Moist Avocado Chocolate Brownies

Avocadoes – (duh) you want them ripe so that the flesh is soft, but not too ripe that they start tasting whiney. This will overpower the flavour of the chocolate and make it taste avocado-y. Mine were medium/average sized (about the size of my palm), so if yours are a little bigger or smaller, you might need to adjust the amount slightly.

Sugar – Regular white sugar is fine. You can use table sugar or caster sugar.

Cocoa powder – Just any old cocoa powder will do the trick.

Baking powder – You can use self raising flour instead of plain flour if you don’t have any baking powder.

Milk – You can use any milk here as its main purpose is just to thin the batter slightly. You can use a plant milk to make it dairy free or just go for regular old cow’s milk.

Salt – salt is important for balancing out the sweetness but you can leave it out if you want to.

Eggs – not that I’ve tried it, but I’m sure you could use an egg substitute to make these vegan / egg free if you’d like. .

Plain flour – If you don’t have plain flour, you can use self raising flour instead, but just leave out the baking powder if that’s the case.