August 26, 2014

Avocado, dark chocolate and blood orange brownies

While I am on a mission to heal right now, avocado’s nutritionally dense and anti-inflammatory properties are inspiring me to work this beauty into as many recipes as possible. Blood oranges recently in season are my new obsession too, with no less than a dozen in my kitchen almost each day!

So today I am craving chocolate, and when I say chocolate I mean rich, decadent and creamy chocolate.

I remember my best friend and I in school had an insatiable appetite for chocolate to the point where we would load up on our supply and play games at sleepover nights or any excuse really to eat as much chocolate as possible.

Chocolate is one of those foods along with coffee I will never, ever give up. Life is too much fun with it and a little empty without it so I’ve decided now 20 years later after the fun chocolate binging sleepover nights, that it needs to be the really good quality dark that takes my fancy. I love brownies and I know everyone has their favourite texture and type. The type I love is one that’s not too chewy, too crumbly, too cakey just rich and oozy enough to slice the spoon through it like a pudding without it being too dense and too fluffy. It has the slightest crust on the outside which I like too.  I think I might have mastered it with these avocado, dark chocolate and blood orange brownies. I have tested this a number of times to perfect it to my liking and this is what I have come up with.

Ingredients:

2 ripe avocados peeled with stone removed.

250 gm good quality cooking 70% dark chocolate

3 Tablespoons coconut oil or butter

3/4 cup coconut sugar (low Glycemic index compared to other processed sugars)

2 free-range eggs whisked

1 teaspoon vanilla essence

1 cup almond meal

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon sea salt

3/4 cup pecans roughly chopped  (I chose local produce or if you prefer, walnuts work well too)

1 blood orange zest and half the juice

Method:

1. Pre-heat oven to 150-160 C / 320 F and ensure rack is in the middle.

2. Grease and line a 20cm x 20cm baking pan with baking paper.

3. Place coconut oil and chocolate in a heatproof medium sized bowl over a saucepan of simmering water. Ensure that the bowl does not touch the water and stir with a wooden spoon until just melted and remove from heat.

4. In a large bowl mash avocado or in a small bullet blender until creamy. Stir in the chocolate and coconut oil mixture.

5. Whisk in sugar, then eggs, vanilla extract, blood orange rind and juice.

6. Sift in cocoa powder, stirring while adding almond meal, baking powder and salt until just combined.

7. Stir in chopped pecans and spread with spatula into baking tin.

8. Bake for approximately 30-40 minutes or until top looks just set and a knife comes out with a little bit of chocolate but not gooey and wet. Let it sit for another 15 minutes on a baking rack in tin. Remove and serve when cooled. I like to serve them warm with some ice-cream at a dinner party too!

Enjoy!

Avocado Blood Orange Brownies 0068

Avocado Blood Orange Brownies 0071

 

 

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