for the recipe Chocolate Avocado Brownies
|90 g||milk chocolate|
|90 g||dark chocolate|
|150 g||light brown sugar|
|50 g||cocoa powder|
|70 g||ground almonds|
|½ tsp||Bicarbonate of Soda|
|5 g||Queen Madagascan Vanilla Extract (1 tsp)|
Preheat the oven to 190°C.
Break the chocolate into squares and place in a bowl. Microwave until melted, then set aside to cool a little.
In the meantime, beat the eggs with the brown sugar in a bowl. Add the melted chocolate, Cocoa Powder, ground almonds, Madagascan Vanilla Extract, and Dr. Oetker Bicarbonate of Soda, and mix well.
In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.
Lightly grease and line a deep metal baking tray (measuring approximately 8 x 8 inches) with baking paper. Transfer the brownie mix to the tray, and spread it out evenly. Bake for around 35 minutes, until a cocktail stick comes out clean. Leave to cool in the pan before cutting and serving.
Use very ripe avocados to ensure they are soft enough to be mashed easily.
Mash the avocado very thoroughly to ensure it disappears completely into the brownies - if you don't mash it thoroughly, you'll end up with visible lumps of avocado in your brownies.