|150 g||dark chocolate — finely chopped|
|2||eggs — large|
|125 ml||flour — whole-wheat|
|125 ml||cocoa powder|
|5 ml||baking powder|
|5 ml||vanilla — essence|
|salt — pinch|
|60 ml||sugar free peanut butter|
|5||strawberries — halved|
|fresh mint — to garnish|
For the brownies, pre heat the oven to 180°C and line a 15cm x 15cm baking dish or cake tin with baking paper. Melt the dark chocolate and butter together until smooth.
Combine the avocado, eggs, xylitol, flour, cocoa, baking powder, vanilla and salt in a food processor and blend until smooth. Blend in the melted chocolate. Spoon the mixture into the prepared dish/tin, smooth out the top and bake for 25-28 minutes.
Allow it to cool in the dish/tin for 10 minutes before transferring to a cooling rack to cool off on the baking paper. Once cooled, cut into 9 squares.
To serve, spread a spoonful of peanut butter on to each brownie and top with half a strawberry. Garnish with mint, if preferred.
Do not be tempted to over bake the brownies. They firm up as they cool and are best eaten slightly moist.