These avocado brownies are surprisingly delicious. They make a super fudgy, creamy brownie that is dairy and gluten free, low carb and low in sugar. An almost-virtuous really filling treat.
- 100 g (3.5oz) 74-85% dark chocolate
- 2 ripe avocados, mashed (you can add them whole, but there is more of a risk of there being small avocado 'pieces' in the finished brownie)
- 4 eggs
- 75 g (3/4 cup) cacao or cocoa powder (cacao adds the healthier elements of antioxidants and minerals, but the cocoa powder makes it more authentic as a brownie flavour and masks the avocado better)
- 100 g (1/2 cup) xylitol (use this much for 85% chocolate, less if you use a sweeter chocolate)
- 2 teaspoons sugar free vanilla extract or orange extract
- pinch of sea salt
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 2-4 dates (if you want it sweeter), optional (adds a tiny tiny bit more sugar, but also adds sweetness and flavour)
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Preheat the oven to 180C/350F/gas 4. Grease and line a 9" square baking tin. Melt the chocolate in the microwave until almost completely melted (about 1 minute - do it in 30 second increments to make sure you don't burn the chocolate), then stir until it is melted and smooth. Add all the ingredients to a food processor and turn on until smooth and combined. Pour into the prepared tin. Bake for 20-25 minutes, until it looks cakey on top and is only slightly squidgy to the touch (you want it fudgy but not underbaked). Allow to cool completely (trust me, it will taste so much better) before cutting into 16 squares and serving on its own or with a dollop of coconut cream, Greek yogurt or sugar free ice cream.