Hey everyone 😀 hope your week has been good!! I’ve been back in the kitchen baking again trying new things. This is actually my first time baking with avocado and this recipe turned out great but they were really creamy in texture from the avocados, maybe next time I’ll add more flour.
Makes 20 small squares
100g dark chocolate
2 eggs, at room temperature
60g caster sugar
20g cocoa powder
25g grounds almonds/ walnuts
1 tsp vanilla extract
1 avocado, mashed
1. Preheat the oven to 180°c and line a small baking tray with parchment paper.
2. Break the chocolate into blocks and put into a heat proof bowl placed above simmering water (bain-marie).
3. In a separate bowl whisking together the sugar and eggs until light and fluffy, you can also use an electric mixer here.
4. Mix the cocoa, walnuts, vanilla extract and avocado into the melted chocolate and stir well. Pour this into the eggs mixture whisking until a smooth consistency.
5. Carefully pour the mixture into the prepared tray and bake in the oven for 20 minutes.
6. Leave to cool down completely before cutting into even squares.
These actually taste so much better than normal brownies, the smooth peanut butter adds a subtle salty taste which I love. They are slightly crunchy on the corners and the inside is so soft and moist, these brownies are definitely a winner for any occasion unless you don’t like peanut butter 😛 I had actually ran out of baking paper (parchment paper) and luckily the brownies didn’t stick to the tray. Also the recipe is quite small so it can be doubled if you want more!!
Makes: 10 triangles Ingredients
75g plain chocolate
75g brown sugar
½ tsp vanilla extract
60g self raising flour
Pinch of salt
100g peanut butter
1. Set the oven to gas mark 4 and line a baking tray with parchment paper.
2. Over a pan of simmering water gently melt the chocolate and butter in a heat proof bowl, adding 2 tbsp of water.
3. Now remove the bowl from the heat stirring carefully and leave to cool down for a few minutes, then stir in the sugar, vanilla, and eggs.
4. Add ¾ of the peanut butter and fold in the flour with a pinch of salt. Pour the mixture into the tin and put the rest of the peanut butter on top swirling in with a cocktail stick.
5. Place in the oven and bake for 30 minutes until just risen. They will still be slightly soft in the middle, leave to cool before cutting into triangles.
This is a combination of two recipes in one, really sweet and chocolatey. You can’t really see the cookie dough but it’s mixed in the brownie somewhere, when I added the cookie dough the brownie mixture was still warm so some of the dough melted.
200g dark chocolate, broken up
75g butter, cubed
125g caster sugar
75g plain flour