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Chocolate brownies with avo mousse



Ingredients 16
Servings 15
Time 30 min

Ingredients

  • 200
    g
    dark chocolate
  • 2
    ripe avocados, mashed (at room temperature)
  • 250
    ml
    light brown sugar
  • 4
    eggs
  • 10
    ml
    vanilla essence
  • 125
    ml
    cake flour
  • 60
    ml
    cacao
  • 2
    ml
    baking powder
  • pinch of salt
  • MOUSSE
  • 2
    ripe avocados
  • 200
    g
    dates, stones removed
  • 125
    ml
    cacao
  • pinch of salt
  • TO FINISH
  • 5
    ml
    chilli flakes (optional)
 

Method

25 min
 

Make brownies healthier by using avocado instead of butter and oil. To make them sugar and gluten-free, replace the sugar with xylitol and the cake flour with coconut flour.

Preheat the oven to 160 ºC.

Line a cake tin of 28 x 16 cm with baking paper and grease with nonstick spray.

1 Break the chocolate into small pieces and put them in a microwaveable glass bowl. Microwave for 1 minute. Stir well then microwave for another 30 seconds. Stir until all the chocolate is melted.

2 Put the avo in a large mixing bowl,add the chocolate and whisk with an electric beater until well mixed.

3 Whisk the sugar, eggs and vanilla in another bowl. Add the egg mixture to the chocolate mixture and whisk well.

4 Sift the cake flour, cacao, baking powderand salt over the mixture and fold in until just mixed. Pour into the prepared tin and bake for 25 minutes or until done and a testing skewer comes out clean. Cool completely in the tin and cut into blocks.

5 Mousse Pulse all the ingredients together in a food processor until smooth.

6 To finish Spread the mousse over the cooled brownies. Sprinkle the chilli flakes over if you like.

 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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