Fudgy Gluten-Free Avocado Brownies
These fudgy gluten-free avocado brownies are rich, chocolatey, and surprisingly indulgent — vegan, egg-free, and dairy-free. Baked as mini heart-shaped brownies, they’re perfect for Valentine’s Day, gifting, or a small-batch chocolate fix. Serve with ice cream, drizzle with melted white chocolate, or sprinkle with festive sprinkles for a special treat.
Equipment
- Silicone Mold
- Baking Tray
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 1 Avocado (well ripened)
- 50 grams Apple Sauce (1/4 US Cup)
- 106 grams Brown Sugar (1/2 US Cup)
- 24 grams Cocoa Powder (1/4 US Cup)
- ½ tsp Baking Powder
- ¼ tsp Salt
- 32 grams Cassava Flour (1/4 US Cup)
- 90 grams Vegan Chocolate Chips (1/2 US Cup)
Instructions
Prep:
- Preheat your oven to 350F / 175C and gather your supplies and ingredients. Ensure that the avocado is ripe. Speed up ripening by placing in a bag with a banana or apple.
Make the Brownies:
- Cut 1 Avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash with a fork or hand mixer until smooth.1 Avocado, 50 grams Apple Sauce , 106 grams Brown Sugar, 24 grams Cocoa Powder, 1/2 tsp Baking Powder, 1/4 tsp Salt, 32 grams Cassava Flour
- Add 50 grams Apple Sauce , 106 grams Brown Sugar, 24 grams Cocoa Powder, 1/2 tsp Baking Powder, 1/4 tsp Salt and 32 grams Cassava Flour. Mix until smooth and thick, scraping the sides of the bowl. Batter should hold its shape.
- Partly melt 90 grams Vegan Chocolate Chips in the microwave or leave them whole for chocolate pockets in the brownies. Fold into the batter gently.90 grams Vegan Chocolate Chips
Bake:
- Lightly spray a silicone heart-shaped mold and place on a baking tray for stability.
- Use a spoon or ice cream scoop to fill each cavity almost to the top. Smooth the surface slightly with a spatula.
- Bake for 25 minutes. Tops should feel slightly firm while centres remain soft. Test with a toothpick - it should come out mostly clean but still moist.
- Cool completely in the mold before gently removing. Decorate if desired with melted chocolate and sprinkles, or serve as-is.
Video
Notes
- Yield: Makes 4 mini heart-shaped brownies. Double the ingredients for an 8-inch square brownie.
- Flour: If you can’t find cassava flour, use your preferred gluten-free flour blend. If gluten isn’t an issue, regular all-purpose flour works (same quantity).
- Serving Tip: Enjoy warm, with ice cream, or decorated with melted chocolate and sprinkles for a festive treat.
- Storage: Store in an airtight container at room temperature for 3–4 days. Freeze wrapped in plastic and in a freezer-safe container for up to 3 months.
- More Chocolate Recipes:
- Chocolate Ganache Mini Tarts (Dairy and Gluten-Free)
- No Bake Cocoa Truffles (Vegan)
- Chocolate Fudge Cake (Dairy and Gluten-Free)
- Rocky Road Brownies (Vegan)
Nutrition
Serving: 1BrownieCalories: 370kcalCarbohydrates: 56.6gProtein: 3.7gFat: 16.7gSaturated Fat: 5.5gSodium: 208mgPotassium: 501mgFiber: 7.7gSugar: 40.8gCalcium: 62mgIron: 4mg
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