Brownies-addendum….Avocado and Chocolate Brownies


Baking with fruit and vegetables is no new thing think carrot cake, red velvet with beetroot, courgette cake truly delicious so here is an adapted version of the peanut butter brownie recipe 

  

Also as an aside just pre ordered – Clean Cakes by Henrietta Inman so will be testing get oxymoron titled cake book #watch this space 

Avocado Chocolate Brownies
Makes 20 brownies

225g dark chocolate, roughly chopped
4 medium eggs
125g light brown muscovado sugar
25g cocoa powder (make sure it’s gluten free!)
50g ground almonds
2tsp vanilla extract
2 very ripe avocados, thoroughly mashed ( the avocados become the butter replacement natural healthy fats)

1 Preheat oven to 200 degrees (180 fan). Line a 10 X 12 inch tin with greaseproof paper. Melt the chocolate in a medium bowl over a pan of simmering water- making sure that the bowl doesn’t touch the water. Set aside to cool slightly.

2 Using an electric beater, whisk the eggs and sugar together until light and fluffy, about 5 min.

3 Mix the cocoa, almonds, vanilla and avocados into the melted chocolate. Add the chocolate mixture to the eggs and whisk together until combined. Pour mixture into the prepared tin and level. Bake for 25-30min until set.

4 Allow to cool completely in the tin, before cutting in to 20 squares

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