Peruvian Hass Avocado Brownies

avocado browniesHass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. Available in the UK from now until late September, they are great to add mashed to brownies to give them a rich flavour and fabulously moist texture.

Preparation: 15 minutes
Cooking time: 25 minutes

Makes 12


1 Peruvian Hass avocado, halved, pitted and peeled
250g plain chocolate, broken into pieces
150g butter, cut into pieces
3 eggs
150g caster sugar
60g self-raising flour
Pinch of salt

1- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a rectangular baking tin measuring approximately 25 x 20cms.

2- Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.

3- Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.

4- Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado puree and whisk again until smooth.

5- Add the flour and salt to the melted chocolate mixture, stirring gently until combined.

6- Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.

7- Cool, then cut into 12 pieces.

Cook’s tip: Freeze the brownies for up to 3 months in a rigid container or freezer bag.

Miss B

Miss B

Miss B is a Belle About Town who likes to bring a little bit of style into every aspect of her life. An experienced journalist with over a decade in the industry she turned to the web to fill a gap for tech-savvy stylish women who want the best life has to offer at their fingertips. She loves a decadent cocktail bar, a beautifully cut dress, the perfect pair of heels, quality over quantity and is partial to Asian-fusion food, enjoys holidaying in the sun and shopping breaks to New York. But her first love is of course London!


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