Chocolate Avocado Brownies

Ingredients

• 1 1/2 cup chocolate chips (semi-sweet )
• 1 teaspoon instant coffee ((black coffee granuels))
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3 large eggs (room temp)
• 1 large ripe avocado (mashed)
• 1/4 cup cocoa powder ((Hershey’s))
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (or sugar)
• 1/2 cup all-purpose flour ((maida))

Instructions

1. 1

   Prep: Preheat the oven to 175-180°C (350°F) and line an 8x8 square pan with baking paper. I like to lightly grease the pan so the paper sticks neatly.

2. 2

   melt: Grab a heatproof bowl, throw in the semi-sweet chocolate chips. Place the bowl over steaming hot water to melt it. Stir it until it is smooth. (You can use your trusted microwave to do this step in 10 to 30 seconds until melted)

3. 3

   mix: Turn off the heat and bring the bowl to the counter. Stir in the instant coffee powder, white and brown sugar until they melt into the chocolate.

4. 4

   whisk: Beat in 3 large eggs, one at a time, just until mixed through. Then add the mashed large avocado. Mix it up well.

5. 5

   whisk: Sprinkle in unsweetened cocoa powder, salt, and vanilla sugar or extract. Whisk everything until it is smooth.

6. 6

   fold: Swap the whisk for a spatula and gently fold in the all-purpose flour (maida) until no trace of flour.

7. 7

   bake: Pour the brownie batter into the lined pan and bake on the middle rack in the preheated oven for 30-40 minutes until the centre is almost set with moist crumbs.

8. 8

   cool: Let it cool in the pan for about 10-15 minutes. Then, remove and place on a cooling rack to cool for another hour.

9. 9

   slice: Once your brownies are completely cool, grab a sharp knife or a plastic serrated knife. Cut them into squares or rectangles of desired size.