Healthy Avocado Brownies with Raspberries are deliciously fudgy and decadent. Made with no flour, refined sugar or butter, they will satisfy your sweet tooth while nourishing your body. Made with almond flour, avocados and high quality dark chocolate, these brownies are a truly healthy and delicious treat that your family will love!
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Healthy Avocado Brownies Recipe
Chocolate lovers rejoice! These Avocado Raspberry Brownies are a seriously delicious decadent HEALTHY dessert that will blow your mind, especially if you are fond of dark chocolate, like me. Frozen raspberries are added to the brownie batter for an always winning combination of raspberries and chocolate in this fabulous dessert.
My family absolutely loves brownies but while I do respect people who believe that boxed brownies are the only rightful kind of brownies, I am always experimenting with healthy ingredients to produce great tasting brownies with fudgy texture because that's the only way good brownies should be: fudgy, ooey and gooey!
If you like the idea of baking with "hidden veggies", make sure to also check out these this Sweet Potato Banana Bread and these Protein Blondies made with chickpeas.
Why add avocados to brownies
Making brownies with avocados produces a wonderfully fudgy and creamy brownie, almost like solidified ultra decadent chocolate mousse. I love their texture and if you're a dark chocolate lover, like me, you will also love them.
The addition of raspberries inside the batter results in a fabulous chocolate dessert studded with juicy and tart raspberry jewels. Your kids will love these brownies and will never know that they are actually eating avocados that are high in fiber and healthy fats. I'd call this a parenting win!
Looking for more kid-friendly treats? Try these purple Blueberry Lemon Cookies.
Ingredient notes
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Avocados: the avocados for this recipe should be very ripe and it's ok if they start browning slightly.
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Chocolate: I like good quality high cacao content chocolate to make these brownies. My favorite kind is Lindt or Chiarardelli around 70% cacao content. I don't recommend using 100% cocoa chocolate for this recipe as it will produce brownies that are super intense and not sweet.
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Raspberries: frozen raspberries will work the best as they hold their form and won't fall apart easily during baking. Plus, frozen raspberries are picked and frozen when they are in season which means that, unlike fresh raspberries at a supermarket, they are always ripe and sweet.
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Eggs: use large eggs at room temperature
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Almond flour: you can use blanched almond flour or almond meal for this recipe. I would not substitute almond flour with coconut flour in this brownie recipe.
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Vanilla extract: or vanilla bean paste
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Coconut sugar: you can substitute for regular brown sugar
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Maple syrup: for an additional layer of natural sweetness
How to make avocado brownies
- Step 1: Blend the avocados in a food processor until completely smooth, adding melted chocolate & maple syrup to the blended avocado and give it another whiz.
- Step 2: Lightly whisk the eggs, pour in the avocado-chocolate mousse, vanilla ad all the dry ingredients. Stir with a silicon or wooden spatula until all ingredients are incorporated and the batter is chocolatey and smooth.
- Step 3: Add frozen raspberries and chocolate pieces and gently fold them in so they're distributed evenly in the batter. Then, you will pour the batter in the prepared pan and smooth out the surface.
- Step 4: Bake for 30 minutes.
Tip: Make sure to not overbake these brownies or they may become cakey and lose their wonderful creamy texture.
- Step 5: To add even more fudgy goodness to these brownies, I suggest topping it with fudgy chocolate icing. To make the icing you will melt more chocolate with coconut oil (or butter), cocoa powder and maple syrup and pour it over the fully cooled brownies. It will be very soft. At this time, you can decorate the top of the brownies with some shaved chocolate and/or fresh raspberries, although that's totally optional.
- Step 6: Chill. Place the brownies in the refrigerator for at least 1 hour for the icing to set and bring back to room temperature before cutting and serving (if you can manage waiting this long).
How to serve
These healthy brownies are perfectly delicious on their own but for an extra indulgent dessert, I like serving mine with some whipped coconut cream and more fresh raspberries. It's a perfect healthy treat with my afternoon tea!
Freezing tips
To freeze, wrap individual brownie bars in plastic wrap or place the bars in a freezer safe airtight container in a single layer. Thaw at room temperature counter before eating. They will stay fresh in the freezer up to 3 months.
Recipe
Avocado Brownies with Raspberries
Ingredients
- 2 medium ripe avocados
- ½ cup coconut sugar
- 2 tablespoon maple syrup or honey
- 2 teaspoon vanilla extract
- 2 large eggs
- ½ cup almond flour
- 4 oz dark baking chocolate broken into pieces (or chocolate chips or chunks), melted
- ½ cup cacao or unsweetened cocoa powder
- ½ cup frozen raspberries
- ¼ cup dark chocolate chunks or chips, I like chopped up chocolate
Chocolate fudge icing:
- ¼ cup refined coconut oil virgin will work, too but you might taste coconut or butter
- 2 oz dark chocolate chips or chocolate broken into pieces
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup or other sweetener of choice
Instructions
- Preheat oven to 350 degrees. Line a brownie pan (mine is 8x12in) or an 8x8in baking tray with parchment paper.
- Use the food processor to pulse avocado until creamy. Add melted chocolate, maple syrup or honey and process until the mixture looks like chocolate mousse (it tastes like it, too!)
- In a bowl, whisk the eggs lightly and add the avocado-chocolate mixture. Whisk together until smooth. Add cocoa powder, coconut sugar, almond flour and vanilla and stir together until combined. Don’t overmix! Stir in chocolate chunks or chips and ⅔ of the frozen raspberries.
- Pour the thick batter into the prepared brownie pan. Smooth the surface if needed. Press the remaining raspberries into the batter evenly. Bake for about 30-35 minutes (see note below) until set. Don’t overbake or the brownies won’t be fudgy. Lay the pan on a cooling rack.
- In the meantime, prepare chocolate fudge icing. Combine all ingredients in a small saucepan until melted and smooth. Pour over the cooled brownies and leave to cool for about 15 minutes. At this point you can decorate the top of the brownies with shaved chocolate, if desired. Place the pan in the fridge for a couple hours (1h minimum) to set.
- Bring to room temperature and cut into squares. Serve with fresh raspberries and whipped coconut cream (optional).
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Amy Earl says
Made these this weekend for Valentine's day. Fudgy delicious goodness! Would never have known they had avocados in them! Raspberries added great flavor.
Agnieszka says
Thank you so much, Amy! So glad you liked them.
Marta says
I really like recipes telling me that a ton of chocolate is healthy 😉 I tried this one last weekend and it's delicious! Worked also with 1 avocado substituted for a banana (emergency solution, as one of my avocados was bad inside). My family loved it, we will definitely try it again.
Agnieszka says
Glad you liked it!!
Kristin says
These taste great! I want to pack this for a school snack but don't want the fudgy mess. Can I add some flour to make them more firm? How much? Thanks!
Agnieszka says
Hi Kristin. Thanks for your question. These brownies don't use regular flour, only almond flour. While I didn't test them with more flour, you could increase the amount by 1/4 and I think they will become a little less fudgy and a little more cakey, if that's your thing :-).