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Brownie with avo ice cream

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

AvoChocBrownie001.jpg

 2 x 250g avocados, halved and deseeded
 2 tbs lemon juice
 200g dark chocolate, chopped
 1½ cups caster sugar
 4 eggs, lightly beaten
 1/3 cup cocoa powder, sifted
 ¾ cup plain flour, sifted
 ¼ tsp baking powder
 Icing sugar, for dusting
 Ingredients for Ice-Cream
 ​
 1 litre vanilla ice cream
 1 just-ripe avocado, halved and deseeded
 1 tbs lemon juice
For the Brownie
1

Preheat oven to 180c/160c fan-forced

2

Grease and line a 20cm square cake pan with baking paper.

3

Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth

4

Scoop avocado flesh into a large bowl and add lemon juice.​

5

Using a stick blender, blend avocado until smooth (it is important to not have any lumps).​

6

Add sugar, eggs, cocoa, flour, baking powder and chocolate to avocados. Mix until well combined.​

7

Pour mixture into prepared pan. Bake for 25 minutes or until just set. Allow brownie to cool completely in pan.

​For the ice cream
8

Place ice-cream into a bowl and stand at room temperature until just softened.

9

Scoop avocado flesh into a bowl; add lemon juice and mash until almost smooth​

10

Stir avocado through ice-cream until just combined.​

11

Scoop into an airtight container.​

12

Freeze for 3-4 hours or until ready to serve.

Nutrition Facts

Serving Size 6

Servings 6