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:
- 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.
- 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.
- Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
- 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.
- Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
- Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
- Cool, then cut into 12 pieces.