Avocado Brownies are our new fave! You simply have to give them a whirl!
75g Wholemeal Flour
75g Plain Flour
60g Cocoa Powder
100g Light Brown Caster Sugar
100g Muscovado Sugar
1 tsp Arrowroot Powder
1 tsp Baking Powder
½ tsp Salt
75ml Olive Oil
100ml Non Dairy Milk
100ml Maple Syrup
2 tsp Vanilla Extract
100g Dark Chocolate (broken into chunks)
Dairy free ice cream
1 Put all the avocados into a food processor and whizz them up into a cream
2 Add the liquids through the top of the food processor as the avocados are being blended
3 Add the sugars, cocoa powder, salt and raising agents to the processor and mix them into the sweet avocado cream
4 Add the flours and blend them into the cream (pulse the flour until it’s mixed in, no longer – you don’t want to activate the gluten in the flour as it will alter the texture of your brownies)
5 Pour the batter into a lined baking tin, smooth out the batter and push the broken chocolate pieces into the top of the brownies
6 Bake the brownies at 180’C (352’C) for 20-25 mins (don’t let them bake for too long – you want a gooey brownie!
7 Serve with dairy free ice cream and fresh raspberries
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