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Dark Chocolate Avocado Fudge Brownies | Paleo & Vegan

These Dark Chocolate Avocado Fudge Brownies are loaded with healthy fats and antioxidants while being super decadent and SUPER FUDGY! They're gluten-free and dairy-free, yet just as delicious as a classic brownie. 
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Course: Dessert
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Holiday Recipe, Paleo, Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 9 brownies
Calories: 273kcal
Author: Krista Price

Ingredients

For the Vegan Egg Substitute

  • 6 tablespoons hot water
  • 2 tablespoons milled flax seed

For the Chocolate Mixture

  • 2.5 ounces dark chocolate at least 70%
  • ¼ cup full-fat coconut milk
  • ¼ cup coconut sugar
  • ¼ cup cacao powder
  • 3 tablespoons coconut oil

For the Dry Ingredients

  • ½ cup coconut flour
  • 3 tablespoons tapioca starch
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

For the Wet Ingredients

  • ¼ cup avocado oil
  • ¼ cup pure maple syrup
  • 1 ripe avocado

Optional Topping

  • ¼ cup freeze-dried strawberries

Instructions

  • Preheat the oven to 350 degrees. In a small bowl, whisk 6 tablespoons hot water into 2 tablespoons milled flax seed. Set mixture aside for at least 10 minutes or until the mixture becomes a gel-like texture. 
  • In a small saucepan, add all of the ingredients for the chocolate mixture and heat over medium-low heat, stirring occasionally, until everything melts into a smooth chocolate sauce.
  • Meanwhile, in a large bowl, whisk all of the dry ingredients together. In a separate smaller bowl, whisk the wet ingredients together along with the gelled flax seed mixture. 
  • Add the chocolate sauce mixture and the wet ingredient mixture to the large bowl with the dry ingredients. Blend with a hand mixer over low speed until well-combined
  • Pour the brownie batter into a greased 8-by-8-inch glass baking dish. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
  • While the brownies are baking, if using, blend the freeze-dried strawberries into a powder using a blender or food processor. Sift the strawberry powder over the brownies as soon as they come out of the oven.
  • Let the brownies cool completely before cutting into 9 squares. ENJOY! :)

Notes

  • These brownies can easily be made non-vegan by swapping out the milled flax seed mixture for two whisked eggs. 
  • Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months. 

Nutrition

Calories: 273kcal