These brownies are so fudgy and delicious. They have much cleaner ingredients, so much better than any box version. They are now my go-to recipe and I never make any other kind! My kids love to help mash the avocado, and to help eat them too of course. I modified the original recipe so I use parchment paper to line the pan. I also decreased the cooking time and added the freezer/fridge time to make them taste more fudgy.


  • 1 medium ripe avocado, mashed
  • ¼ cup coconut oil, melted
  • 1 large egg, lightly beaten
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ¾ cup unsweetened cocoa powder
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ cup gluten-free flour
  • ⅓ cup dark chocolate chips


  1. Preheat oven to 350° F.
  2. Line an 8 x 8-inch baking pan with parchment paper. Set aside.
  3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
  4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
  5. Add cocoa powder mixture to avocado mixture; mix well.
  6. Add chocolate chips; mix until blended.
  7. Pour batter into prepared pan; spread to make even.
  8. Bake for 22-25 minutes, or until toothpick inserted in center comes out clean. They will still be gooey in the middle.
  9. Let cool in the pan for 10 minutes, then chill in the freezer for 20 minutes, or the fridge for an hour.
  10. Cut into sixteen squares.