These fudge brownies are the perfect consistency; slightly cakey but also super moist and fudgy.
Perfect served warm with coconut yogurt and chocolate hazelnut butter.
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Ingredients:
3/4 c mashed ripe avocado
1 tbsp coconut oil (melted)
3 tbsp coconut milk
1 tsp vanilla extract
2 cold eggs
3/4 c coconut sugar
1/4 c coconut flour
3/4 c cacao powder
2 tbsp tapioca flour
1/4 tsp himalayan pink salt
1 tbsp ashwaghanda (optional)
1/2 c chopped dark chocolate (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pumpkin ‘cheese’:
1/4 c dates
1/3 c maple syrup
3 tbsp cashew butter
1/2 c pumpkin puree
1 tsp cinnamon
pinch of nutmeg
1 egg ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat oven to 180c, grease and line 8x8 inch tin.
For the pumpkin cheese, blend all ingredients apart from the egg until smooth, blend in the egg until combined then pour in a bowl and set aside.
Blend the avocado, melted coconut oil, milk and vanilla until well mixed together, add the eggs one at a time and blend until combined. In a large bowl, mix all dry ingredients except the chopped chocolate and pour the avocado mix in while slowly folding together with a spatula, then fold in the chocolate.
Pour half the brownie mix to the prepared tin, spoon pumpkin mix on top, then spoon remaining brownie mix. Make swirly shapes with a knife then bake for 25-35 mins or until toothpick comes out clean.