Vegan Avocado Brownies | Fudgy + Zero Waste

Vegan Avocado Brownies | Fudgy + Zero Waste

Last year, I had been experimenting with using avocado as a butter substitute. At the time, it was in an effort to make desserts that were just a little bit healthier. However, at the beginning of the year, I decided for the sake of reducing my family’s carbon footprint that I needed to start including more vegan dishes into our lives. Because the livestock industry contributes 14.5% of the world’s greenhouse gas emissions, not only is this a healthier way to go but it is also much more sustainable.

I was little apprehensive that I would be able to produce a vegan brownie that was as good as the original since eggs are such an integral part of almost any baking recipe I have ever done. But after having a few vegan cookies and other desserts, I knew that it could be done and I just needed to just give it a try.

photo of vegan avocado brownies with half an avocado in the background

So I grabbed my Avocado Brownies recipe, made a few tweaks to it, and three batches later; voila! An easy vegan brownies recipe that is rich, fudgy, healthy, and zero waste. This vegan brownies recipe only has 10 ingredients (11 if you include the walnuts), all of which can be bought in bulk if you have access to a great bulk section.

Say hello to the newest zero waste cooking addition: my Vegan Avocado Brownies!

These dark chocolate brownies are great:

  • As is
  • With a scoop of nice cream on top
  • With a glass of hemp milk
  • With a cup of vegan hot chocolate
  • Topped with some pumpkin butter
  • Added to a vegan milkshake
  • Topped with fresh strawberries, blackberries, raspberries, or bananas

Using Flax or Chia Eggs

The difficulty I had with flax (or chia) eggs is that they cannot to treated the same as you would chicken eggs. When I wanted to make fudgy brownies before with eggs, I would avoid overbeating them into the batter as that would produce a brownie that was more cake-like. However, since flax eggs do not have the same leavening effect that poultry eggs have, you don’t have to worry about overbeating them. In fact, you want to overbeat them for aeration otherwise your brownie will come out pretty flat and a little too gooey.

photo of a bowl of flax eggs
The flax eggs should have a gelatin consistency

To achieve this, I simply added the flax eggs to my wet ingredients in the blender and let it run on high for about a minute. If you are not using a blender, just add the eggs after you have thoroughly mixed together your wet ingredients. With a wooden spoon or whisk, vigorously whip the batter for about a minute or as long as your arms with last. Talk about a good workout! And don’t forget to workout your less dominant side too!

If you have never made flax eggs before they are super easy to do. Just take 3 tablespoons of water and 1 tablespoon of ground flax seeds (or meal), mix together, and let it sit for about 20 minutes before using. What you should have at the end of that time is a gelatin consistency. That amount makes the equivalent of one large chicken egg.

You can also use chia seeds instead of flax if you have those on hand. However, chia seeds are incredibly hydrophilic so to avoid clumping, I would suggest that you measure out your water first, place that in a glass jar, add your ground chia seeds, cap it, and shake vigorously for a minute so that the water evenly distributes through the meal.

Other Tips for Making Fudgy Dark Chocolate Brownies

Here are a few other tricks I’ve picked up over the years when making fudgy brownies at home.

  1. Use a fat that’s solid at room temperature, i.e. butter or in this case avocado.
  2. If possible, let the flax eggs, maple syrup, and avocado (if in the fridge) sit at room temperature for about 30 minutes before using.
  3. If you’d like to give them a richer dark chocolate taste, add 1 tablespoon of organic unsulphured molasses (but take out 1 tablespoon of maple syrup in exchange).
  4. I use a Vitamix 5200 to blend my wet ingredients. It makes short work of the avocado and gives my flax eggs the proper aeration they need. However, any appliance that can whip the mixture to a perfectly smooth consistency will work. You just really don’t want chunks of avocado in the finished brownie.
  5. Avocados vary in size so getting an exact amount (in this case a cup) is sometimes not quite as simple as sticking an avocado in the blender. Most of the time one large avocado is all I needed but other times it was more like 1¼ to 1⅓. To get a precise measurement, I placed the avocado in a bowl and mashed it with a fork. Don’t worry about lumps, this is just to get an accurate measurement. I then filled a measuring cup with the amount needed and then transferred that to my blender. It may seem like a bit of a pain to do but this will ensure that you get the best results.

That’s it! Let’s get baking!

photo of vegan avocado brownies
closeup photo of one square of vegan avocado brownies
closeup photo of vegan avocado brownies

Looking for other zero (or low) waste and vegan sweets? You might want to check out my vegan anise avocado cookiesvegan chai milkshake, coconut macadamia granola with blueberries, spicy maple and rosemary pumpkin seeds, or vegan peanut butter cookies with chocolate chips!

If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #latesummermama!

Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!

4 from 1 vote
Vegan Avocado Brownies
Prep Time
15 mins
Cook Time
30 mins
Resting Time
15 mins
Total Time
45 mins

Easy vegan brownies that are rich, fudgy, healthy, and zero waste. This vegan avocado brownies recipe only has 10 ingredients (11 if you include the walnuts) and can be bought in bulk.

Course: Dessert
Cuisine: American
Keyword: vegan avocado brownies, vegan brownies
Servings: 9 servings
Calories: 181 kcal
Author: Tina
Wet Mix
  • 1 cup avocado mashed approx. 1 large
  • 1/2 cup maple syrup -1 tablespoon*
  • 1 tbsp. Molasses* (optional)
  • 1/4 cup coconut sugar
  • 2 flax eggs
  • 1 tsp. vanilla extract
Dry Mix
  • 1/2 cup whole wheat or unbleached flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Himalayan salt
  • 1/4 cup walnuts coarsely chopped (optional)
Flax (or Chia) Egg (makes one egg)
  • 3 tbsp. Water
  • 1 tbsp. Ground flax or chia seeds
  1. Let your flax eggs, avocado, and maple syrup stand at room temperature for about 30 minutes.

  2. Preheat oven to 350F and lightly grease an 8×8 baking pan. I use coconut oil.

  3. In a small bowl whisk together the flour, cocoa, salt, and baking soda. Set aside.
  4. Place your avocado, maple syrup, vanilla, molasses (if used), and coconut sugar in a medium bowl, blender pitcher, or food processor and blend until smooth. If adding any extras that come in powder form (such as maca), add these at this stage as well.
  5. Add your eggs in the wet mix and vigorously whisk for about a minute to aerate the batter.

  6. Transfer your wet mix to a medium bowl (if needed).
  7. Pour your dry mix into your wet mix about half at a time and with a wooden spoon, gently stir until completely blended. Be mindful not to overmix.

  8. Then add your walnuts (or other extras) and gently fold into the mix just until blended.

  9. Pour batter into the baking pan and bake in oven for 30-35 minutes until toothpick comes out mostly clean.
  10. Let cool on a baking rack for at least 15 minutes before serving. Best if you let it rest for at least 2 hours. Will keep in a covered container for up to a week.

Recipe Notes

*If you are using the molasses, take out one tablespoon of maple syrup. This is a basic brownie recipe so all sorts of nuts will work as well as chocolate chips or cacao nibs for extras. This is also great with a tablespoon of maca powder.

Did you give this recipe a try?

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Happy Baking!

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2 thoughts on “Vegan Avocado Brownies | Fudgy + Zero Waste”

  • 4 stars
    I was excited to make these. I used cacao powder and molasses… they were NOT good. I was disappointed to have wasted all those organic ingredients. : (
    So, I tossed those and used cocoa powder and NO molasses… significantly better! I added chopped walnuts, cacao nibs and maca powder. They were pretty good. I’ll probably make them again.

    • Hi Deanna!

      I’m sorry to hear the first batch with the molasses and cacao didn’t come out very well. That is super disappointing considering. Was it not sweet enough or maybe the texture was off? What was it about that first batch that you didn’t like? I’ve used both cacao and molasses in my brownies before and enjoyed the results. But I switched to cocoa very recently because it is less expensive. The batch in the pictures was made with cocoa and molasses and those were my favorite ones yet. I wonder if it was the cacao powder that was the problem. I don’t want anyone else wasting good ingredients on a failed batch so I will remove cacao from the recipe.

      I’m glad the other ones came out much better though! I need to get my hands on some cacao nibs as it has been too long since I used those and I really miss them. But that combination makes an awesome brownie!

      Thank you so much for the feedback! Take care!

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