What would Easter weekend be without a bit of chocolate? So as I have a few days off I thought it would be the perfect time to try this clean chocolate brownie recipe that came recommended by my sister. I’ve not tried clean eating yet but I have no objection to trying out new recipes like this one, which has avocado in place of butter and honey as a sweetener in place of sugar. I also used gluten-free flour.
Ingredients (makes 12 brownies):
- 2 small avocados
- 1 banana
- 100g unsweetened dark chocolate
- 1 tbsp. coconut oil
- 1/2 cup honey
- 1/4 cup unsweetened cocoa powder
- 3 eggs
- 1 tbsp. gluten-free flour
- 1 tsp baking powder
- 1/2 tsp salt
Method:
- Blend the avocado and banana in a blender until smooth.
- Heat the chocolate with the coconut oil in a bowl over a pan of simmering water until melted.
- Mix all the ingredients together in a mixer until everything is combined.
- Lightly grease a brownie tin with coconut oil and then fill with the brownie mixture.
- Bake at 180°C for about 40 minutes. The top will look very glossy as if it is still wet, but if you lightly press the surface with your finger it is actually solid and will spring back.
- Wait until completed cooled before removing from the tin, and then slice into 12 brownie pieces.
The result? Well they definitely don’t compare to the naughty and indulgent chocolate fudgy brownies that I’ve made before, but these are guilt-free in comparison and bearing that in mind they’re actually pretty good. The addition of banana is very noticeable (think banana bread) so I’m not sure if I’d prefer it without, or perhaps with another flavour such as peanut butter in it’s place. But overall I think they’re pretty good with a cup of tea.
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