These brownies are seriously chocolatey and they have that perfect souffleish brownie consistency. The avocados are not detectable in taste, but, besides their nutritional benefits, they lend a wonderful buttery creaminess, while keeping the texture light. I have experimented with several different brownie recipes and this one, is truly amazing! Vegan, easily made gluten free and very simple to make, yet so rich in flavour.
Triple Chocolate Avocado Brownies
100g good quality 70% vegan dark chocolate, broken into pieces
100g good quality vegan milk chocolate, preferably praline, broken into pieces
6tbsp vegan butter (use non-hydrogenated or homemade)
1/4 cup maple or golden syrup
3 small ripe avocados, or 2 large, mashed
1 cup coconut sugar
2tsp vanilla extract
3 drops almond extract
200ml hot water
2 cups plain white flour (or gluten free)
1 cup raw cacao powder
2tsp baking powder
🥑 Preheat the oven at 350C.
🥑 Line a baking tin of your choice with baking paper (round or square, about 25cm)
🥑 Place the butter, the dark chocolate and the milk chocolate in a pan over boiling water (Bain Marie) and melt. Stir in the syrup and set aside.
🥑 In a food processor, or a medium bowl, mix together the mashed avocado, the melted chocolate mixture, the vanilla extract, the almond extract and the hot water.
🥑 In a large bowl, sift the flour, the cacao powder, the baking powder, the coconut sugar and the salt and mix.
🥑 Add the dry ingredients to the wet mixture and stir well, but briefly. Do not over mix.
🥑 Spoon the thick batter into your prepared tin and bake for 30 minutes. It will still be slightly moist when you take it out of the oven. Cool completely on a rack.
🥑 Cut into your preferred size and shape and enjoy!
This particular batch of brownies was made to be given as treasure, for a treasure hunt at Leo’s 11th birthday party, hence the photos:)
They were placed in individual boxes for each “hunter” and they went down really well!