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Chocolate Avocado Brownies with Almond Flour

Name: Chocolate Avocado Brownies with Almond Flour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 ripe medium avocados, peeled and pitted; 1 cup finely ground almond flour; 1/2 cup unsweetened cocoa powder; 3/4 cup coconut sugar or organic cane sugar; 1/4 cup unsweetened almond milk; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1/3 cup vegan dark chocolate chips (optional); 2 tablespoons ground flaxseeds mixed with 6 tablespoons water (flax egg)

By PowerProteinPlates Editorial TeamPublished Apr 19, 2026 | Updated Jul 22, 2026

American 40 mins high-proteineasy-recipessnack-ideaswhole-foodsbudget-friendlyhigh-fiber

Chocolate Avocado Brownies with Almond Flour with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

2 ripe medium avocados, peeled and pitted
1 cup finely ground almond flour
1/2 cup unsweetened cocoa powder
3/4 cup coconut sugar or organic cane sugar
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup vegan dark chocolate chips (optional)
2 tablespoons ground flaxseeds mixed with 6 tablespoons water (flax egg)

Powerproteinplates Vegan Chocolate Avocado Brownies with Almond Flour ingredients image

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper or lightly grease it.
In a small bowl, combine ground flaxseeds and water. Stir and let sit for 5–7 minutes until thickened to create a flax egg.
In a large bowl, mash ripe avocados until smooth using a fork or hand mixer.
Add coconut sugar and vanilla extract to the mashed avocado. Mix well until fully combined.
Pour in the flax egg and unsweetened almond milk, stirring evenly.
In a separate bowl, whisk almond flour, cocoa powder, baking soda, and sea salt until thoroughly mixed.
Fold the dry ingredients gently into the wet mixture with a spatula until just combined. Avoid over-mixing.
If desired, fold in vegan dark chocolate chips evenly throughout the batter.
Pour the batter into the prepared pan and spread evenly using a spatula.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
Remove from oven and let brownies cool completely on a wire rack before slicing into 12 squares.
Store leftovers in an airtight container at room temperature up to 3 days or refrigerate for up to one week.