These gluten-free avocado and almond butter brownies deliver fudgy, ultra-chocolatey results by replacing traditional butter or oil with creamy avocado and almond butter. The combination creates a dense, moist crumb with hidden healthy fats and no detectable vegetable flavor.
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In a standing mixer with a whisk attachment, cream together 1 large avocado, ⅔ cup light brown sugar, 3 tbsp almond butter, and 1 tsp vanilla extract on medium speed until fluffy, about 5 minutes. Add eggs and beat until incorporated, about 1 minute.
In a medium bowl, whisk together ½ cup cacao powder, 1 cup almond flour, 1 tsp baking powder, and ½ kosher salt.
Using paddle attachment, mix dry ingredients into wet until just combined, scraping down the sides of the bowl as needed. Stir in ⅓ cup chocolate chips.
Pour the brownie batter into a parchment lined and greased Suvie pan. Top with remaining ⅓ cup chocolate chips and lightly press chips into batter. Load pan into the top zone of Suvie, input settings, and cook now or schedule. Bake at 325°F for 45 minutes (for Suvie 2.0, Bake at 375°F).
After the cook, remove the pan from your Suvie. Let the brownies cool completely. Cut into squares and serve.
Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze wrapped brownies for up to 2 months.
No. The avocado adds moisture and fat but doesn't impart flavor—the cacao powder and chocolate chips dominate the taste.
An underripe avocado will be harder to blend smoothly and may create a denser crumb. Use a ripe avocado that yields slightly to pressure.
Yes—this recipe is already dairy-free. Use any dairy-free dark chocolate chips if concerned about milk content.
Bake until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Overbaking will dry them out.
Yes. Double all ingredients and use a larger baking pan (9×13 instead of 8×8), adding 2–3 minutes to baking time.
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