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Avocado Brownies
We know... this sounds a little strange and you don't usually hear avocado and brownies in the same sentence, but TRUST US.
The avocados hold the brownies together and help to give them that gooeyness. A great vegan replacement for egg for baking!
Plus- adding some green into our vegan brownie recipe makes them wayyyyyy more healthy, right?
Avo lovely baking session you lot!
Ingredients
- 75g Wholemeal Flour
- 75g Plain Flour
- 60g Cocoa Powder
- 100g Light Brown Caster Sugar
- 100g Muscovado Sugar
- 1 tsp Arrowroot Powder
- 1 tsp Baking Powder
- ½ tsp Salt
- 75ml Olive Oil
- 2 Avocado
- 100ml Non Dairy Milk
- 100ml Maple Syrup
- 2 tsp Vanilla Extract
- 100g Dark Chocolate (broken into chunks)
Method
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1.
Put all the avocados into a food processor and whizz them up into a cream
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2.
Add the liquids through the top of the food processor as the avocados are being blended
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3.
Add the sugars, cocoa powder, salt and raising agents to the processor and mix them into the sweet avocado cream
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4.
Add the flours and blend them into the cream (pulse the flour until it’s mixed in, no longer - you don’t want to activate the gluten in the flour as it will alter the texture of your brownies)
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5.
Pour the batter into a lined baking tin, smooth out the batter and push the broken chocolate pieces into the top of the brownies
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6.
6 Bake the brownies at 180’C (352’F) for 20-25 mins (don’t let them bake for too long - you want a gooey brownie!
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7.
Serve with dairy free ice cream and fresh raspberries
