Avocado brownies

Avocado brownies are brownies made without butter. The butter is replaced with the healthier plant-based fat from avocado. These brownies are wonderfully moist, delicate and fudgy; they do not become firm like traditional brownies made with butter and chocolate. You cannot taste the avocado at all, of course – the chocolate flavour is dominant. The cake is fairly shallow, baked in a small tin, making it just the right size for trying out to see whether it will become your new favourite :).

Ingredients for the avocado brownies:

• 1 ripe, medium-sized avocado
• 2 large eggs
• ½ cup caster sugar
• ½ cup brown muscovado sugar
• ½ cup cocoa powder
• ¼ cup plain flour
• 1 tsp vanilla extract
• a pinch of salt
• a handful of chocolate chips or chopped plain chocolate (optional)

All the ingredients should be at room temperature.

Wash the avocado, cut it in half, remove the stone and scoop out the flesh with a spoon. Mash thoroughly with a fork until completely smooth and free of lumps.

Place the eggs and both sugars in a large bowl. Beat briefly and lightly with an electric mixer until combined (but not until stiff, as you would for a sponge cake) – normally, eggs and sugar are not beaten when making brownies, but here we want the brownies to rise slightly. Add the mashed avocado, vanilla and salt to the egg mixture and mix well. Then sift the cocoa powder and plain flour directly into the bowl, add the salt and mix with a spatula until combined.

Line a 17 × 24 cm baking tin with baking paper. Pour in the batter and smooth the surface, then sprinkle the chocolate chips over the top.

Bake at 175°C for approximately 20 minutes. The avocado brownies should rise slightly. Do not overbake, as this will dry out the brownies. Remove from the oven and leave to cool.

Enjoy!

Recipe source: daisyskitchen.com