Ingredients
¼ cup avocado
¼ olive oil
1 cup all-purpose flour
½ cup cocoa powder
½ granulated sugar
1 tsp baking soda
½ tsp salt
¾ cup water
2 tsp lemon juice
250g smashed easter eggs
½ cup broken easter eggs (for top)
Instructions
- Pre heat the oven to 180°C. Grease an 8-inch pan
- Mash the avocado and oil until smooth
- Beat in the flour, cocoa powder, sugar, baking soda, salt, water and lemon juice
- Smash the easter eggs by placing them in a paper bag and hitting with rolling pin (or similar)
- Add the smashed easter eggs to the batter and stir to combine
- Pour the batter into the greased baking tray and cover with remaining eggs
- Bake in oven for 15 – 20 minutes*
- Leave in pan to cool for about 10 – 15 minutes and then turn out on to a wire tray. Enjoy them warm or let them cool.
*The brownies are ready when the mixture has risen and is coming away from the side of the pan. You can test with a knife or skewer – the mixture should be moist but not runny.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 15 Minutes
- Cook Time: 15 - 20 Minutes
- Cuisine: American Inspired