Chocolate Avocado Brownies

Some things in life just go too well with Chocolate. Think about all of the greatest hits, ‘ Chocolate & Strawberry’ or even ‘ Chocolate & Salt’. Its the turn of the most millennial fruit, the avocado. Avocado works almost too perfectly in this recipe, lending itself beautifully with its naturally creamy taste and texture, making this a seriously fudgey brownie.  Topping it off with your favourite fruit, nuts and seeds gives this brownie some crunch and texture.

(for the brownies)
2 Medium Avocados
60ml Maple Syrup
2 Large Eggs
2 Tablespoons Vanilla Extract
2 Tablespoons Coconut Oil
200g Dark Chocolate, Melted
100g Dark Chocolate, Chopped
200g Dark Brown Sugar
130g Plain Flour
50g Cocoa Powder
1 Teaspoon Baking Powder
Pinch of Salt
(for the ganache)
85g Dark Chocolate, Melted
3 Tablespoons Coconut Oil
40ml Maple Syrup
(to top)
25g Chopped Pistachio’s
3 Dried Apricots, roughly chopped
10g Sunflower Seeds
5g Linseeds
Pinch of Edible Rose Petals
5g Dried Cranberries
1) Turn on your oven to 180 degrees. Line a square baking dish with coconut oil.
2) Half the avocados, and using a spoon, remove the core, and scoop out the flesh. Add the avocado to a blender, and add 30ml maple syrup in too. Blend until completely smooth and shiny. ( This should take around 1 minute).
3) Heat 200g Dark Chocolate in a microwave for 1 minute, stirring every 30 seconds until completely melted.
4) Crack your eggs into a large mixing bowl. and add the dark brown sugar. Whisk for 1-2 minutes until light and fluffy. Add your blended avocado, melted chocolate, melted coconut oil, vanilla extract and gently whisk together until combined.
5) Sieve in the dry ingredients, and using a spatula, gently stir together. Chop 100g Dark Chocolate, and add to the brownie batter. Add to the baking tray and pop in the oven for 22 minutes.
6) To make the ganache, melt the chocolate and coconut oil together in the microwave for 1 minute (stir every 20 seconds) . Add the maple syrup in and stir until deeply glossy and slightly thickened. Pour over the brownies and set aside to cool for half an hour.
7) Roughly chop the pistachio’s and dried apricot, and sprinkle on top of the ganache and add any other type of seed or nuts that you like. Pop in the fridge for 20 minutes before serving.



Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: