Avocados and chocolate – match made in heaven, who would’ve thought!? Whoever came up with this remarkable idea truly is a fine mind!
I don’t think I could gush enough about these light, decadent chocolate delights.
So silky-smooth they melt in the mouth with their gooey richness. Pair them with fresh strawberries – heaven!
I believe they make a great snack. These little chocolaty squares literally work as power bars.
Since the need to power myself is so great right now, we are in the midst of packing and moving EVERYTHING out of the house for a big renovation to take place, I had to make two batches just to get myself through this stressful week of unpacking-packing, decluttering and heavy lifting. Though, I do see a lot of positive in doing all of the above. I feel rather fitter from all the lifting, and it’s fun bumping into many old, well-forgotten memories.
For now, I’m leaving you to continue with the recipe and for me, I better rush back to my current job of packing, the deadline is Monday!
Preparation and cooking 1 hour 30 minutes
200g good quality dark chocolate
500g avocado flesh
1/3 cup maple syrup
1/2 cup coconut sugar
1 tbsp dutch cocoa powder ( unsweetened cocoa powder )
150g good quality dark chocolate
1/2 cup coconut milk ( see notes )
1 tbsp maple syrup
1 tsp vanilla bean paste
Preheat oven to 170C
Prepare and line a square 14x14cm baking pan
Break chocolate into small pieces and cut butter into cubes.
Place butter and chocolate in a heatproof bowl and melt over a double boiler or over a pot of gently simmering water, ensuring the bottom of the bowl is not getting into contact with the hot water.
Once the chocolate starts to melt, stir it gently mixing with butter until mixture is glossy.
Turn the heat off and set the bowl aside to cool.
Cream avocados and maple in a food processor.
Move the mixture into a large mixing bowl and fold cooled melted chocolate and butter in.
Sieve cocoa powder into the mixture and fold in.
Beat eggs and sugar till pale and fluffy, about 10 minutes on high speed.
Gently fold the eggs into avocado and chocolate mixture.
Pour the mixture into a lined baking pan and bake for 50 minutes.
Remove from oven and leave to cool for 10 minutes before removing from the pan and cooling further on a cooling rack.
Cool completely before icing with ganache.
To make coconut ganache:
Break chocolate into small pieces.
Place all ingredients into a heatproof bowl and melt over a double boiler or a pot of simmering water or microwave for 30 seconds, stir and microwave for a further few seconds if chocolate hasn’t melted completely.
Bring ganache to room temperature before icing.
Ice the brownie with the ganache.
If desired, using a vegetable peeler shave some chocolate curls over the ganache.
Let the ganache set before cutting brownie into 2-inch squares.
I chilled coconut milk in the refrigerator for 1 hour, it makes it much easier to scoop the creamy part of the milk for the ganache.
Vanilla bean paste can be substituted with vanilla essence.
You can make the brownie a night before and ganache the next day
Keep refrigerated for up to 5-6 days.
Freezer friendly. Freeze in an airtight container.