Chocolate Avocado Brownies (Dairy Free)
You’ve nailed it, the meat eaters are converted, but now it’s time to really win them over by bringing out the pièce de résistance.
4 large eggs
1 cup white sugar, sifted
1 cup brown sugar, sifted
1 cup coco powder, sifted
1 cup plain flour, sifted
2 tsp vanilla extract
150g chopped dark chocolate
1/2 tsp salt
200g mashed avocado (roughly 2 avocados)
Preheat the oven to 140C. Brownies cook at a lower heat than a cake if you want a gooey texture.
Beat the eggs in a medium bowl with either an electric or hand beater until light and fluffy.
Add in the brown and white sugar and beat until it is all combined. Add the remaining ingredients and beat together on a low speed.
Once all the ingredients are well mixed, pour the batter into a greased 10-inch cake baking tin.
Bake for around 30-40 minutes. Poke the centre with a sharp knife – it should come out clean.
Dust with icing sugar and a sprinkle of rock salt.