Try this inventive recipe for easy avocado and chocolate brownies
100g Creamed Avocado (replacing the butter with delicious healthy fats)
200g Dark Chocolate roughly chopped – use the best quality you can afford.
25g Cocoa Powder
100g Cake Flour
40g Almond Meal
2,5ml Baking Powder
3 Large Free Range or Organic Eggs
5ml Vanilla Extract
60ml Sour Cream, Buttermilk or Yoghurt
Optional – 90g Pecan Nuts, Walnuts or Hazelnuts – toasted and chopped
Preheat oven to 180C
Line a 20cm square pan with parchment paper, leaving 2 inches hanging over all the sides. Brush parchment paper with melted butter
Break up chocolate and place into a glass bowl and microwave at 60% power on high for 1 – 2 minutes stirring about every 30 seconds or so. Set aside when melted and smooth.
Cream or blend the avocado and sift over the cocoa powder and mix together
Sift together flour, baking powder, almond meal & salt. Set aside.
Whisk together sugar, eggs, and vanilla extract until thick & pale
Add avocado mixture and the melted chocolate and mix until combined
Add flour mixture gently then, using a wooden spoon, mix until just combined. You really don’t want to over mix the batter
Add the sour cream or yoghurt and fold in again until just blended (Not beating too much ensures a squidgy fudgy brownie) then fold in the nuts if using
Pour batter into prepared pan. Spread evenly with a spatula. Sprinkle over some good quality salt flakes.
Bake 20min then turn pan 180 deg and bake another 15-30 minutes, or until a cake tester comes out with a few crumbs but is not wet.
Let cool in pan completely then cover pan well with clingfilm and refrigerate for a few hours.
Remove from fridge about half an hour before serving.
Lift brownies out of the pan, cut into squares with a hot sharp knife and sprinkle liberally with icing sugar before serving
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