanup! And the mild, creamy flavor of avocado blends perfectly with the cocoa and chocolate chips, so you’re left with a sweet, healthier version of a treat that your kids will love.
Love Avocados? So do we! Then you have to try our amazing Blueberry Avocado Mini Muffins, these reader-fave Avocado Green Smoothie, or this delicious Avocado Dirt Pudding recipe. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love Avocado Brownies
- rich and chocolatey
- made in the food processor or blender
- healthier than your average brownie
- made with pantry staples
- can be made gluten-free or dairy free
- freezer-friendly
- a sweet treat for school or packed lunches
- naturally nut-free
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Avocado: peeled and pitted
- White Whole Wheat Flour: whole grain white wheat flour or you can substitute oat flour, all-purpose, or a gluten-free flour blend
- Maple Syrup: regular, for a little sweetness
- Sugar: for a little sweetness
- Eggs: to bind all ingredients together
- Milk: use dairy or substitute your favorite plant-based alternative, such as coconut, almond or hemp
- Cocoa Powder: high-quality cocoa powder brings a rich chocolate flavor
- Sprinkles: optional but highly recommend for the fun factor
- Vanilla
- Salt
Tip: A ripe avocado is best for this recipe – you want it to be soft, not firm. This is a good time to use up any avocados with brown spots.
Step-by-Step Instructions
- Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
- Blend: In a food processor, add in the avocado, melted butter, eggs, maple syrup and vanilla. Blend for 2 minutes or until the batter is completely smooth.
- Add: Add in the flour, sugar, cocoa powder, baking soda and salt.
- Blend: blend for another minute or until the batter is smooth.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Sprinkles or Toppings: add on the sprinkles or your preferred toppings if you want.
- Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just set.
- Eat: Let cool for 5-10 minutes, and serve.
Avocado Brownie Health Benefits: Not only are they down right delicious, these brownies are also nutritious! The star ingredients in these brownies (avocados, white whole wheat flour, and cocoa powder) bring healthy fats, fiber, and antioxidants to these brownies that are lacking in traditional brownies.
Tools Needed
Toppings
These favorite avocado brownie bites are delicious as-is, but if you want to experiment with other add-ins or toppings, here’s several of our favorites to try.
- chopped walnuts
- chopped pecans
- white chocolate chips
- marshmallows (pro tip – add them to the top of the brownies right before you take them out of the oven.)
- sprinkles!
- shredded coconut
- melted caramel
How to Store & Freeze
Store brownies in the fridge in an airtight container for up to 5 days. These brownies also freeze well for up to 3 months.
Expert Tips
- Make it dairy-free. Simply use dairy-free chocolate chips and substitute a plant-based milk.
- No Sticking. Make sure you generously grease your muffin tins or use a muffin liner so that your brownies won’t stick to the pan.
- Let the brownies cool off. If your brownies are falling apart as you remove them from the pan, let them cool completely before removing and cutting them. This allows them to firm up a bit.
- Full Size Brownies: not in the mood for brownie bites, then pour this brownie batter in an 8×8 baking dish and cook for 25-30 minutes.
- 2 medium avocado, pitted
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup white whole wheat
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tbsp ground flax seeds, optional
- 2 tbsp sprinkles or other toppings, optional
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Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
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Add: In a food processor, add in the avocado, melted butter, eggs, maple syrup, and vanilla.
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Blend: push start and blend for 2 minutes or until the batter is completely smooth.
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Add: Add in the flour, sugar, cocoa powder, baking soda and salt.
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Blend: blend for another minute or until the batter is smooth.
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Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
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Sprinkles or Toppings: add on the sprinkles or your preferred toppings if you want.
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Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just set.
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Eat: Let cool for 5-10 minutes, and serve.
Yield: 24 brownie bites
Flour: you can use white whole wheat flour, all-purpose flour, 50/50 whole wheat and all-purpose flour or a one-for-one gluten-free blend.
Food Processor or Blender: I prefer to use a food processor for this recipe, but a blender will also work. Just be sure to scrape down the sides when needed.