It’s been a little while since I got creative in the kitchen, I’ve been busy readying meals for me and D, plus trying to eat healthily and shed a teeny bit of weight. When the chocolate cravings call though, one must act – so I decided to try something a little different!
I’ve had an interest in this amazing cross-genre baking for a while, I tried sweet potato brownies a while back, which were gorgeous and cakey, and low in calories! After reading several sweet recipes using avocados, I decided to try my hand at a quick, simple and healthier alternative to a full-fat brownie!
When it comes to a bit of frugal baking, I like to use as little ingredients but without sacrificing taste. A classic brownie recipe should be fuss-free, gooey and satisfying. We keep avocadoes in abundance in our house; D loves them and I am on a continued quest for long, ebony Priscilla-locks, so they do their bit for me as well! The recipe below took about ten minutes to mix (once the chocolate had melted) and about 20 minutes in the oven. The result? Beautifully rich, gooey, chocolatey goodness and (if you’re a calorie counter – which I, sadly, am) they come in at abotu 272 calories for a large slice! Go on…give ’em a go!
You Will Need (To Make 10 Large Brownies):
100g Dark Chocolate
100g Dessicated Coconut
100g Caster Sugar
100g Demerara Sugar
2 tsp Vanilla Extract
70g Cocoa Powder
Handful of Flaked Almonds
1 Large Avocado – mashed
Over a pan of boiling water, melt your chocolate. Preheat your oven to 180 C and grease a baking tin (ideally square).
In a bowl, mix your flour, sugars, cocoa powder and vanilla extract. Pour your melted chocolate and add the eggs and mix until combined.
Finally, add in your mashed avocado and continue to mix until your batter is combined, brown (!) and fairly smooth!
Transfer to your prepared baking tray, sprinkle with flaked almonds and bake for approximately 20 minutes. Your brownies should be very dark in colour and slightly gooey on the inside. Remove and leave to cool – or shovel one in straightaway!