Avocado in brownies. Weird, right? Wrong! Avocado is an awesome baking ingredient and adds a deliciously creamy texture to this mouth-watering recipe. And these brownies make for the perfect Friday night or weekend treat. Make a batch this weekend, then take the rest into work on Monday for extra brownie (sorry!) points.
Peruvian Hass avocado brownies
Preparation: 15 minutes
Cooking time: 25 minutes
Makes 12
Peruvian Hass avocado, halved, pitted and peeled
250g plain chocolate, broken into pieces
150g butter, cut into pieces
3 eggs
150g caster sugar
60g self-raising flour
Pinch of salt
Preheat the oven to 180°C, fan oven 160°C, Gas Mark 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 purée using a fork.
Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado purée 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.
Cook’s tip: Freeze the brownies for up to 3 months in a rigid container or freezer bag.
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