Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease then line the base and sides of an 18cm square tin with baking paper.
2. Blitz the oats in a small food processor until very finely ground and flour-like; set aside.
3. In a mixing bowl, beat the dairy-free spread and sugar together with an electric mixer until pale, then beat in the eggs, one at a time.
4. Combine the ground oats, cacao or cocoa, baking powder and a pinch of salt in a bowl, then fold into the wet mixture along with the apple purée or sauce.
5. Once smooth, stir in three-quarters of the chopped chocolate and spoon the batter into the prepared tin. Scatter over the remaining chopped chocolate, then bake for 25-30 minutes until set but still slightly soft in the centre.
6. While the brownies are baking, scoop the flesh from the avocado and put it in a food processor with the remaining frosting ingredients and a pinch of salt. Blitz until creamy, then chill to firm up.
7. Leave the brownies to cool to room temperature in the tin, then chill for about 1 hour to firm up before icing.
8. Remove the brownies from the tin and spread thickly with frosting. Slice into squares to serve.
   
   Recipe by Charlotte Roberts. Follow her on Instagram @​charleyshealth