PERUVIAN HASS AVOCADO BROWNIES

Preparation times for PERUVIAN HASS AVOCADO BROWNIES
PREP 15MIN
COOK 25MIN
Calories per serve for PERUVIAN HASS AVOCADO BROWNIES 318 CAL /
SERVING
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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

  1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
  2. Grease and line a rectangular baking tin measuring approximately 25cm x 20cm.
  3. 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.
  4. Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
  5. 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.
  6. Add the melted chocolate to the egg mixture to and stir until combined.
  7. Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
  8. Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
  9. Cool, then cut into the appropriate amount of pieces for you to share.