CHOCOLATE HAZELNUT AND AVOCADO BROWNIES

Do you know the story of how I got Bee, my bright pepper yellow Kitchenaid Stand Mixer? Lets just say that I had to run over 70km to get him. And now I have Snow – little brother to Bee. Snow is my brand new Kitchenaid Artisan Mini Stand Mixer and he was sent to me from the lovely folks at Kitchenaid Australia. I love how white he is and how seamlessly he fits amongst all my white enamel, marble and wood treasures in the kitchen. 25% lighter (I tried moving him and it is a breeze, unlike moving the older Kitchenaid which almost throws my back every time), 20% smaller (love that the bowl is deeper and has no handle which means less splatter and more even mixing of dough) and almost as powerful as the old Kitchenaid. The 3.3lt mixing bowl is smaller in comparison to the old 4.8lt but still big enough to mix a batch of almost 5 dozen cookies in one go. I can see this sitting on smaller counters and fitting into tighter spaces very easily. I have already mixed a beautiful avocado brownie which I share below but can totally see this being useful for quicker, smaller tasks like small batch butter (which I churn every 2 weeks) and chunky guacamole. Best of all, I can use my older Kitchenaid attachments on this new one. Which is a very thoughtful design.

CHOCOLATE HAZELNUT AND AVOCADO BROWNIES

CHOCOLATE HAZELNUT AND AVOCADO BROWNIES

INGREDIENTS

  • 200g dark chocolate, chopped
  • 1 tablespoon instant coffee (I use decaf)
  • 4 eggs
  • 120g rapadura (or coconut) sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cacao powder
  • 50g hazelnut meal
  • pinch of salt
  • 2 avocados
  • 1/4 cup (60ml) coconut milk
  • extra cacao powder, for dusting

INSTRUCTIONS

  1. Pre-heat oven to 190C (convection). Grease and line a square brownie pan with baking paper.
  2. Mix dark chocolate and coffee in a small saucepan. Place over a large saucepan halfway filled with water and melt chocolate on medium heat, stirring constantly until glossy and smooth. Cool.
  3. Beat eggs, sugar and vanilla with an electric mixer until light and fluffy. Add cacao powder, hazelnut meal, salt and cooled chocolate. Beat briefly until well combined.
  4. Peel avocados and remove the seeds. Place avocados and coconut milk in the jug of a blender and process until smooth.
  5. Scoop chocolate batter and avocado mix in a large mixing bowl and mix with a wooden spoon until thoroughly combined.
  6. Pour brownie batter into the prepared tin and bake in the pre-heated oven for 30-35 minutes until just done. Remove from the oven and allow to cool. Do not over bake or the brownie will dry out. Serve with a dusting of cacao powder.

Find complete recipe here

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