Now who doesn't love a chocolate brownie, but they aren't exactly healthy are they. Now you won't believe me but you can have your brownie and eat it almost guilt free.The recipe is curteous of Averie Cooks a fabulous American blogger who's blog is just amazing especially for cakes and bakes.
Avocado make the brownie mixture moist and fudgy beyond belief, I know its sound weird but it really works. Avocado's are rich is good mono saturated fats and rich in folic acid, they are also reputed to lower blood pressure too.
Since discovering this recipe, I have made it 3 or 4 times and I am just amazed as to how good it is, its also easily turned into a gluten free recipe as well ( 1 have done this a couple of times and you can't tell the difference.) The avocado is also replacing some of the butter so they are almost healthy, give them a try.
What you need
- 1 ripe avocado, flesh removed and mashed very well
- 1/4 cup of butter - melted
- 1 egg - free range please
- 1 cup of granulated sugar
- 1/2 cup light brown soft brown sugar
- 2 tbsp coffee ( I just mix a tsp of instant with 2 tbsp water)
- 2 tsp vanilla paste
- 3/4 cup cocoa powder (quality - you can taste the difference)
- 1/4 cup plain flour (gluten free)
- 1 tsp baking powder (my addition just to lighten recipe slighty) optional
What you do
- Pre heat the oven to 180C and line a tin approx 8 by 8 inches with baking parchment or foil
- In a bowl mix the mashed advocado, melted butter, egg,coffee, vanilla paste until you have a smooth paste.
- Sieve in the cocoa powder, stir into until well mixed
- Sieve in the flour and baking powder, stir in until incorporated
- Pour the batter into the prepared tin, smooth into the tin and the corners
- Bake for 30 -35 minutes, until set and tests cooked with a skewer, you are looking for a bake where you have a few moist crumbs on your skewer
- Cool fully in the tin
- Once fully cold, then cut into chunks, best stored wrapped in the fridge or in an airtight tin in a cool place.