Fudgey Double Chocolate Brownies

A healthier version of a decadent chocolate brownie but with two secret ingredients. These are vegan, refined sugar-free and you won’t feel guilty for eating more than one at a time!

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If you’re not familiar with plant-based Vegan cooking and particularly Vegan baking then I’m sure you will find this recipe perhaps strange and will be hesitant to try it… but I am here to urge you to try something different and you won’t be disappointed.

This recipe wasn’t planned but my gran phoned me up one evening and said “Abygail, do you like avocado?” … “Yes gran I make cakes with them”. She was quite shocked at this but seeing as I had told her about this, I knew I then had to set out and make something chocolatey and cakey because like me, my gran has a sweet tooth! She gave me three avocados and my mission began to make something I thought my gran might eat… chocolate brownie – it’s always a winner right? Avocado and chocolate pair perfectly together and I often opt to eat them in this way instead of as they are on their own. In the past I’ve made and shared recipes for chocolate spread  and fudgy double chocolate cookies  which are two of my favourite recipes to use avocado in and have been on repeat on many occasions.

Due to avocado having a high-fat content and such a smooth creamy texture they are perfect to be used in recipes such as brownies and cookies because they have quite a mild taste themselves so they’re not overpowering when added to recipes and therefore become my secret ingredient! I have also added another addition of nutrition in this recipe by using some beetroot powder which adds a little colour as well as nutrition but this is completely optional.

Usually if I make something like this with a secret ingredient which you wouldn’t expect or probably want in a cake I wouldn’t tell anyone about the secret ingredient but seeing as this was slightly different I’m just going to put it out there, and I dropped these off to my gran all labelled up ‘Avocado Brownie’! I personally have been eating a plant-based Vegetarian diet for many years now and so I am familiar with using different ingredients to create something which is similar to the classics but only plant-based and better for you. I know these brownies won’t be for everyone and maybe people aren’t willing to try something new but how much better would it feel to be eating something which is packed full of healthy fats and nutrients and is refined sugar-free?!

How to:


To reach a smooth creamy consistency for these brownies you need to use a food processor to combine the avocado, flax eggs, maple syrup, oil and vanilla until smooth and combined (look out for any lumps of avocado and continue to blend until smooth). The next step you can either combine in a large mixing bowl or in the food processor to combine the dry ingredients well and then add the dry ingredients and the wet ingredients until combined, then fold-in the chocolate chips. Pour the batter into your baking dish using a spatula to make sure you get all of the mixture and spread out evenly in the baking dish, sprinkle with extra chocolate chips if you wish. Bake for approx. 20 minutes (it should be firm to touch). Remove from the oven and let it cool completely before removing from the pan and slicing.

This recipe will make enough for approximately 8 – 10 slices depending on the size but I find I can cut it into about 9 slices which is plenty. The brownies are best stored in an air-tight container in the fridge for up to 3 days or they can be stored in the freezer for longer term storage to be thawed before eating.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Avocado Brownie
Prep time
Cook time
Total time
Recipe type: Vegan, Wholemeal, Dairy-free, Refind sugar-free
Cuisine: Dessert, Snack
Serves: Serves 8
  • 1 ripe avocado
  • 2 flax eggs
  • ½ cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • ½ cup wholemeal flour
  • ½ cup cocoa powder
  • 1 tsp beetroot powder
  • ¼ tsp cinnamon powder
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line a deep baking dish with parchment paper and set aside.
  2. In a food processor combine avocado, flax eggs, syrup, oil and vanilla until well combined and smooth. Set aside.
  3. In a large mixing bowl combine all remaining ingredients except chocolate chips.
  4. To the mixing bowl add the wet ingredients and combine until well-mixed but not over-mixed.
  5. Fold in the chocolate chips and pour batter into the lined dish.
  6. Place in the oven to bake for approximately 20 minutes, until firm to touch.
  7. Remove from the oven and let cool completely before removing and slicing.
  8. Serve as it is or make a chocolate frosting to pour on top once cooled.

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