Avocado Peanut Butter Brownies (Vegan)

Avocado Peanut Butter Brownies (Vegan)

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"These brownies are fudgy and don't have to bake long because the first step is to cook the chocolate peanut-butter mixture on the stove like candy. Avocado is substituted for butter to make a smooth rich baked good without the butterfat."

Ingredients 1 h 45 m {{adjustedServings}} servings 304 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
  3. Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
  4. Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
  5. Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.
Tips & Tricks
Creamy Peanut Butter Fudge

This smooth fudge combines the flavors of peanut and marshmallow. Delicious!

Oatmeal Peanut Butter Cookies III

They taste just like the Girl Scout cookies with the peanut butter filling.


  • Cook's Note:
  • Not all chocolate chips are vegan but you don't have to buy special vegan chips. Just check the ingredients. For example, the Ghirardelli 60% dark chocolate chips are not vegan but the Ghirardelli semi-sweet chocolate chips are. Cocoa butter is OK. Milk fat is not.
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Reviews 10

  1. 11 Ratings


As written, this recipe is OFF. I should know, made this recipe 3x. I know most would have stopped at once. But I really wanted this recipe to work & after the third time, it finally did. As written, the recipe, is gritty, oily & a flop. BUT the flavor is there & that's why I took such an interest in perfecting this recipe. When making the recipe the 1st time, a huge issue, don't let the recipe start bubbling, the sugar does not break down or melt in with the chocolate and peanut butter, like you think it would. And if you let the mixture bubbly, you will get an aroma of burnt peanuts. Not a good thing. And I was on that pot like a hawk. Even the 2nd time around, same thing. The other thing is that there was soo much oil at even 1/2 cup with the amount of sugar, the oil never retain & oozed to the point that it was frying the sugar as it was baking in the pan & causing the gritty-ness that you could feel, taste and see. Both 1st two batches, glopped, couldn't be cut into squares, even completely cooled due to the excess of oil. When making the 3rd batch by cutting the oil to 1/4 cup, became a batch of brownies. It still had a slight oily residue left but no where near the 1st two batches. I can tell you, the oil might be even lowered to 2-3 TBSPs but as for modifying this recipe to make it work..lower the oil or you won't have a successful batch to enjoy. The 3rd batch was awesome! Glad I was persistant and got to enjoy a batch! As is 0 stars, as modified 5 star.

Jenni Robinson

I'm not vegan, but wondering why white sugar is included in this recipe? I'm pretty sure that is not an acceptable form of sweetener for vegans, due to the charcoal used in the manufacturing. I use vegan recipes to specifically avoid white sugar, but found it here. Please correct me if I'm wrong! :)


First of all, I did not make this recipe because it was vegan, I made it because it is a Myplate sponsored recipe. After reading the reviews, I decided to leave the oil out entirely. The recipe author said that the avocado replaced butter in this recipe, so I couldn't wrap my head around the need for any more oil if it was a replacement for oil. There is enough "oil" with the combination of the avocado, peanut butter and chocolate chips. Next, I halved the recipe and made it in an 8x8 baking dish. I used regular 1% milk in place of the soy milk (Again, not looking for this to be vegan) and doubled the amount called for. I didn't bother with "cooking the chocolate, sugar and pb until bubbly like candy"...I simply melted the pb with the chocolate chips in the microwave. I think cooking melted chocolate chips to this degree of heat would cause the chocolate to seize, giving you a gritty texture. I used my magic bullet to combine the milk and the avocado and then combined the rest of the ingredients in a large bowl (including the sugar, which I reduced to 1/2 cup for half this recipe). I added the melted chocolate/pb, the avocado/milk, a 1/2 tsp of vanilla extract and the flour mixture together and combined until just mixed. I baked them for about 20 -25 minutes in an 8x8" pan and they came out really nice. Not greasy at all. Smooth and fudgy. With my changes, it's a 4 star, but giving it a 3 star because clearly, as written, something is not right.