Hass 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
1 Peruvian Hass avocado, halved, pitted and peeled
250g plain chocolate, broken into pieces
150g butter, cut into pieces
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.