For the recipe Avocado Brownies
|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).
Break the chocolate into squares and place in a bowl. Microwave for a minute or two until melted, then set aside to cool a little.
Meanwhile, beat the eggs with the light brown sugar in a large bowl. Add the melted chocolate, Fine Dark 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.
Top Tip 1. Use very ripe avocados to ensure they are soft enough to be mashed easily.
Top Tip 2. If your avocado is a little under ripe, leave it in a brown bag with a banana overnight - this will soften it up!
Top Tip 3. 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.
|Per serving||Per 100g/ ml|