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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!
- 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)
Put all the avocados into a food processor and whizz them up into a cream
Add the liquids through the top of the food processor as the avocados are being blended
Add the sugars, cocoa powder, salt and raising agents to the processor and mix them into the sweet avocado cream
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)
Pour the batter into a lined baking tin, smooth out the batter and push the broken chocolate pieces into the top of the brownies
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!
Serve with dairy free ice cream and fresh raspberries