DRUM - - Fashion -

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. MAKES ABOUT 15 BROWN­IES PREPA­RA­TION: 30 MIN BAK­ING: 25 MIN 200g dark choco­late 2 ripe av­o­ca­dos, mashed

(at room tem­per­a­ture) 250ml (1c) light-brown

sugar 4 eggs 10ml (2t) vanilla essence 125ml (½c) cake flour 60ml (¼c) ca­cao 2,5ml (½t) bak­ing pow­der pinch of salt MOUSSE 2 ripe av­o­ca­dos 200g dates, stones re­moved 125ml (½c) ca­cao pinch of salt TO FIN­ISH 5ml (1t) chilli flakes

(op­tional) Pre­heat the oven to 160°C. Line a cake tin of 28x16cm with bak­ing pa­per and grease with non-stick 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 avos 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 pow­der and 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 us­ing.

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