Avocado Fudge Brownie
If you don’t like avocados but want to get them into your diet because they’re so nutritious, this is the recipe for you! Packed full of goodness and so tasty, you won’t even know they’re missing all the butter and sugar.
SuperValu
SuperValu
Recipe - Pavillion SC Swords - SV
Avocado Fudge Brownie
Prep Time5 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 tbsp Butter or oil, for greasing
200 g Dark Chocolate chopped
2 Eggs
1 tsp Gluten Free Baking Powder
100 ml Greek Yoghurt to serve
150 ml Maple Syrup
4 tbsp Peanut Butter
50 g Roasted Buckwheat to serve
2 - SuperValu Avocado ripe, peeled and stoned
50 g SuperValu Ground Almonds
Directions
- Preheat the oven to 180°C/gas mark 4. Grease a 19cm square baking tin and line with non-stick baking paper.
- Put the chocolate in a heatproof bowl set over a pan of gently simmering water and allow to melt, but make sure the water doesn’t touch the bottom of the bowl. Alternatively, you could melt the chocolate in the microwave.
- Place the avocados and maple syrup in a food processor and blend until completely smooth. Transfer to a large bowl, then stir in the melted chocolate, ground almonds and baking powder.
- Using a hand-held mixer, whisk the eggs until they’re really light, then gently fold into the other ingredients.
- Scrape the batter into the prepared tin. Use a spatula or spoon to smooth the surface, making sure to get the batter into each corner. Spoon the peanut butter over the top and use a skewer or the end of a spoon to swirl it into the batter to create a marbled effect.
- Bake in the oven for 20 minutes, until firm on top but slightly soft in the centre. Allow to cool, then cut into nine squares.
- Serve warm with a dollop of Greek yogurt and a sprinkle of roasted buckwheat on top.
Tip - If you prefer, replace the roasted buckwheat with finely chopped peanuts or the peanut butter with another nut butter of your choice. These are also delicious served with coconut frozen yogurt for a healthy dessert.
5 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Irish Creamery Butter (227 g)
€2.09€9.21/kg
SuperValu Dark Chocolate Cooking Bar (150 g)
€1.10€7.33/kg
SuperValu Free Range Large Eggs (12 Piece)
€4.09€0.34 each
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
SuperValu Greek Style Natural Yogurt (500 g)
€1.19€2.38/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
Kelkin Crunchy Peanut Butter (350 g)
€4.39€12.54/kg
SuperValu Buckwheat (500 g)
€2.19€4.38/kg
Signature Tastes Ripe Hass Avocados (2 Piece)
€2.49€1.25 each
SuperValu Ground Almonds (200 g)
€2.19€10.95/kg
Directions
- Preheat the oven to 180°C/gas mark 4. Grease a 19cm square baking tin and line with non-stick baking paper.
- Put the chocolate in a heatproof bowl set over a pan of gently simmering water and allow to melt, but make sure the water doesn’t touch the bottom of the bowl. Alternatively, you could melt the chocolate in the microwave.
- Place the avocados and maple syrup in a food processor and blend until completely smooth. Transfer to a large bowl, then stir in the melted chocolate, ground almonds and baking powder.
- Using a hand-held mixer, whisk the eggs until they’re really light, then gently fold into the other ingredients.
- Scrape the batter into the prepared tin. Use a spatula or spoon to smooth the surface, making sure to get the batter into each corner. Spoon the peanut butter over the top and use a skewer or the end of a spoon to swirl it into the batter to create a marbled effect.
- Bake in the oven for 20 minutes, until firm on top but slightly soft in the centre. Allow to cool, then cut into nine squares.
- Serve warm with a dollop of Greek yogurt and a sprinkle of roasted buckwheat on top.
Tip - If you prefer, replace the roasted buckwheat with finely chopped peanuts or the peanut butter with another nut butter of your choice. These are also delicious served with coconut frozen yogurt for a healthy dessert.