Unless you’ve been living under a rock for the past few years, you’ll know that the avocado has become a big thing. I absolutely adore cooking with avocados, especially chunky guacamole filled with peppers, onions and avocado of course (cue hipster pic!).
When I came across a recipe for avocado brownies, I was immediately intrigued by the idea, so I decided to give it a go.
After trawling the internet for recipes, I came across one by Dr. Oetker (copied out below). I didn’t quite follow the ingredients precisely, as pretty much everything on there was the Dr. Oetker brand, but I really liked the recipe and the brownies turned out well!
|90 g||Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate|
|90 g||Dr. Oetker Fine Cooks’ Milk Chocolate|
|Medium Eggs x 3|
|150 g||Light Brown Sugar|
|Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g)|
|70 g||Ground Almonds|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)|
|3 g||Dr. Oetker Bicarbonate of Soda (1/2 tsp)|
|Avocado x 2|
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
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.
You can definitely tell the difference between avocado brownies and classic brownies, but they’re still really good and less guilt-inducing! I had it warm and cold and couldn’t decide what I preferred! It’s not too sweet and has a kind of “earthy” taste to it (I promise that isn’t a bad thing – I took it into work the next day and people came back for seconds, so it couldn’t have been that bad!)
Let me know if you’ve got any decent avocado bakes!
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