I've been looking into healthier ways to satisfy my sweet tooth and was interested to try some chocolate brownies made with avocado. This recipe contains no flour or butter, so has the potential of being gluten-free and organic, depending on your chosen ingredients.
Avocados are high in fibre and are highly nutritious, containing iron, potassium, vitamin E and niacin.
225g dark chocolate (I used Cadbury's Bourneville)
125g light brown muscovado sugar
50g ground almonds
25g cocoa powder
2 ripe avocados, mashed
2 tsp vanilla extract
1. Preheat your oven to 200°C (180°C for fan ovens).
2. Line a 10x12in tin with greaseproof paper (I used a round silicone cake tin).
3. Melt the chocolate slowly in the microwave, stirring at regular intervals. Try microwaving at 50-80%. Set aside the melted chocolate to cool slightly.
4. Lightly beat the eggs in a bowl, then add the sugar and whisk together until light and fluffy (use an electric whisk if available).
5. Add the mashed avocado, ground almonds, cocoa powder and vanilla extract to the melted chocolate and mix well. Add this mixture to the egg and sugar mixture and whisk together until well combined.
6. Add the mixture to your prepared tin and level the surface. Bake in the oven for approximately 30 minutes until the mixture has set.
7. Leave to cool completely before turning out and cutting into squares.
You will find these brownies extremely moist and very indulgent. Good quality vanilla ice-cream makes for a great accompaniment! Try adding some fresh berries too, for added nutritional value.
These delicious brownies should last for up to 5 days when stored in an airtight container.
I plan to experiment a little with this recipe and really want to try making a white chocolate version! I think adding some chopped walnuts to the mixture would be great too.
Let me know how you get on if you decide to make these brownies!
Please Note: I forgot to mash my avocado before adding to the mixture, hence the visible pieces in the brownie!