Fudgy Avocado Brownies Recipe by Jonathan Liu
Cooking Instructions 1 hour 1 Preheat your oven to 180°C/355°F. 2 In a food processor, puree the avocado with the eggs, vanilla extract and water until smooth. Scrape the sides of the food processor bowl if necessary. 3 Melt the dark chocolate and mix through the avocado mix in the food processor. 4 Add in the cocoa, sugar, baking soda and salt and mix until just combined. 5 If the brownie mixture is too thick, add another 1 tbsp or so of water to combine. If the brownie mixture is too liquid, add 1tbsp of cocoa powder. 6 Scoop the mixture out of the food processor with a rubber spatula into your prepared pan, smoothing out the top and making sure you spread out the mix to all of the edges. Add the milk chocolate chunks (optional) and sink into batter evenly. 7 Bake for 20-25 minutes or until cooked through and a toothpick inserted removes clean. Do not overbake! The brownies will continue to cook a bit after removing from the oven. 8 Drizzle/spoon melted white chocolate over the brownies. 9 Leave to cool before taking out of the pan and chilling in the fridge. 10 Slice into 12 pieces and serve chilled. 11 These brownies will last in the fridge for a few days (and are even better after they've been left for a day or two). 1 Preheat your oven to 180°C/355°F. 1 Preheat your oven to 180°C/355°F. 2 In a food processor, puree the avocado with the eggs, vanilla extract and water until smooth. Scrape the sides of the food processor bowl if necessary. 2 In a food processor, puree the avocado with the eggs, vanilla extract and water until smooth. Scrape the sides of the food processor bowl if necessary. 3 Melt the dark chocolate and mix through the avocado mix in the food processor. 3 Melt the dark chocolate and mix through the avocado mix in the food processor. 4 Add in the cocoa, sugar, baking soda and salt and mix until just combined. 4 Add in the cocoa, sugar, baking soda and salt and mix until just combined. 5 If the brownie mixture is too thick, add another 1 tbsp or so of water to combine. If the brownie mixture is too liquid, add 1tbsp of cocoa powder. 5 If the brownie mixture is too thick, add another 1 tbsp or so of water to combine. If the brownie mixture is too liquid, add 1tbsp of cocoa powder. 6 Scoop the mixture out of the food processor with a rubber spatula into your prepared pan, smoothing out the top and making sure you spread out the mix to all of the edges. Add the milk chocolate chunks (optional) and sink into batter evenly. 6 Scoop the mixture out of the food processor with a rubber spatula into your prepared pan, smoothing out the top and making sure you spread out the mix to all of the edges. Add the milk chocolate chunks (optional) and sink into batter evenly. 7 Bake for 20-25 minutes or until cooked through and a toothpick inserted removes clean. Do not overbake! The brownies will continue to cook a bit after removing from the oven. 7 Bake for 20-25 minutes or until cooked through and a toothpick inserted removes clean. Do not overbake! The brownies will continue to cook a bit after removing from the oven. 8 Drizzle/spoon melted white chocolate over the brownies. 8 Drizzle/spoon melted white chocolate over the brownies. 9 Leave to cool before taking out of the pan and chilling in the fridge. 9 Leave to cool before taking out of the pan and chilling in the fridge. 10 Slice into 12 pieces and serve chilled. 10 Slice into 12 pieces and serve chilled. 11 These brownies will last in the fridge for a few days (and are even better after they've been left for a day or two). 11 These brownies will last in the fridge for a few days (and are even better after they've been left for a day or two). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken casserole Mozzarella and Pepperoni Stuffed Chicken Orange Sauce For Ham No Bake Nuttella Cheesecake Ken's Unforgettable Chewy Oatmeal Raisin Cookies Chicken casserole Mozzarella and Pepperoni Stuffed Chicken Orange Sauce For Ham No Bake Nuttella Cheesecake Ken's Unforgettable Chewy Oatmeal Raisin Cookies Stuffed cabbage ála Hungarian musician gipsy Orange Sauce For Ham Easy eggs Benedict got to 330 cals if recipes followed Chicken-FullySeasoned OvenCooked Glazed Ham No Bake-Cinnamon cheesecake Sloppy Eggs Potage Parisien Pie Roll Spicy egg curry Stuffed cabbage ála Hungarian musician gipsy Orange Sauce For Ham Easy eggs Benedict got to 330 cals if recipes followed Chicken-FullySeasoned OvenCooked Glazed Ham No Bake-Cinnamon cheesecake Sloppy Eggs Potage Parisien Pie Roll Spicy egg curry