Brownies- 2 x 250g ripe avocados, halved lengthways and deseeded
- 2 tbs lemon juice
- 200g dark chocolate, chopped
- 1 1/2 cups caster sugar
- 4 eggs, lightly beaten
- 1/3 cup cocoa powder, sifted
- 3/4 cup plain flour, sifted
- 1/4 teaspoon baking powder
- Icing sugar, for dusting
- Strawberries, halved, to serve
Avocado Ice-cream- 1 litre vanilla ice-cream
- 1 just-ripe avocado, halved lengthways
- 1 tbs lemon juice
| Brownies- Preheat oven to 180°C/ 160°C fan-forced
- Grease and line a 20cm square cake pan with baking paper
- Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth
- Scoop avocado flesh into a large bowl and add lemon juice
- Using a stick blender, blend avocado until smooth (it is important to not have any lumps)
- Add sugar, eggs, cocoa, flour, baking powder and chocolate to avocados. Mix until well combined
- Pour mixture into prepared pan. Bake for 25 minutes or until just set. Allow brownie to cool completely in pan
Avocado Ice-cream- Place ice-cream into a bowl and stand at room temperature until just softened
- Scoop avocado flesh into a bowl; add lemon juice and mash until almost smooth
- Stir avocado through ice-cream until just combined
- Spoon into an airtight container
- Freeze for 3-4 hours or until ready to serve
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