Vegan Avocado Brownies
Ripe avocado takes the place of eggs and butter here, lending these brownies an incredibly fudgy, dense texture that honestly rivals any classic version. Two flax eggs — made by simply stirring ground flaxseed into water and letting it gel — do the binding work you'd normally rely on dairy or eggs to handle, and they do it beautifully. Melted coconut oil adds richness, while unsweetened cocoa powder and a generous fold of vegan chocolate chips make every bite deeply chocolatey. The avocado flavor completely disappears into the batter, so skeptics at your table will have no idea what's in them until you tell them. The batter comes together in one bowl, bakes up in about half an hour, and cuts cleanly into 16 squares once cooled — which makes this a genuinely easy weekend bake. Whether you're cooking for a crowd or just want a treat you can feel good about, these hit that rich, gooey brownie sweet spot without compromise.
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownies
- 2 medium ripe avocados, pitted and peeled (about 1 cup mashed)
- 1 cup organic cane sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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