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Fudgy Peanut Butter Swirl Avocado Brownies

Rich and delicious brownies with a healthy twist! Avocado is what makes these brownies moist and only a small amount of sugar added means you can enjoy one of these with no guilt!
Course Dessert
Cuisine American
Diet Dairy Free, Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 118kcal
Author Lauren
Cost $5.24 / 33¢ PER SERVING


  • 1 very ripe avocado peeled, pitted and halved
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons coconut oil at room temp divided
  • ½ cup cane or coconut sugar
  • 2 ounces dark chocolate chopped
  • ½ cup cocoa powder
  • 2 teaspoons instant coffee optional
  • ½ cup fine almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsweetened peanut butter


  • PREPARE: Preheat the oven to 350˚ and line a 8x8 pan with parchment paper.
  • MELT THE CHOCOLATE: In a microwave save bowl, combine the dark chocolate and coconut oil. Microwave for 30 seconds and stir. If needed, continue to microwave 20 seconds at a time, stirring in between until smooth. Set aside to cool slightly.
  • MIX: Add avocado, eggs, vanilla, 2 tablespoons coconut oil (does not need to be melted) and sugar to a food processor or blender and process for 30-60 seconds or until smooth. Then add the melted chocolate, cocoa, instant coffee, almond flour, baking powder and salt to the food processor. Process for 60 seconds; remove lid and stir. Process for longer if needed until the mixture is completely smooth
  • SWIRL: Pour batter into the prepared pan and smooth out with a spatula. Slightly melt the peanut butter in the microwave on high for 20 seconds. Spoon the melted peanut butter into three rows across the brownie batter. Use a knife or fork to swirl the brownie batter and peanut butter across the top of the brownies.
  • BAKE: Bake the brownies for 25-30 minutes or until the center is only slightly jiggly. Allow the brownies to completely cool before using the parchment to pull the brownies out of the pan and slicing into 16 pieces.


MAKE IT VEGAN: Replace the eggs with flax eggs: combine 2 tablespoons of flax meal with 5 tablespoons of water and let it set for 3-5 minutes to absorb. Then add it to the food processor.
TO REPLACE REFINED SUGAR: Replace the cane sugar with maple syrup or coconut sugar. If you use maple syrup, you will want to cut the almond flour down to ⅓ of a cup.
TO MAKE THEM SWEETER: These are low in sugar and taste more like dark chocolate than milk chocolate. If you prefer them sweeter, use semi sweet or milk chocolate chips, reduce or eliminate the instant coffee or increase the sugar to ⅔ of a cup.


Calories: 118kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 95mg | Fiber: 2g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.7mg