Vegan Chocolate Avocado Brownies

Avocado brownie

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Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
191 Calories
2g Fat
41g Carbs
3g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 191
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 167mg 7%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 7%
Total Sugars 25g
Protein 3g
Vitamin C 1mg 5%
Calcium 30mg 2%
Iron 2mg 12%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for vegan avocado brownies takes chocolate goodness to a whole new level by using healthy fats.

Rich and delicious, you'd never guess that these sweets are good for you, too. They are dairy-free and contain no butter, no eggs, and no oil. Instead, these brownies use natural ingredients that fit into a healthy lifestyle and offer a guilt-free dessert. They are great for people with egg or dairy allergies as well.


Steps to Make It

  1. Heat the oven to 350 F. 

  2. Coat a 13 x 9-inch pan with cooking spray. Then, line the pan with parchment paper leaving a 2-inch overhang on both sides of the pan. Press down the parchment paper so that it sticks to the pan. Coat again with cooking spray and add a second strip of parchment paper laying it in the opposite direction also with a 2-inch overhang. Press it down and coat it with cooking spray. Set aside. 

  3. In a medium mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt until well combined. Set aside.

  4. In a large mixing bowl, beat together the mashed avocado, soy milk, water, and vanilla extract. Add the dry ingredients, mixing until well combined.

  5. Pour into the prepared baking pan and bake for 30 to 35 minutes, or until the top is set and a toothpick inserted into the center emerges with only a few crumbs. Allow brownies to cool completely in the pan before cutting into squares and serving.

  6. After brownies have cooled, grip the paper overhangs and lift the brownies out of the pan and transfer to a cutting board. Use a serrated knife to cut the brownies into 12 to 16 pieces, then lift off the parchment and transfer to a serving dish.


  • If you're looking to keep the brownies for a short period of time, whether for a bake sale item for your child's school or packing lunches, you can store the leftovers in an air-tight container separated by waxed paper and layered on top of each other for no more than a week. 
  • If you'd like to store them longer, you must freeze them in a freezer bag after wrapping them each individually. You'll need to thaw them overnight at room temperature or microwave them before serving them. They will keep anywhere from two weeks up to three months after being frozen.