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Gluten-free double chocolate brownies with avocado frosting


Makes: 9
timePrep time: 30 mins
timeTotal time:
Gluten-free double chocolate brownies with avocado frosting
Recipe photograph by Martin Poole

Gluten-free double chocolate brownies with avocado frosting

These gluten-free chocolate brownies are topped with creamy frosting made with... avocado!

Makes: 9
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
291Kcal
Fat
16gr
Saturates
7gr
Carbs
32gr
Sugars
24gr
Fibre
2gr
Protein
5gr
Salt
0.4gr

Ingredients

  • 70g oats - use gluten free if required
  • 115g dairy-free spread, plus extra for greasing
  • 135g coconut sugar or light brown sugar
  • 2 medium eggs
  • 40g cacao or cocoa powder
  • ½ tsp baking powder - use gluten free if required
  • 80g apple purée (homemade) or smooth apple sauce from a jar
  • 40g dairy-free dark chocolate, chopped
For the frosting
  • ½ ripe medium avocado
  • 20g cacao or cocoa powder
  • 2-3 tbsp clear honey or agave syrup, to taste
  • 1 tbsp coconut oil
  • 75g full-fat coconut milk (from a tin)

Step by step

Get ahead
Store leftover brownies in the fridge for up to 4 days. The un-iced brownies can be frozen.
  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

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