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Avocado Brownie
  1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Grease and line a deep square baking tray approx. 8×8 inch.
  2. Break the chocolate into squares and place into a microwavable bowl. Melt in the microwave for 1 minute and stir, continue to heat in 10 second intervals stirring between intervals until the chocolate has melted. Set aside to cool.
  3. Beat the eggs and sugar in a large bowl until mixed and smooth. Add the melted Chocolate, ground almonds, Vanilla Extract and Bicarbonate of Soda and fold together until all combined.
  1. In a separate bowl thoroughly mash the avocados until smooth, it is important that there are no lumps in the avocado as these will be visible in the finished bake. Mix the avocado into the brownie mixture and finally fold through the Chocolate Chips.
  2. Put the mixture into the prepared baking tray and spread it out to evenly cover the tray. Bake the brownie for about 30 minutes until a cocktail stick inserted into the centre comes out clean. Leave the brownie to cool completely in the tins before cutting and serving.

Duration: 60mins

  • Ingredients

    • 100g Dr. Oetker 72% Extra Dark Chocolate
    • 100g Dr. Oetker 35% Milk Chocolate
    • 3 Medium Eggs
    • 150g Light brown sugar
    • 50g Dr. Oetker Professional Fat Reduced Cocoa Powder
    • 75g Ground Almonds
    • 5ml (1tsp) Dr. Oetker Vanilla Extract
    • 2.5g (1/2 tsp) Dr. Oetker Bicarbonate of Soda
    • 2 Medium avocados
    • 125g Dr. Oetker Milk Jumbo Chocolate Chips
  • Cooking information

    Serves: 9

    Cooking method: Oven

    Minutes: 60

  • Nutritional Information

    • Vegetarian