CHOCOLATE BROWNIES WITH AVO MOUSSE
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.