Peanut Butter Avocado Brownies

Why You’ll Love This Recipe

These brownies are a dream for chocolate and peanut butter lovers who want something satisfying yet better for you. Avocado brings moisture and creaminess without the need for butter or oil, while peanut butter adds protein and a delicious nutty flavor. They’re gluten-free, flourless, and naturally sweetened, making them suitable for many dietary lifestyles. Best of all, they come together easily with just one bowl or a food processor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocado
• Natural peanut butter (unsweetened and creamy)
• Cocoa powder
• Eggs
• Maple syrup or honey
• Baking soda
• Vanilla extract
• Sea salt
• Dark chocolate chips (optional, for extra richness)

Directions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. In a food processor or large mixing bowl, mash the avocado until smooth.
3. Add the peanut butter, cocoa powder, eggs, maple syrup, baking soda, vanilla extract, and salt. Mix or blend until a smooth batter forms.
4. Fold in chocolate chips, if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Optional: Swirl an extra spoonful of peanut butter on top for a marbled effect.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the brownies to cool in the pan for at least 15 minutes before slicing.

Servings and timing

This recipe makes 9 to 12 brownies, depending on the size of each piece. Prep time is around 10 minutes, with a baking time of 25–30 minutes. Total time is about 40 minutes including cooling.

Variations

• Vegan version: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and maple syrup.
• Nut-free option: Substitute peanut butter with sunflower seed butter or almond butter if desired.
• Extra chocolatey: Stir in additional chocolate chunks or a tablespoon of espresso powder.
• Lower sugar: Use a sugar-free sweetener like monk fruit or erythritol.
• Crispy top: Sprinkle crushed peanuts or cacao nibs on top before baking for texture.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual portions in a sealed container for up to 3 months. Thaw overnight or microwave for 15–20 seconds for a warm treat.

FAQs

Can you taste the avocado in these brownies?

No, the avocado flavor is mild and gets completely masked by the cocoa and peanut butter.

Can I use crunchy peanut butter?

Yes, but it will give the brownies a slightly different texture with more crunch.

Are these brownies gluten-free?

Yes, they are naturally gluten-free since there is no flour in the recipe.

Can I make this recipe in a blender?

A food processor works best, but a high-speed blender or even a bowl and whisk can do the job if the avocado is mashed well.

How ripe should the avocado be?

Use a fully ripe, soft avocado for best blending and texture.

Can I skip the eggs?

Yes, substitute with flax eggs for an egg-free version. The texture will be slightly more dense.

What kind of cocoa powder should I use?

Use unsweetened cocoa powder—either natural or Dutch-processed works well.

Are these brownies sweet enough for dessert?

Yes, but you can always adjust the sweetness to your preference by adding more or less syrup.

Can I use honey instead of maple syrup?

Yes, honey works as a 1:1 replacement, though it may slightly change the flavor.

Do they freeze well?

Absolutely. Wrap individual slices and store them in a freezer-safe container for easy grab-and-go snacks.

Conclusion

Peanut Butter Avocado Brownies are the perfect treat when you want something decadent yet nourishing. With their rich chocolate taste, creamy peanut butter swirl, and fudgy texture, these brownies are a crowd-pleasing, guilt-free indulgence. Whether you’re baking for a healthier dessert, snack, or post-workout bite, these brownies are a delicious solution you’ll feel great about enjoying.

Peanut Butter Avocado Brownies

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Peanut Butter Avocado Brownies are rich, fudgy, and made with wholesome ingredients like ripe avocado and natural peanut butter. They’re flourless, gluten-free, and naturally sweetened—perfect for a healthy chocolate and peanut butter treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 9–12 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 ripe avocado, mashed
• 1/2 cup natural peanut butter (unsweetened and creamy)
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 1/3 cup maple syrup or honey
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup dark chocolate chips (optional)
• 1 tbsp additional peanut butter for swirling on top (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. In a food processor or large mixing bowl, mash the avocado until smooth.
3. Add the peanut butter, cocoa powder, eggs, maple syrup, baking soda, vanilla extract, and salt. Mix or blend until a smooth batter forms.
4. Fold in chocolate chips, if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Optional: Swirl an extra spoonful of peanut butter on top for a marbled effect.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the brownies to cool in the pan for at least 15 minutes before slicing.

Notes

• Use flax eggs for a vegan version (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Swap peanut butter with sunflower seed or almond butter for a nut-free version.
• Add espresso powder for a deeper chocolate flavor.
• Sprinkle crushed peanuts or cacao nibs on top for a crunchy finish.
• Store in an airtight container at room temp or refrigerate for longer freshness.

Nutrition

• Serving Size: 1 brownie (based on 12 servings)
• Calories: 180
• Sugar: 10g
• Sodium: 120mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 35mg