Adding mashed Peruvian Hass avocado to the recipe gives these brownies a rich flavour and
fabulously moist texture.
Preparation: 15 minutes
Cooking time: 25 minutes
Cook’s tip: Freeze the brownies for up to 3 months in a rigid container or freezer bag.
1 Peruvian Hass avocado, halved, pitted and peeled
250g plain chocolate, broken into pieces
150g butter, cut into pieces
3 eggs
150g caster sugar
60g self-raising flour
Pinch of salt
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
Grease and line a rectangular baking tin measuring
approximately 25 x 20cms.
2 Melt the chocolate and butter together in a large heatproof bowl positioned over a
saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the
water.
3 Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
4 Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian
Hass avocado puree and whisk again until smooth.
5 Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
6 Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
7 Cool, then cut into 12 pieces.