Vegan gooseberry and hazelnut brownies with cocoa and avo icing

Vegan gooseberry and hazelnut brownies with cocoa and avo icing

A super-easy and moist brownie that is almost guilt free!

Recipe and styling by Illanique van Aswegen

Photograph by Adel Ferreira

Vegan gooseberry and hazelnut brownies with cocoa and avo icing

Serves: 9

Ingredients

  • BROWNIES

  • 1 (190g) large avocado
  • 90g self-raising flour
  • 150g brown sugar
  • 100g tinned butterbeans
  • 125g apple sauce
  • 70g cocoa powder
  • 60ml (4 tbsp) olive oil
  • 5ml (1 tsp) vanilla essence
  • 150g gooseberries
  • 60g hazelnuts
  • ICING

  • 1 (190g) large avocado
  • 1 (180g) large banana
  • 45ml (3 tbsp) icing sugar
  • 30ml (2 tbsp) cocoa powder
  • 5ml (1 tsp) vanilla essence
  • fresh mint, to garnish (optional)

Instructions

1

For the brownies, preheat the oven to 180°C. Line an 18cm-square baking tin with baking paper.

2

Place the avocado, self-raising flour, sugar, butterbeans, apple sauce, cocoa, olive oil and vanilla essence in a food processor. Blitz until smooth. Stir in the gooseberries and hazelnuts. Pour into the prepared tin, smooth out the top and bake, 20 – 25 minutes, until set but still a bit gooey. Allow to cool in the tin, before cutting into 9 portions.

3

For the icing, blitz all of the ingredients in a food processor until smooth and refrigerate until needed.

4

Once the brownies have cooled, spread a bit of icing on top of each and garnish with fresh mint.

Notes

The brownies can also be transformed into a plated dessert by garnishing them with fresh mint and berries, and serving them with a scoop of vegan coconut ice cream, cashew yoghurt or whipped coconut cream, with a small fruit salad placed alongside.

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