No melting of chocolate, a simple brownie recipe made with avocado which might sound odd, potentially an unnecessary swap, but I kid you not that these are one of my favourite brownies. Super DUPER fudgy, easy to make, and made pretty in pink, ideal for a little extra brownie loving on Valentines Day.
The icing was so darn shiny I could pretty much see my face in it.
These are my dessert brownies. When it comes to brownies there are definitely different categories. I like a fudgy brownie for dessert, a chewy, slightly denser and almost crispy around the edges with a crackly top kind of brownie for nibbling on with a cup of coffee.
Do you fall into one particular brownie camp? I say there are room for all the different kinds!
Recipe created for Linwoods. This is not a sponsored post.
Line an 8 inch square tin with baking paper, leaving a little overhang on each side, and lightly grease with spray oil or vegan butter. Preheat your oven to 180C (350F). Blend together avocado and oat milk in a jug. Sift together sugars, cacao powder, flour and baking powder into a large bowl. Add avocado and milk puree and mix well to combine. Transfer the thick batter to the prepared tin. Spread evenly with a spatula. Bake for 25 minutes. Remove from the oven and allow to cool in the tray. Beat together the vegan cream cheese with the icing sugar with the beet powder in a large deep bowl using an electric mixer or beater until smooth. Spread over cooled brownies. Garnish as you please and slice. Store brownies in the fridge in a sealed container for up to four days.
Fudgy Vegan Avocado Brownies with Pink Icing
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