I made these gluten free, egg free avocado chocolate avocado brownies to take on a walk to celebrate my friends sons second birthday. The avocado creates a lovely gooey texture. The brownies were a hit with them both!
150g soft brown sugar
3 egg replacers (orgran egg replacer)
65 grams rice flour
35g chestnut flour
25g potato flour
50g ground almonds
50g cacao powder
1/2 teaspoon cream tartar
1/4 teaspoon bicarbonate soda
Preheat the oven to 175 degrees C
Blend the butter and sugar together in the food processor (butter should be room temperature)
Add the egg replacers and blend.
Remove the stone and skin from the avocado and mash the flesh before adding to the mix
Sift the flours, and add all the remaining ingredients into the food processor and blend the whole lot together.
Line a square tray with baking paper, and grease the sides with butter
Spoon the mix into the tray
Bake for 20 mins at 175 degree C
Allow to cool and then cut into squares and serve