Let me be honest, I was sceptical. I’ve heard a lot of people talk about avocado brownies and say they taste great, like any regular brownie they’ve eaten, but I never believed them. So when Pranita gave me the task of being healthy and using almost no dairy, I realized the time I had come. I had to finally cave and join the trend of avocado brownies.
I’ve told you how sceptical I was, so believe me when I tell you that you can’t tell the difference. There’s a very very slight aftertaste of the avocado. But you can only really tell its there if you know it has avocado.
For the brownies:
- ¾ cup mashed avocado, 1 avocado should be enough
- 200ml vanilla flavoured soy milk, the brand SoFit is fine
- 1/3 cup water
- 2 cups flour
- 1 ½ cups castor sugar
- ¾ cup cocoa
- 1tsp baking powder
In a bowl, whisk together the mashed avocado, soy milk and water.
In another bowl, sift the flour, sugar, cocoa and baking powder.
Spoonful by spoonful mix the dry ingredients into the wet, whisking properly before each addition. Make sure there aren’t any flour lumps in the dough.
Prepare a baking pan with butter and flour and pour in the brownie batter. Baking spray works fine as well. Bake in a preheated oven at 180C for about 20 minutes, or until a skewer comes out clean. It might take a little longer, so keep checking after the 20-minute mark.
Allow the brownies to rest for about an hour in the tin, and then for another half hour out of it. Using a sieve, dust some cocoa powder onto the brownies.
Cut into squares once done and you’re good to go!