These are THE best brownies ever… you can add your own chopped almonds, or cherries, or even chopped ginger for that extra squish of yumness!
YOU WILL NEED:
2 X 11 X 7 inch Baking tins
Hand mixer or food processor
Cooking temperature 150°C or 325°F
1 cup almond meal
3 ripe avocados (peeled, pit removed and mashed roughly)
1 cup cocoa powder
4 eggs (at room temperature)
1 cup brown sugar or coconut sugar
½ cup Peanut butter (or almond butter, cashew spread, brazil nut spread)
2 tsp baking powder
2 teaspoons vanilla extract
½ teaspoon salt
1 cup dark chocolate chips or dark chocolate roughly chopped (you can also substitute part of this for milk or white chocolate chips or rum and raising chocolate pieces if you prefer)
Optional: ½ cup of chopped ginger, chopped almonds (skin on or off), cherries, brazil nuts, pepita seeds etc
Pre-heat the oven to 150°C or 325°F
Line a 7″ x 11″ baking dish with baking paper – add a little cooking spray or butter underneath the paper to make sure it sticks to the tray
Add all ingredients (except the optional ginger etc) into to a mixing bowl or food processor bowl and mix until smooth and creamy, ensuring all the avocado is blended into the mix.
With your mixing spoon, fold in any nuts, ginger etc gently ensuring it is mixed through
Scrape your bowl out cleanly and pour or spoon mixture into the tin smoothing over the top to get an even thickness – should be about 1.5 to 2 cm in height.
Place your tray on the lowest oven shelf possible but not the very bottom of your oven (you want a slow even cook) and cook for 20 mins, then turn the tray around cook another 20 mins or until the centre is cooked through. It will be slightly firm to the touch. If it is too firm it can be overcooked. Note: Even if it is a little soft in the centre it may still well be cooked and rather gooey – yummy!
Allow the brownies to cool in the pan completely before placing in the fridge. When firm, run your plastic scraper around the edge and using the plastic scraper edge or knife, slice the brownies into squares.
Just before serving give them a little sprinkle of icing sugar to decorate and add a smidge of sweetness.
Will store in the fridge for about a week or in the freezer for about a month– if they last that long 😉