PERUVIAN HASS AVOCADO BROWNIES
INGREDIENTS Serves 12
- 1 pinch salt
- 60g self-raising flour
- 150g caster sugar
- 3 eggs
- 150g butter
- 250g milk chocolate
- 1 Peruvian Hass avocado
DIRECTIONS
PREPARATION
Cut the butter into pieces. Break the milk chocolate into pieces. Halve, pit and peel the Peruvian Hass avocados.
METHOD
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
- Grease and line a rectangular baking tin measuring approximately 25cm x 20cm.
- Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
- Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado puree and whisk again until smooth.
- Add the melted chocolate to the egg mixture to and stir until combined.
- Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
- Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
- Cool, then cut into the appropriate amount of pieces for you to share.