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Cookie and Biscuit Recipes

Avocado Brownies

9 Portions
Easy
60
These brownies are so rich and chocolatey, you’ll never believe that they contain no butter or flour - plus they help contribute to your Five a Day!
Ingredients
Preparation
all-in-one
90 g
Dr. Oetker 72% Extra Dark Chocolate
90 g
Dr. Oetker 35% Milk Chocolate
150 g
Light Brown Sugar
2
Dr. Oetker Fine Dark Cocoa Powder , Sachets
70 g
Ground Almonds
5 ml
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
3 g
Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Avocado x 2
3
Medium Eggs
Dr. Oetker 35% Milk Chocolate
Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Hints
Top Tip
1. Use very ripe avocados to ensure they are soft enough to be mashed easily.
Top Tip
2. If your avocado is a little under ripe, leave it in a brown bag with a banana overnight - this will soften it up!
Top Tip
3. Mash the avocado very thoroughly to ensure it disappears completely into the brownies - if you don't mash it thoroughly, you'll end up with visible lumps of avocado in your brownies.
Prep:
60 min
1

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

2

Break the chocolate into squares and place in a bowl. Microwave for a minute or two until melted, then set aside to cool a little.

3

Meanwhile, beat the eggs with the light brown sugar in a large bowl. Add the melted chocolate, Fine Dark Cocoa Powder, ground almonds, Madagascan Vanilla Extract, and Dr. Oetker Bicarbonate of Soda, and mix well.

4

In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.

5

Lightly grease and line a deep metal baking tray (measuring approximately 8 x 8 inches) with baking paper. Transfer the brownie mix to the tray, and spread it out evenly. Bake for around 35 minutes, until a cocktail stick comes out clean. Leave to cool in the pan before cutting and serving.

Additional information
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Ingredients

all-in-one
90 gDr. Oetker 72% Extra Dark Chocolate
90 gDr. Oetker 35% Milk Chocolate
150 gLight Brown Sugar
2Dr. Oetker Fine Dark Cocoa Powder , Sachets
70 gGround Almonds
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
3 gDr. Oetker Bicarbonate of Soda (1/2 tsp)
Avocado x 2
3Medium Eggs
Picture - Dr. Oetker 35% Milk Chocolate
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Bicarbonate of Soda (1/2 tsp)
1

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

2

Break the chocolate into squares and place in a bowl. Microwave for a minute or two until melted, then set aside to cool a little.

3

Meanwhile, beat the eggs with the light brown sugar in a large bowl. Add the melted chocolate, Fine Dark Cocoa Powder, ground almonds, Madagascan Vanilla Extract, and Dr. Oetker Bicarbonate of Soda, and mix well.

4

In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.

5

Lightly grease and line a deep metal baking tray (measuring approximately 8 x 8 inches) with baking paper. Transfer the brownie mix to the tray, and spread it out evenly. Bake for around 35 minutes, until a cocktail stick comes out clean. Leave to cool in the pan before cutting and serving.