We are so blessed to be here in the Bay of Plenty in New Zealand as one of our favourite foods, avocado is readily available. However when a generous farmer lets you pick up all the ones that have fallen down, you need to start to become creative!

So in this blog we are going to look at some more unusual ways of using avocado.

Avocado Brownies

A delicious desert that can be frozen. As one is in danger of higher cholesterol as we get older it is a good idea to cut out the ‘bad’ cholesterol as found in butter for example and replace it with the ‘good’ cholesterol which is plentiful in avocado.

This recipe uses minimal butter and maximum avocado alongside organic cocoa which is full of minerals as to make a sweet indulgence not quite so bad.

Ingredients

• 1 large ripe avocado
• 3 tbsp of butter
• 2 eggs
• 1 tsp of baking powder
• 1/3 of a cup of brown monk fruit sugar (you can use normal brown sugar if you are not diabetic)
• 1/4 of a cup of maple syrup
• 1 tsp of vanilla essence
• 1/2 cup of cacao powder
• 1/2 cup of almond meal
• 1/2 tsp of salt
• 1/2 cup of sugar free chocolate nibs

Method

• Use a non stick square oven ware dish and coat it in non-stick baking paper.
• Make it slightly too large so that the edges hang over the dish.
• Give it a little spray with a neutral oil.
• Use a liquidizer to process the avocado into a smooth puree.
• Add all the ingredients apart from the the chocolate nibs.
• Add most of the cocoa nibs into the batter, just keep a few to scatter on top.
• Pour the batter into your prepared dish and scatter some nibs on top.
• Bake at 180 degrees Celsius for about 30 minutes. Check the brownies are cooked by inserting a toothpick. It should come out clean.
• I cut the baked brownies into little squares and froze them as to treat Brent with just a little bit now and again.