Categories
 15Mins Prep Time |
 35Mins Cook Time |
 Skill Level |
people
Ingredients
- 50 grams Cocoa Powder
- 0.5 tablespoon Dr. Oetker Bicarbonate of Soda
- 90 grams Dr. Oetker Fine Cooks’ Chocolate 35% Milk
- 90 grams Dr. Oetker Fine Cooks’ Chocolate 54% Extra Dark
- 0.5 tablespoon Dr. Oetker Madagascan Vanilla Extract
- 3 Eggs
- 150 grams Light Brown Sugar
- 2 medium SuperValu Avocados
- 70 grams SuperValu Ground Almonds
Cooking Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- 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.
- 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.
- In a separate bowl, thoroughly mash the avocado flesh, and add it to the chocolate mixture. Mix thoroughly.
- 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.
- Use very ripe avocados to ensure they are soft enough to be mashed thoroughly - if your avocados are too under ripe, they will be tricky to mash, and you will end up with visible pieces of avocado in your brownies.