Peruvian Hass avocado brownies

Preparation

Cut the butter into pieces. Break the milk chocolate into pieces. Halve, pit and peel the Peruvian Hass avocados.

Method

1. 1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
2. 2 Grease and line a rectangular baking tin measuring approximately 25cm x 20cm.
3. 3 Melt the chocolate and butter together in a large heatproof bowl positioned over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water.
4. 4 Meanwhile, mash the Peruvian Hass avocado to a smooth puree using a fork.
5. 5 Whisk the eggs and sugar together for 2-3 minutes until light and airy, then add the Peruvian Hass avocado puree and whisk again until smooth.
6. 6 Add the melted chocolate to the egg mixture to and stir until combined.
7. 7 Add the flour and salt to the melted chocolate mixture, stirring gently until combined.
8. 8 Pour the mixture into the prepared tin and bake for 25 minutes in the centre of the oven.
9. 9 Cool, then cut into the appropriate amount of pieces for you to share.