These Sweet Potato Avocado Brownie Bites are the answer to your chocolate craving prayers.
Today we’re sharing our favorite ooey-gooey, fudgy, chocolatey brownie bite recipe! Best of all, this recipe includes some true power foods that aren’t typically found in brownies: avocado and sweet potato (or pumpkin).
These grain-free Sweet Potato Avocado Brownie Bites make the perfect ending to your or your child’s packed lunch once or twice week. We say once or twice a week because even though these are a healthier treat….they’re still a treat – so moderation is important because we wouldn’t want you to develop a habit of having a treat after every.single.meal. This is a freezer-friendly recipe, so we recommend portioning out two or three brownie bites and freeze them in individual snack baggies for easy grab-and-go lunch box additions.
These Grain-free Sweet Potato Avocado Brownie Bites are low in sugar and oh so chocolatey. Click To Tweet
As The Real Food RDs we do enjoy treats every once in awhile. In fact, we encourage them as long as you exercise some self-control and practice portion control. We never want you to feel restricted though, as that can lead to a poor relationship with food. In addition, we like to take a sugar-loaded dessert made with unhealthy oils and refined flours and re-create them so that they are nourishing and provide the body with some good too, while still tasting delicious. You’re going to love these brownie bites!
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Sweet Potato Avocado Brownie Bites
An ooey-gooey fudgy brownie bite filled with healthy fats and chocolaty goodness. Need we say more? You’ll never know this recipe includes avocado and sweet potato!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 24 mini-muffins 1x
- Category: Dessert
Ingredients
- ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
- 1 small avocado
- 2 whole eggs
- ¼ cup honey
- 2 Tbsp. coconut oil, melted
- 3 Tbsp. coconut flour
- ⅓ cup raw cocoa powder
- 1 ½ tsp. baking soda
- ¼ tsp. sea salt
- ⅓ cup Enjoy Life Mini Chocolate Chips
- ¼ cup walnuts, chopped* (optional)
Instructions
- Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicone liners work great) or grease with oil.
- Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
- Blend the ingredients just until smooth.
- Fold in ¼ cup chocolate chips and optional walnuts.
- Fill each muffin well with batter. Top with remaining mini-chocolate chips.
- Bake in the oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.
Notes
*Omit walnuts for Nut-free
**Store in a covered container in the refrigerator for up to 1 week or package 2-3 together and store in the freezer.
Nutrition
- Serving Size: 1 mini-muffin
- Calories: 70
- Sugar: 6g
- Sodium: 115mg
- Fat: 4g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
Comment below to let us know if you’d like to see more recipes like this one!
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Lindsey says
November 17, 2015 at 8:38 amIt doesn’t get better than this brownie bites made with real food — sweet potatoes and avocado…GENIUS!
★★★★★
Stacie Hassing says
November 17, 2015 at 11:24 amHaha…I know, right?! Enjoy!
Nina Spancers says
April 13, 2017 at 8:57 pmThese are amazing! Made my 3rd batch in 3 weeks 😀 … my husband goes gaga over them. QUESTION; Is the Fat content per brownie bite really 71 GRAMS of FAT? That doesn’t make any sense, since a tablespoon of coconut oil is only 117 calories and 14 Grams of Fat. That is a scary number!
★★★★★
Stacie Hassing says
April 20, 2017 at 5:04 pmHi Nina! Happy to hear your love the brownie bites! The calories are 71 and the grams of fat per serving is 4 g. 71 g of fat would be one high-fat bite of brownie! 🙂
Tamana says
December 19, 2017 at 5:43 pmIt’s all good fats though.
Katie says
November 18, 2015 at 1:18 pmOmg, I love this idea. These look amazing, i’m definitely going to try them.
Stacie Hassing says
November 18, 2015 at 1:38 pmAwesome, you’re going to love them! Be sure to report back! Happy baking 🙂
Dayna says
November 23, 2015 at 2:21 amStacie, these are amazing!!! My two sons, 14 & 10 love them as well. They are deff going to be a regularly made thing on our home. Thx so much for posting. Would love more recipes like this!!
Stacie Hassing says
November 23, 2015 at 11:28 amSo so great to hear you all loved them! 🙂 Here is a link to more of our favorite sweets-and-treats recipes. https://therealfoodrds.com/recipes-2/?fwp_course=snacks-treats
Enjoy!
Dayna says
February 13, 2016 at 8:16 pmThx so much!!
★★★★★
Stacie Hassing says
February 15, 2016 at 11:43 amYou’re very welcome!
Michelle Davis says
June 30, 2018 at 11:30 pmI tried the link but it didn’t work. I even copy and pasted it and it still didn’t work. Any suggestions?
Thank you
Stacie Hassing says
July 12, 2018 at 2:07 pmHi Michelle, I have updated the link! here you go: https://therealfoodrds.com/recipes-2/?fwp_course=snacks-treats
Sarah says
December 5, 2015 at 8:57 amDo you think this recipe would work out okay using egg replacer for the eggs?
Stacie Hassing says
December 5, 2015 at 9:02 amHi Sarah! While we haven’t tried them without eggs, I feel like they would be just as delicious if you replace the eggs with 2 Tbsp. chia or flaxseeds made into a gel by letting them soak for 5 minutes in 6 Tbsp. of water + 1 extra Tbsp. of coconut flour. I’m inspired to give this a try now too! Let us know if you try them without eggs. Happy Baking!
Julie says
December 15, 2015 at 1:20 pmCan you tell me if I could use an 8-8 pan size instead
Jessica Beacom says
December 15, 2015 at 7:06 pmHi Julie – We haven’t tried it but typically a recipe that makes 12 muffin tins worth of goodness will work just fine in an 8×8-inch pan. Give it a try and let us know how it works.
Enjoy!
Dr. Nicole K. says
December 23, 2015 at 7:46 pmWell first off- drinking wine and baking on Christmas Eve Eve for me apparently do not work! I don’t read so well with A glass of wine in me (yes just one, Gettin’ old ) and mistaken 1/4tsp salt for 1tsp salt. Oops!! As I was dumping it in I thought to myself, “man this seems like a lot.” It was one of those slow motion NOOOOOOO! moments. “Luckily” I had enough ingredients to make a 1.5 batch (still not equal to the 4x the salt I put in). I baked them in an 8×8 pan- which no doubt took much longer (about 45 minutes I do believe) but they turned out pretty decent. Surprisingly not too salty (some bites more than others). I’m going with “sea salt chocolate brownies” haha. But overall Very moist. Very chocolatey. Super easy recipe (when you follow it). Will mark again for sure (correctly!).
★★★★★
Jessica Beacom says
December 23, 2015 at 10:16 pmOh, noooooo! I get that whole “slow motion thing” – absolutely momentarily paralyzing when you realize you’re just nanoseconds away from something you can’t really undo. Yikes — but….great recovery nonetheless. I’m glad you were able to salvage the batch and enjoy some chocolatey “sea salt” brownie goodness this evening. Cheers!
April says
January 3, 2016 at 11:15 amFinally got around to making these! One word….YUMMY!
Jessica Beacom says
January 3, 2016 at 1:32 pmYes! So yummy, indeed!!
Sandy says
February 11, 2016 at 2:01 pmVery yummy!! Even my 10 year old boy requested them at his bday party, so jus mad a dble batch! They r sooo good!!
Stacie Hassing says
February 11, 2016 at 6:28 pmThank you so much for sharing! Sweet Potato Avocado Brownie Bites will be a sure hit at the Bday party! Happy Birthday to your son!
Michelle says
April 10, 2016 at 11:39 pmThis looks amazing! I want to make them, but when I view the recipe it is giving me a “?” instead of the measurement 🙁
•½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
•1 small avocado
•2 whole eggs
•? cup honey
•2 Tbsp. coconut oil, melted
•3 Tbsp. coconut flour
•? cup raw cocoa powder
•1 ½ tsp. baking soda
•¼ tsp. sea salt
•? cup Enjoy Life Mini Chocolate Chips
•¼ cup walnuts, chopped* (optional)
Can you fill in the blanks 🙂 Thank you!! I can not wait to sneak the avocado and sweet potato into my kid!! 🙂
★★★★★
Stacie Hassing says
April 11, 2016 at 1:28 pmSorry about that! They have been updated! Thanks for letting us know.
Enjoy!
Michelle says
April 23, 2016 at 12:09 amThank you!!!
Elle says
May 17, 2016 at 11:07 amHi,
I really like this recipe idea, but I want to replace the coconut flour and I know that these recipes with coconut have extra moisture because the flour is super dry.
What amount of almond flour or even regular flour should I use?
Jessica Beacom says
May 22, 2016 at 8:48 pmHi Elle,
Unfortunately, coconut flour is a tough ingredient to replace. It’s fairly easy to sub coconut flour or almond flour but difficult to go the other way. Unless you are an experience grain-free baker, it may be best to find another recipe that does not contain coconut flour since I have no idea where you’d want to start. And if gluten (aka regular flour) is not something you avoid, then perhaps you want to start with a recipe that contains wheat flour. I’d hate to make a guess here and have you experience a major flop!
Henali says
June 17, 2016 at 7:47 amI made these yesterday and used the exact same recipe 🙂 Very happy with the results and the flavor! Thanks so much!!
For next time — I should put the cupcake fillers first and fill them up all the way because they were sticky from the bottom (even though I used so much cooking spray in my pan).
★★★★★
Stacie Hassing says
June 17, 2016 at 10:57 amYou’re so welcome – glad you enjoyed them! Yes, some muffin pans stick more than others so using liners will prevent that from happening. Thanks for your feedback!
Angie says
June 30, 2016 at 6:58 pmJust baked these for the first time – A-MAZING!!!
★★★★★
Jessica Beacom says
July 3, 2016 at 1:46 pmAwesome! Healthy, fudgy brownies for the win! Thanks for letting us know you loved them!
Angela L says
August 30, 2016 at 9:11 amI just made these over the weekend, and omg they were so good! And they’re a hit in my office too! I did use agave instead of honey (until I ran out, and went back to using honey), but it tasted amazing. Thank you for this!
★★★★★
Jessica Beacom says
August 31, 2016 at 11:16 pmAwesome! Thanks for sharing your experience with these brownies. I bet you’re even more popular around the office now!
Mindy says
November 3, 2016 at 1:43 amMade these tonight without chocolate chips but I used 1-1.5 c tigernut flour, 1/4-1/2 c date lady chocolate date paste, and an extra egg. It was GREAT!
Jessica Beacom says
November 5, 2016 at 10:42 amNice! Great substitutions, Mindy. Who doesn’t LOVE the Date Lady chocolate date spread?! Thanks for sharing!
Terry says
November 6, 2016 at 1:56 pmOne word….D-E-L-I-C-I-O-U-S! Hard to believe there is an avocado in this recipe. These little yummies are so moist, full of lovely chocolate flavor and refrigerate nicely. Ladies, thank you so much for an absolutely perfect recipe (I did not have to change a thing). Muffin liners are a must, because they are so moist….although, next batch I make, these babies will go in a regular muffin tin (I guess I’m too greedy to enjoy the tiny goodness :)). Can I use an 8 X 8? Or doubling the recipe to make a two layer cake? Thanks again for a perfect chocolate muffin!
★★★★★
Jessica Beacom says
November 7, 2016 at 2:15 pmHey Terry!
This is seriously the best comment – totally made my day to hear your enthusiasm for this recipe. You can definitely make them in an 8×8 inch pan – though you may need to bake them a little longer.
If you want a brownies that’s more cakey and less fudgy, you definitely want to check out these Sweet Potato Brownies with Walnuts too.
Terry Carr says
November 10, 2016 at 7:43 pmThank you Jessica, can’t wait to try your Sweet Potato Brownie recipe! I appreciate all the work you and Stacie put into making wholesome recipes for the benefit of all of us who are seeking a better way to enjoy healthy recipes. Regarding the “Brownie Bites” It is extremely hard to work with coconut flour and by gosh you nailed it! And you created a little miracle of moist, chocolaty, healthy indulgence for all of us to enjoy (without detecting any of the “ingredients”). I have liked your fb page and am following you on Pinterest. I look forward to trying more of your healthy, life-giving recipes for my whole family! Hugs, Terry Carr
Jessica Beacom says
November 22, 2016 at 5:06 pmThanks, Terry!! Stacie gets all the credit on these brownies – she’s a coconut flour miracle worker.
Thanks for being such a great supporter!! ❤️️
Denise says
February 10, 2017 at 9:01 amWe can’t wait to make these! Have you ever tried maple syrup instead of honey? If so, 1/3 cup as well?
Jessica Beacom says
February 10, 2017 at 10:06 amHi Denise,
We haven’t tested the recipe with maple syrup so I can’t give you an exact amount but that should work fine since you’re substituting a liquid for another liquid. Please let us know how they turn out using maple syrup so we can share with other readers.
Thanks!
Kim A. says
February 14, 2017 at 3:05 pmI made this today and even though we don’t have muffin tins, they worked beautifully as cookies. I also used ground of oats instead of coconut flour. Yummy!! Thanks for sharing!!
★★★★
Jessica Beacom says
February 15, 2017 at 9:07 amHey Kim,
I love the idea of making them as cookies and subbing ground oats for coconut flour in a pinch!
Renee says
February 18, 2017 at 11:42 amAmazing!! I made these exactly as the recipe says. I added walnuts too. These are more cake-like than brownie, however, I have no problem eating a few at a time! Thank you for a recipe I will use many times. ????
Jessica Beacom says
February 19, 2017 at 8:36 pmAwesome! So glad you enjoyed them.
Ellen says
February 19, 2017 at 8:10 amLooking to sub out the coconut oil and flour. Any suggestions?
Jessica Beacom says
February 19, 2017 at 8:34 pmHi Ellen,
You can substitute avocado oil, melted ghee or butter or even melted palm shortening for the coconut oil. The coconut flour, however, is a little tricker because the nature of coconut flour (it absorbs A LOT of moisture) is unlike any other flour. We’ve not experimented with other flours in this recipe though I have a hunch that you could use some combination of almond flour and tapioca or arrowroot starch in place of the coconut flour. How much, I couldn’t say. You’d have to eyeball it until you get a batter consistency or find an almond flour-based recipe that might give you an idea of proportions. Sorry I can’t be of more help here.
Hannah says
March 25, 2017 at 11:48 pmI made these this evening, but baked the batter in an 8″x8″ pan instead of muffin tins. Twenty minutes was definitely enough time, too. Used large dark chocolate chips – my favorite, those Ghirardelli – and they definitely tasted more like cake and less like brownies. Still very good, and the best part is I can make these for Passover this year!
I am still looking for an allergen free flourless cake recipe, though. It has to be dairy and nut free, but seeds are apparently allowed. Have any dietitians on this site ever experimented with pumpkin seed flour? Or seed butter?
Jessica Beacom says
March 28, 2017 at 6:37 amHi Hannah,
Your brownies sound amazing – anything with large dark chocolate chips! Neither Stacie or I have any experience with pumpkin seed flour. I do very little grain-free baking because of an anaphylactic egg allergy (I can’t taste test anything!) and when I do bake I make recipes that Stacie has created and tested. I’ll pass the word onto her about what you’re looking for – perhaps she has a lead on a recipe out there that might work for you.
Angela says
April 22, 2017 at 7:55 pmMy son is allergic to peanuts, tree nuts, and coconut. What could I use to substitute the coconut flour and coconut oil? Would the amount differ when substituted? Also, do the brownies taste different pending sweet potatoes versus pumpkin? Thanks!
Jessica Beacom says
April 23, 2017 at 9:48 pmHi Angela,
Unfortunately, there isn’t a good substitute for coconut flour because it’s a very unique flour. Perhaps these Sunbutter Brownies from Elana’s Pantry (dairy-free & Nut-free) would be a good alternative for your son.
Regarding your question about sweet potato vs. pumpkin… there’s very little difference between the two once you add the cocoa powder.
Kate P. says
April 22, 2017 at 10:07 pmThese look fantastic! Can you substitute xylitol for honey? I’m on a clean eating diet that discourages sugars even in the form of natural honey, agave, maple syrup, etc. Thanks!
Jessica Beacom says
April 23, 2017 at 9:41 pmThanks, Kate!
We haven’t tested the recipe using xylitol though I imagine you’d be able to use it – though I couldn’t say now much you’d need to achieve a desirable level of sweetness. You may also need to increase the liquid a bit to compensate for the fact that honey is adding moisture in addition to sweetness.
If you try them with xylitol we’d love to hear how they turn out!
Tami Seago says
May 12, 2017 at 11:52 amI have a question, I wanted to make these for my dad who is diabetic. Where is says Carbohydrates: 9g Sugar: 7g. Is the 9g total carbs or is it carbs + sugar. I know he can only have a couple, but this would only be a treat on Father’s day. Out would you recommend I not make them for him. He does well with his sugars, around 100 most days, it will shot up sometimes but still pretty good for 15 years as a Type 2 diabetic.
By the way, I have made there 3 or 4 times and my granddaughter goes crazy over them every time.
★★★★★
Jessica Beacom says
May 14, 2017 at 9:28 pmHi Tami,
The TOTAL carbs per serving is 9 grams (7 of which come from sugars or non-fiber carbs – either naturally occurring in the sweet potato or added). So for the purpose of counting carbs you’ll want to use the 9g per serving.
Hope that helps!
Jessica says
July 12, 2017 at 6:38 pmThese are really good! I just made a second batch. They could be a little sweeter, so I added a few packets of stevia to the second batch. They could pass for the real thing. Great recipe.
★★★★★
Jessica Beacom says
July 18, 2017 at 10:32 amThanks, Jessica!
Stacy says
August 3, 2017 at 10:44 pmHow long can these be left at room temperature? I want to make them the night before my daughter’s party but don’t want to make the cold in the fridge if I don’t have to.
Jessica Beacom says
August 4, 2017 at 11:52 amHi Stacy,
You can leave them out at room temperature overnight and they’ll be fine. Enjoy!
Brenda J says
September 26, 2017 at 1:15 pmI just finished making these but put them in a 6×9 pan instead. They seemed to take awhile to set. I baked for 40min. Do you think I did something wrong? They are very moist, but i’m not sure the middle is totally set. I’m sure my family will inhale them, but have you encountered this in a pan vs. the muffins?
★★★★★
Stacie Hassing says
October 3, 2017 at 8:02 amI have not tried this recipe in a 6×9 pan, only mini muffins. However, it doesn’t surprise me that it took that long to bake them. Often times grain-free baked goods require a bit more time to bake. Hope your family enjoyed them!
Vittoria says
December 3, 2017 at 11:52 pmThis is such an amazing recipe. My husband loved it … even with all of the healthy ingredients. It is so moist on the inside. Thankfully I read some posts before risking overcooking it. Before reading the posts I thought it was under cooked. I subbed maple syrup in place of honey. It worked really well. I will add this to my recipe list and may even make it for Christmas day. I can’t wait to make more of your great recipes.
★★★★★
Jessica Beacom says
December 8, 2017 at 7:17 pmHi Vittoria,
We love hearing this – thanks for sharing! We especially love when we hear our readers winning over family members despite the healthy ingredients inside!!
Hayley says
January 7, 2018 at 3:18 pmHas anyone tried this with a almond flour? My hubby bought it instead of coconut and I’m just realizing this now. Help please!
Jessica Beacom says
January 9, 2018 at 9:35 amHi Hayley,
We haven’t tested the recipe with almond flour in place of the coconut flour. My guess is that it won’t work since coconut flour has a very unique property in that it absorbs a lot of liquid and you only need a little for it to work. If you do (or did) try it with all almond flour we’d love to hear how it worked for you.
Geneviève says
January 28, 2018 at 6:48 pmI tried it with almond flour and it works! The taste was good and the texture too.
Jessica Beacom says
January 29, 2018 at 4:31 pmThat’s great to know! Thanks, Genevieve!
Geneviève says
January 28, 2018 at 6:45 pmIt is perfect! All the family loved it, thank you so much for this recipe. It is easy and quick to make and so moist and tasty.
★★★★★
Vickie says
February 1, 2018 at 9:14 amMy husband and I absolutely loved ❤️this recipe! It’s a great way to eat healthy without losing flavor! You would never guess the ingredients in the recipe! Big WOW!!!! ????????????
★★★★★
Jessica Beacom says
February 3, 2018 at 8:34 amYessss! We love sneaking healthy ingredients into just about everything.
Marcia says
February 3, 2018 at 5:24 pmCan u bake them in a 8x8pan?
Jessica Beacom says
February 4, 2018 at 12:35 pmYes, you can. They may need an additional minute or two longer in the oven to ensure they’re cooked in the center.
Susan says
February 11, 2018 at 2:19 pmI’ve made these brownies 3 times and my family loves them!!! Since they stick to regular, paper muffin cups pretty, badly, I used the parchment muffin liners this last time and they were perfect! Not one crumb stuck to the paper cup. They are delicious, but you’d have to love chocolate, of course. I get 13 regular-sized muffins out of 2x (doubling) the recipe. I, also, fill them quite full since these muffins don’t rise a lot. They are plenty sweet with the honey and chocolate chips.
Jessica Beacom says
February 19, 2018 at 10:00 pmHi Susan,
We’re so glad you love these and that you found the parchment paper liners to be non-stick (I prefer them, too, since I’m not always keen on having all that dye from the brightly-colored liners next to my food)
Donna Griffin says
February 18, 2018 at 6:51 amBest brownies I’ve ever eaten. My friend, Marie, made them and gave me one to try. Can’t wait to make them and share with family and friends. Amazing brownies!!! Thank you.
karishma suchday says
March 10, 2018 at 9:21 pmCan I use oat flour and brown rice syrup?
Jessica Beacom says
March 12, 2018 at 12:19 pmHi Karishma,
You could but I can’t say how much oat flour you’d need to replace the coconut flour – it will likely be quite a bit more than 3 Tbsp. since coconut flour is a very unique flour. As for the brown rice flour, that should be a 1:1 substitution for the honey since both a liquid sweeteners with a similar viscosity. If you try it with oat flour we’d love to hear what you did and how they turned out!
Tori says
March 12, 2018 at 7:56 pmWHat count I use in place of coconut flour
Stacie Hassing says
March 26, 2018 at 5:49 pmHi Tori, this recipe has not been tested any other way. So I can’t confidently give you a substitution for coconut flour.
Dee Dee says
March 14, 2018 at 1:33 pmDelicious recipe!! I ate the whole pan since they’re healthy! Thank you so much!
Margie says
April 8, 2018 at 5:46 pmHow much is a small avocado…1/2 cup. 3/4 cup? My OCD kicks in when I don’t have an amount.
Stacie Hassing says
April 17, 2018 at 7:16 pmA 1/2 cup would be a good amount.
Tracy S. says
April 11, 2018 at 11:35 pmI wasn’t sure how these would taste since I absolutely think avocados are horrible tasting. These were unbelievably DELICIOUS and so moist!! Even my beyond picky eater husband loved them! They were super easy and quick to make. Thanks for sharing this surprise of a gem recipe.😊
Stacie Hassing says
April 17, 2018 at 7:16 pmSo great to hear! Thanks for giving them a try 🙂
Courtney scheiderich says
April 19, 2018 at 11:20 amCould you give me an idea of what you consider a small avocado? Trader Joe’s has three different sizes now…thanks!
Jessica Beacom says
April 19, 2018 at 12:13 pmHi Courtney,
A small avocado is about the size tennis ball.
Leah says
April 20, 2018 at 6:06 pmThis is my first year eating this way and I am not much of a baker so I was feeling really overwhelmed about coming up with something really yummy for my son’s birthday party. These are so good and easy to make!!! Thank you!
★★★★★
Jennifer says
May 17, 2018 at 12:15 pmMy 4 year old was excited at how yummy these are and how the ingredients so are healthy. The ingredients are so pure that she said, “So we can just eat these all day!”…I basically agreed hahahahaha…
I will share this glorious recipe FAARRRRR and WIIIDE!
Jessica Beacom says
May 17, 2018 at 2:31 pmHahahaha! That’s one smart little girl! So glad you loved these and thanks for sharing the love.
Kat says
May 18, 2018 at 11:55 amI substituted flaxseed “eggs” for the 2 eggs in the recipe and it worked perfectly. Thanks so much!
★★★★★
Jessica Beacom says
May 18, 2018 at 3:47 pmHi Kat,
This is sooooo great to know! I haven’t tried it with flax eggs for fear I’d have a gloopy mess but now I’m definitely going to give it a try. Thanks for sharing!
Julie says
August 9, 2018 at 2:49 amWhat were your flax egg proportions? Son has an egg allergy so I’d like to make these without them.
Deirdre says
May 30, 2018 at 10:50 amMade mine today and they not only looked beautiful but tasted delicious. Thank you !
Jessica Beacom says
June 6, 2018 at 8:03 pmYessss!! Now that’s what we can a win-win!
Leigh Harris says
June 6, 2018 at 3:12 pmThis can also be prepared in a microwave brownie pan – ~4 minutes at 700W. I don’t even have to heat up the kitchen!
Jessica Beacom says
June 6, 2018 at 8:18 pmBrilliant! I didn’t even know there was such a thing as a microwave brownie pan.
Hilary says
July 30, 2018 at 5:36 pmIf I’m not concerned about the recipe being grain free, could I use flour or whole wheat flour in place of the coconut flour?
Jessica Beacom says
July 31, 2018 at 12:42 pmHi Hilary,
We have not tested this recipe using wheat flour so though I think you could, I can’t say how much you’d need. Coconut flour is extremely unique in that a little bit soaks up a lot of liquid. That said, I’d recommend omitting the coconut flour entirely and adding the wheat flour gradually until you achieve a brownie batter consistency. We’d love to hear how they turn out if you try it.
Sacha says
August 3, 2018 at 12:41 amIs it okay to make these into regular size muffins? And can you freeze and reheat in the oven? Thanks!
Jessica Beacom says
August 6, 2018 at 7:19 pmHi Sacha,
You can make them in a regular size muffin pan, however, because they are so moist you may want to fill the wells only 1/2 full (or slightly less) so they’ll be thinner and thus cook through more evenly.
Sarah says
September 14, 2018 at 9:31 amMy kiddos and I loved this recipe! The taste and texture are great! The only thing I did differently was to instead melt the chocolate and save it to drizzle on top after baking them. I also added a small dollop of homemade creamy mint that I found here: http://coconutsandkettlebells.com/homemade-dark-chocolate-honey-mints/ Super easy and came out great! I did put the honey mint in the freezer for a little bit before baking the muffins to make it firm. And, wow! If you like the combination of chocolate and mint you have to try it!! I am not always a huge mint person, but this was amazing!
Stacie Hassing says
September 15, 2018 at 3:10 pmOoooooo sounds so good! I must try. Glad you loved this recipe 🙂
Victoria says
September 18, 2018 at 5:55 pmSo amazing!! Thank you so much for the recipe
★★★★★
Melissa Morgan says
September 27, 2018 at 11:44 amI really like the idea of these and just made a batch but found 1 1/2 teaspoons of baking soda was too much for this recipe. It tasted very salty and I omitted the salt.
★★★★
Sarah W says
October 5, 2018 at 2:00 pmHi Stacie!
Do you have an exact measurement (grams or cups) for the avocado that you put in the recipe? I have left over big avocados from guacamole and would like to use them up before I buy more.
Thanks!
Stacie Hassing says
October 12, 2018 at 8:02 amAbout a 1/2-3/4 cup will work.
Susan Spears says
October 13, 2018 at 5:22 pmThese brownies are delicious! If you’re a chocolate lover, you’ll love them. The dark chocolate flavor from the raw cocoa is so rich. They are extremely filling, so if you eat them like traditional (high carb) brownies, you will be stuffed! I don’t use the mini-muffin size pan but like to use the regular size muffin pan. Be sure to use NONSTICK muffin cups or you’ll loose a lot of your brownies from sticking to the paper, and the ingredients are too expensive to waste any. Parchment muffin liners work excellent. I triple the recipe and it makes 15-16 muffins. They cooked in my oven in 23 minutes using the toothpick test. Warning, one muffin is very, very filling! I forget every time and a half a muffin works for me. I don’t like to have the “I ate-too-much” feeling after eating something delicious…it ruins it! They are delicious with a scoop of vanilla ice cream. My son loves to eat them for pre-workout fuel.
Jessica Beacom says
October 14, 2018 at 9:42 pmHi Susan,
Thanks for the glowing review and your very helpful tips!!
Gina Allison says
December 30, 2018 at 2:04 pmThese look great, and I would love to make them but leave out the honey and chocolate chips, as I don’t eat any sweeteners. Do you think I could just leave them out, or should I replace the honey with something else to mimic the texture, maybe more sweet potato, or some unsweetened applesauce? Thanks for the wonderful recipe.
Jessica Beacom says
December 30, 2018 at 6:34 pmHi Gina,
Since we haven’t tested the recipe without the honey we can’t be 100% sure what will work. Additional sweet potato or applesauce is probably your best bet as both will provide moisture. If you try it with either of those we’d love to hear what worked for you.
Pamela says
January 16, 2019 at 9:47 pmThe best!!! Perfect texture and amazing fudgy flavor. I’ve made these 4 times already and everyone loves them. People are always so shocked to find out that they’re sugar free and consist of avocados and sweet potatoes. Love love love, will be making again tomorrow:)
★★★★★
Stacie Hassing says
January 20, 2019 at 8:04 pmThis is amazing!! Thank you for sharing 🙂
Stepany says
January 27, 2019 at 8:26 pmHi! Made the brownies and love how simple they are and the batter is tasty too! But it seemed like it called flr a lot of baking sode +salt. I checked and double checked and followed the recipe to a T. But the brownies came out tasting salty. 🙁 I’m not sure if i made a mistake or if maybe there is a typo? Wanted to let you know and also that I’m going to try again with a little less salt and soda:)
★★★★
Jessica Beacom says
January 28, 2019 at 5:36 pmHi Stephany,
The recipe is correct in that it calls for 1 1/2 tsp. baking soda + 1/4 tsp. salt. This amount is required to help the brownies rise in the absence of gluten. However, if they taste too salty to you, you could certainly omit the salt and see if that improves their flavor – and if they’re still too salty, then also decrease the soda by 1/4 tsp. Let us know what changes you make and how they turn out – we’d love to know.
Karen says
February 8, 2019 at 10:29 amThese are yummy. To prevent myself from eating them all in one day can I freeze them?
Thanks Karen
Jessica Beacom says
February 12, 2019 at 9:51 amYes, you can definitely freeze them and allow them to thaw at room temperature when you want to enjoy them.
Lindsay schultz says
February 21, 2019 at 2:29 pmThis may be a silly question but how do I make sweet potato puree? I can’t wait to try these!
Jessica Beacom says
February 22, 2019 at 3:35 pmNot a silly question at all! The easiest way is to peel and cube the sweet potatoes the boil or steam them until tender. Once they’re tender, drain and process in your food processor or blender (or mash them by hand or with a hand mixer) until smooth.
Laura says
March 11, 2019 at 10:22 pmCould these be baked in a loaf pan? If so, for how long? Thanks!
Stacie Hassing says
March 19, 2019 at 5:29 pmThis recipe has never tested in a loaf pan. You could sure try it and if you do we’d love to hear how they turn out! I would start with 30 minutes and check it about every 5 minutes after that until the center is set.
Rachelle Silzer says
April 14, 2019 at 9:46 pmWould regular flour work in this recipe?
Stacie Hassing says
April 15, 2019 at 9:08 amYou could sure try. You may have to add more regular flour since coconut flour doesn’t require as much due to how it absorbs liquid.
Cheryl says
May 12, 2019 at 5:02 pmI’m hooked and so are my co workers. They’re now requesting I make them for potlucks
Stacie Hassing says
May 14, 2019 at 9:24 amLOVE this! Thanks for sharing!