I know, sounds a little odd, but I promise the avocado just makes it really fudgy. I even tested them on Tom just to double check that you couldn’t taste the avocado, and he confirmed that you can’t at all! I made these after we spent all day painting our bathroom, we certainly earned them.
You use the avocado in place of the butter, plus the ground almonds provide a natural oiliness too, translating into a rich and gooey brownie without lots of saturated fat. Plus you get the nutrients and added benefits of the yummy avocado. They are packed with Omega 3 and good-for-you monounsaturated fats, helping to keep your heart healthy and your blood pressure normal. Not only that but they can boast to contain Vitamin A, B, C, E and K!
Spot the hint of green poking out…
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
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.
These brownies are delicious served warm with vanilla ice-cream topped with berries. Alternatively enjoy with a cup of tea. Store them in an airtight container for up to 5 days, if they last that long in your house!