Avocado chocolate brownies
Cuts into 16 squares
Easy
Prep:
Cook:
plus cooling
Lighter than a standard chocolate brownie, the secret to the fudgy texture here is avocado – it will soon become your favourite brownie recipe to bake on repeat
Skip to ingredients
Units:
- 1 ripe avocadopeeled, stoned, halved and mashed
- 120ml milk
- 1 eggbeaten
- 80ml maple syrup
- 120g oat flour(see tip)
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 50g dark chocolate chipsplus extra to decorate (optional)
Nutrition: Per serving
- kcal97
- fat4g
- saturates2g
- carbs11g
- sugars5g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Heat the oven to 180C/160C fan/gas mark 4 and line an 18cm square tin with baking parchment. Combine the mashed avocado, milk, egg and maple syrup in a bowl until combined, then stir in the remaining ingredients along with a pinch of salt.
step 2
Scrape the batter into the prepared tin, smooth the surface using a spatula and scatter over a few extra chocolate chips, if you like. Bake for 25-30 mins until the top feels firm. Leave to cool completely in the tin. Will keep in an airtight container for up to three days.
