Servings: 36Prep: 20 minsCook: 20 minsTotal: 40 mins
Rich & Decadent Avocado Brownies (IBS-Friendly Option Included)
These brownies are the perfect treat to satisfy anyone’s chocolate cravings.
The avocado makes these brownies rich and decadent while also adding some of the nutritional benefits that avocados provide. The best part? They taste like traditional brownies.
They’re perfect as a quick snack or paired with a scoop of cashew ice cream for a simple sundae moment.
Why Avocado Works So Well Here
Avocado gives these brownies their creamy texture and richness, replacing some of the saturated fat typically found in traditional recipes. It also provides heart-healthy monounsaturated fats and fiber, which can support overall health.
For those with Irritable Bowel Syndrome, portion size is key. Avocado can be tolerated in smaller amounts, making recipes like this a flexible option depending on individual tolerance.
Baking Tips for the Perfect Texture
On the Fireside Chat—“What’s Cooking? with Dr. Koch”—we make mini brownie bites, but if you’re looking for a larger brownie, simply increase the baking time in 5-minute increments.
You’ll know the brownies are ready when:
- The top is slightly crisp
- A toothpick inserted comes out clean
Be sure to test a few spots—the center brownies often take a bit longer to bake.
If you’d like to add toppings like nuts, powdered sugar, or even a chocolate coating, add them right after the brownies come out of the oven while they’re still warm.
Notes for Recipe Success
Xanthan gum is used here as a stabilizer and thickening agent, a common practice in gluten-free baking. It works quickly and doesn’t require heat activation like cornstarch or flour. A small amount goes a long way—too much can change the texture significantly, so just a dash is enough for structure.
You may also see the term tempering in baking. This simply means slowly adding a warm liquid to eggs to gently raise their temperature and prevent scrambling.
Easy Customizations
These brownies are easy to adapt based on your preferences:
- Swap vanilla extract for peppermint to create a chocolate-peppermint version
- Add nuts or a drizzle of melted chocolate for extra texture and flavor
To make a Low FODMAP version, you can replace agave nectar with regular table sugar. Since agave is sweeter than cane sugar, you may need to slightly increase the amount to achieve the same sweetness.
Final Thoughts
These brownies strike the perfect balance between indulgent and nourishing.
Whether you’re making them for a quick snack, a dessert, or something to share, they’re a great way to enjoy your favorite treats while staying mindful of your gut health.
FAQs
Do avocado brownies taste like avocado?
Not at all! Avocado creates a rich, moist texture without adding a noticeable flavor. Combined with cocoa powder and the other ingredients, the brownies taste chocolatey and fudgy rather than like avocado.
Are chocolate avocado brownies GERD-friendly?
Chocolate is a common trigger for acid reflux, so these brownies may not be suitable for everyone with GERD. If chocolate doesn't trigger your symptoms, enjoying a small portion as an occasional treat may be well tolerated. Everyone's trigger foods are different, so it's important to listen to your body.
Can I make these brownies Low FODMAP?
Yes, with thoughtful ingredient choices and appropriate portion sizes. Use Low FODMAP baking ingredients where possible and be mindful of serving size, as avocados contain sorbitol and become high FODMAP in larger portions. Individual tolerance should always guide your choices.
How should I store Chocolate Avocado Brownies?
Store the brownies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 1 week. They also freeze well for up to 3 months—simply thaw at room temperature before serving for the best texture.
Chocolate Avocado Brownies
These Chocolate Avocado Brownies are rich, fudgy, and made with avocado for a creamy texture and wholesome twist on a classic dessert. They're an easy way to satisfy a chocolate craving while incorporating nourishing ingredients, with simple modifications for GERD- and Low FODMAP-friendly eating.
Servings: 36 piecesPrep: 20 minsCook: 20 minsTotal: 40 minsDifficulty: Medium
AmericanDessertIBS-friendly recipes
Ingredients
2 extra ripe avocados
1 stick unsalted butter (room temperature)
4 eggs (room temperature)
1/2 cup cocoa powder
1/2 cup dark chocolate (melted)
2/3 cup agave nectar
1/8 teaspoon xanthan gum
1/4 teaspoon salt (optional)
1 teaspoon vanilla
1 teaspoon baking soda
Instructions
1
Beat the avocados in a stand mixer on medium-high speed until smooth.
2
Add the softened butter and agave nectar. Beat until smooth and fully combined.
3
Scrape down the sides of the bowl and beat until smooth.
4
Beat in the eggs one at a time, scraping the bowl after each addition.
5
Beat for 10 minutes until light and fluffy.
6
Stir in the melted chocolate, tempering it first if still very warm.
7
Mix in the cocoa powder, vanilla, salt, and xanthan gum until the batter is thick and fluffy.
8
Divide the batter among a mini muffin pan. Grease the pan if you're not using silicone liners.
9
Bake at 375°F for about 20 minutes, until the brownies are set.
Nutrition Facts
Per serving
Calories
70
70
Fat
6.0g
6.0g
Carbs
6.0g
6.0g
Protein
1.0g
1.0g
Fiber
2.0g
2.0g
Sodium
45.0mg
45.0mg
Sugars
2.0g
2.0g
Sat. Fat
2.5g
2.5g
Notes
One Serving is 3 pieces.
Recommended Equipment: Stand Mixer
Recommended Equipment: Stand Mixer
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