Avocado Brownies
- Simple
- 0:25 m
- 12 ingredients
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!
Serves: 4
Ingredients
For the recipe
- 2 avocados
- 60g cocoa powder
- ½ tsp salt
- 100g light brown caster sugar
- 1 tsp arrowroot powder
- 1 tsp baking powder
- 2 tsp vanilla extract
- 75g wholemeal flour
- 100g light Muscovado sugar
- 75ml olive oil
- 100ml plant-based milk
- 100ml maple syrup
- 75g plain flour
- 100g dark chocolate - broken into chunks or chocolate chips
Before you start
Preheat oven at 180°C | Food processor | Lined baking tin
Step 1
Making the batter
- 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)
Ingredients
- 60g cocoa powder
- ½ tsp salt
- 100g light brown caster sugar
- 1 tsp arrowroot powder
- 1 tsp baking powder
- 2 tsp vanilla extract
- 75g wholemeal flour
- 100g light Muscovado sugar
- 75ml olive oil
- 100ml plant-based milk
- 100ml maple syrup
- 75g plain flour
Step 2
Making the 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
- 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!
Ingredients
- 2 avocados
Step 3
Time to serve
- Serve with dairy free ice cream and fresh raspberries