Melt in your mouth brownies which are light but fudgy and unctuous at the same time. There's a touch of spice which leaves a catch at the back of the throat and a hint of something warming. But nothing overpowers their deep rich chocolateyness.
270gchocolate(I used a mixture of 70% plain, 53% dark and 37% milk)
100gdark brown sugar
50ggolden caster sugar
3large eggs(I used duck eggs)
1large ripe avocado(I used Peruvian Hass)
60gself-raising flour (self-rising flour)
1tbspcocoa powder
¼tspground cayenne pepper
¼tspground cinnamon
Instructions
Heat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Melt the butter in a pan over low heat with the chocolate. Stir to combine, then leave to cool a little whilst you get on with the next bit.
Beat the sugars together with the eggs using electric beaters for about 3 minutes
Roughly mash the avocado with a fork and add it to the eggs. Beat the mixture for a further minute.
Pour the chocolate mixture down the side of the bowl and fold in as gently as possible.
Sift in the flour, cocoa powder, cayenne and cinnamon.
Fold in gently until just incorporated.
Scrape the batter into a 23 cm (9") sq. silicone mould or lined tin and bake in the middle of the oven for 25 minutes.
Leave in the mould to cool then cut into 16 pieces.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.