Chocolatey Avocado Brownies

Chocolate and avocados are a match made in heaven. Really! I find avocados kind of flavourless, but they are so ridiculously creamy. So they make the perfect addition to things like cakes and brownies. When you add mashed hass avocado to a recipe, it gives the brownies a rich flavour and fabulously moist texture. Brownies are best when they are extra moist and gooey, so they are the perfect addition.

You can make this recipe egg-free if needed, by making flax eggs (1 tbsp ground flaxseed for every 2tbsp water for one egg). You can also make it gluten-free if needed by using something like buckwheat flour. I find coconut flour makes it too dense, though, so I wouldn’t use that. As ever, it is a recipe free-from refined sugar, using coconut sugar. So it is perfect for PCOS-ers as well as diabetics, as it doesn’t affect blood sugar like other sugars do.

Ingredients to make around 12 brownies:

• 1 hass avocado, halved, pitted and peeled
• 250g plain or raw chocolate, broken into pieces
• 150g butter, cut into pieces
• 3 eggs
• 150g coconut sugar sugar
• 60g flour of your choice (self-raising is good)
• Pinch of salt

What to do:

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a rectangular baking tin measuring approximately 25 x 20cms.
2. Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
3. Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
4. Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the hass avocado puree and whisk again until smooth.
5. Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
6. Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
7. Cool, then cut into 12 pieces.