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Chocolate Avocado Fudge Brownie

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 16



  • 200 grams super ripe Avocado
  • 3 Eggs
  • 1/3 Cup plus 1 Tablespoon Maple Syrup/Rice Malt Syrup
  • 2 teaspoons Vanilla Extract
  • 1/3 Cup Hazelnut Meal
  • 2 Tablespoons Coconut Flour
  • 1/2 Cup Cocoa
  • 1 teaspoon Baking Powder
  • 100 grams Chocolate cut into peices (see recipe below)
  • 1/2 Cup chopped Hazelnuts optional


  • 1/4 Cup Coconut Oil
  • 1 tablespoon Maple Syrup
  • 1/4 Cup Cocoa
  • 1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate



  • Preheat the oven to 175C/350F. Grease and line a 20cm/8 inch square cake tin (or of siilar dimensions)
  • Place the avocado and maple syrup in a blender/food processer and process until smooth.
  • Add the eggs, vanilla, coconut flour, baking powder, hazelnut meal and cocoa to the blender and proces until smooth.
  • Add the chocolate chips and hazelnuts and stir to combine.
  • Pour the mixture into the cake tin and smooth the top.
  • Bake in the oven for 30 minutes, or until cooked though.
  • The Brownie can be served warm or cold. It can be topped with whipped cream and chocolate fudge sauce.


  • Over a very low heat, melt the Coconut oil in a saucepan.
  • Add the maple syrup and vanilla and stir. Add the cocoa and whisk to combine.
  • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  • Place in lined dish and freeze until set (approximately 30 minutes). Store in the freezer.