Gluten Free Avocado Espresso Brownies

Decadent and delicious avocado brownies with espresso. You will love these gluten free brownies that are rich, fudge-y, and only 192 calories a brownie.

avocado brownies on a wood board with chocolate chip and almonds on top of it.

WHOA. So, it’s been way overdue since a recipe consisting of chocolate made its way to the blog (YA WELCOME) and way too long since I posted anything! Summer has completely been sneaking away from me.

But I think this recipe may make up for it! If you love chocolate, fudge-y brownies, coffee, and sneaky vegetable ingredients — you have met your match. Allllmost devoured all of them on my own. (Spoiler: THEY ARE DELICIOUS!).

a measuring cup with chocolate chips in it on white paper


I kinda never make brownies but I figured since coffee and chocolate are my love languages, it was about time to finally whip up a brownie recipe.

avocado brownies stacked on top of each other.

And if you are skeptical about the avocado – don’t be! Its only purpose is to bring moisture to the brownie. These brownies are seriously YUM. They are flour free, butter free, substituted with coconut-oil, and take 25 minutes to bake. These are also chewy, satisfying, rich, and espresso-y.

If you need a decadent, healthier dessert this recipe is absolutely amazing!


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Gluten Free Avocado Espresso Brownies - 30 minute brownies that are a healthier, fudge-y, and rich dessert. SO yum! |

Chewy Avocado Brownies (Gluten Free)

Decadent and delicious avocado brownies with espresso. You will love these gluten free brownies that are rich, fudge-y, and only 192 calories a brownie.

Servings 10
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Course: Dessert
Cuisine: American
Tags: avocado brownies, chewy brownies, flourless brownies, gluten free brownies
Calories: 192 kcal


  • 1/2 cup semi-sweet chocolate chips
  • 3 tbsp coconut oil, melted
  • 1 avocado, pitted
  • 1 eggs
  • 2 tsp vanilla
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 2 tsp instant espresso



  1. Preheat oven to 350F.

  2. Melt 1/2 cup chocolate chips in microwave for 45 seconds or in double boiler. In electric mixer, mix avocado until consistency is smooth. Add melted chocolate and coconut oil to bowl and incorporate into avocado.

  3. Add eggs, vanilla, espresso, maple syrup, cocoa powder, baking powder, and salt. Mix ingredients together until brownie batter is smooth.

  4. Brush an 8x8 baking dish with coconut oil and add brownie batter to pan.

  5. Sprinkle chopped almonds, coconut shreds and chocolate chips over top. Bake for 25 minutes or until a toothpick comes out clean.

  6. Slice brownies into 8-10 pieces and let cool. Store in refrigerator for brownies to be extra fudge-y. ENJOY!


Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.


Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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