Peruvian Hass Avocado Brownies
Serves: 12
Cost Cutting Eco Friendly Freezes Well
The addition of avocado to your brownies makes these brownies extra creamy and rich
Ingredients:
250g plain chocolate, broken into pieces 1 Peruvian Hass avocado, halved, pitted and peeled 150g butter, cut into pieces 3 free-range eggs 150g caster sugar 60g self-raising flour pinch of saltmethod:
- Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin measuring approximately 25 x 20cm. .
- 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 Peruvian 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.
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