During Easter, the dessert or sweet treats take centre stage from chocolate eggs, hot cross buns and egg marshmallows are popular during this time but perhaps add a bit of green to your chocolate batters.
Chocolate and avocado may sound bizarre but there are plenty of recipes used by vegan or for the health-conscious to substitute certain traditional ingredients.
You can swap butter or oil for avocado, this is particularly great to cut down on the calories or for people who have allergies to these two ingredients.
ALSO READ: Hot cross bun bread butter pudding recipe
The batter will still be rich, creamy and smooth.
Avocado chocolate brownies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 large or 2 medium, ripe avocados (skin and pit removed)
- ½ cup pure maple syrup, honey or agave syrup
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ cup plain flour
- ½ cup of cocoa powder
- ½ teaspoon salt or a pinch of sea salt
- ½ cup chocolate chips or cocoa nibs
- Preheat oven to 180°C and line a lightly greased 23cm baking dish.
- In a food processor, add the avocado, maple syrup, and sugar. Blend well. Then add the eggs and vanilla extract. Mix well so that all the ingredients are blended. Make sure to scrape down the sides.
- Slowly add the flour, baking soda, salt, and cocoa and stir well.
- Turn off the processor and remove the blade. Stir in the chocolate chips using a spoon or spatula.
- Spread the batter into the baking dish evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothpick to ensure it is fully baked and that no batter sticks to the knife or toothpick.
- Remove from heat and let cool before cutting into squares.