Yes, you are not seeing things!! I actually baked something “healthy”, but still delicious and chocolaty. Check out this scrumptious, fudgy CHOCOLATE AVOCADO-BROWNIE. To take these brownies over the top, I covered them with a very tasty Sweet Potato Chocolate Frosting.
“What now” you say, veggies in a chocolate brownie! Does such a thing exist? Yes it bloomin well does and what’s more it’s absolutely delicious.
Now I know Avocados are “technically” fruits, but I always considered them a vegetable so we’ll agree to disagree on this point. So how can a vegetable taste this good, trust me this avocado-brownie does and there’s not hint of avocado or sweet potato. Just the taste of a very yummy fudgy chocolate brownie. When I first realised there was such a thing as an avocado brownie, well I was very skeptical – veggies and chocolate together. There is no way that could work but I promise you it absolutely does.
The avocado replaces the butter in the brownie cutting down the bad fats with the much more healthy fats of the mashed avocado. Not only do avocado’s add the “healthy” fats, they also bring out the richness of the chocolate making them rich and fudgy. What makes these brownies extra special for me is the Sweet Potato Chocolate Frosting. Made with mashed sweet potato and chocolate, this is the crowing glory for these little squares of brownie heaven.
Now don’t expect any light cakey brownie, this is the real deal. I put this theory to the test by putting them in front of my “two veggie hating, never touching anything green, avocados are the food of the devil teenagers”. I watch with the utmost glee as they wolfed them down and even went back for seconds..
Yes I can definitely say, these were a huge hit and even if you hate avocados they are so worth trying as an “experiment”.
If you prepare the veg in advance these will take no longer to make then a regular brownie!
- 2 ripe avocados, flesh removed.
- 375g plain chocolate, broken into pieces
- 2 tsp instant coffee
- 2 tbsp hot water
- 2 eggs
- 250g caster sugar
- 1 tsp vanilla extract
- 90g self-raising flour
- 250g plain/milk chocolate chips
- 210g mashed sweet potato
- 5oz dark chocolate
- 50g butter
- 1 tsp vanilla
- A Squeeze of honey
- Grease a 30x23cm (12x9in) baking tin, line the base with grease proof paper, and spay with baking spray
- Put the chocolate in a bowl and sit the bowl on top of a small pot of gently simmering water. Melt the chocolate slowly, then take the bowl off the pot and let the chocolate cool.
- Put the avocado, sugar, instant coffee and vanilla into a food processor and puree down until completely smooth and make sure that no lumps of avocado remain. Scrape down the sides of the bowl at least once.
- Pour in the melted chocolate and puree until smooth and combined.
- Add the eggs and process on a low speed until the eggs are mixed in.
- Add the flour, cocoa powder. Pulse until the mixture is just combined. Remove the blade and stir in the chocolate chips.
- Pour the mixture into the prepared tin and bake in a preheated oven at 190°C for about 30–35 minutes or until firm to the touch. Don’t overcook – or they won't be gooey inside . Leave to cool in the tin and go ahead and make the frosting.
- When cold lift the brownie out of the tin.
- Bake the sweet potatoes in a microwave for 10mins. Split in half and remove all the flesh.
- Mash in a bowl.
- In a pot over a low heat add the potato with 2 tsp water and heat gently. Break up the chocolate and add to the mashed potato. Mix together until smooth
- Add the vanilla and the butter. Melt the butter into the chocolate.
- Remove from heat and in a food processor, process for 40-50 seconds until frosting has a silky smooth appearance. Squeeze some honey in and stir.
- Spread onto brownies
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