Chocolate brownies with avo mousse

YOU
15 servings Prep: 30 mins, Cooking: 25 mins
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You would never know that these chocolate brownies even contain avo!

By Esther Malan August 17 2018
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Ingredients (15)

200 g dark chocolate
2 avocado — mashed and at room temperature
250 ml brown sugar
4 eggs
10 ml vanilla — essence
125 ml flour — cake
60 ml cacao
2 ml Baking powder
salt — just a pinch
mousse
2 avocado
200 g dates — stones removed
125 ml cacao
salt — just a pinch
TO FINISH
5 ml dried chilli flakes
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Method:

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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