Chocoholic-approved recipes created by LJMU food students

Avocado and Chia Seed Brownies

by Annabel Hurst

“This is a great recipe for baking with the family and one that all will enjoy. For the true chocoholics, these brownies are irresistible. A simple recipe, producing moist and deliciously soft, rich chocolate brownies every time.”

Serves: 10
Preparation time: 20 mins
Cooking time: 30 mins

Ingredients

185g unsalted butter
185g dark good quality chocolate, chopped
4 eggs
275g white caster sugar
1 large avocado, mashed until creamy
40g chia seeds, ground
40g cocoa powder
85g plain flour

Method

1. Preheat the oven to 170C/150C fan/gas mark 4. Lightly grease the pan and position a shelf in the middle of the oven
2. Melt the chocolate and butter using a bain marie, by filling a saucepan a quarter full with boiling water. Sit a glass bowl on top, ensuring the bowl does not touch the water. Once melted remove and leave to cool
3. Place the avocado on a chopping board and cut the avocado in half, remove the stone and spoon out of the skin and set aside. Then separate all the eggs and set the whites aside for later. Blend the egg yolks and the avocado pieces in a food processor until smooth
4. Place the egg whites into a food mixer and whisk until soft peaks form. Measure out the caster sugar and place a teaspoon at a time into the meringue mixture whilst whisking. Whisk the meringue for 5-8 minutes until stiff peaks form and the mixture is not grainy
5. Combine the avocado/egg mixture and chia seeds into the cooled chocolate mixture. Once combined sieve the cocoa powder and plain flour into the chocolate mixture, mixing well
6. Spoon half the meringue into the chocolate mix using a large spatula and gently fold, until no white remaining. Repeat this step with the other half of the meringue
7. Spoon the brownie mix into the lightly greased pan and bake for 30 minutes. Once cooked the top should be slightly cracked yet firm and have a slight wobble, take out of the oven
8. Once cooked, turn the brownie out using a cooling tray and cut into desired slices. Enjoy hot or cold, or with some delicious ice cream

Hints and tips

• Use premium ingredients, especially the chocolate to ensure you get the best results from the brownie
• Avoid over folding the flour, this may result in the gluten over developing, causing dense and chewy brownie
• Use room temperature eggs, they will combine easier and result in a less dense textured brownie
• Avoid the temptation to cut the brownies straight away, instead allow to cool and place in the fridge for a couple of hours. This will result in a smooth and professional finish to the cut brownies
• Simply swap plain flour for gluten free flour to make these brownies suitable for coeliacs

Try these chocolate recipes developed by students:

Chocolate Hazelnut Truffles by Chrysanthi Kallousia

Fennel, Liquorice and White Chocolate Mousse by Rachel Lillywhite

Crème de Menthe Mousse, Chocolaté Ganache and Toffee Sauce by Jamie Craggs

Boozy Damson Gin Chocolate Truffles by Nick Hall

Bit of a foodie? Interested in turning your passion into a career? Find out about studying Nutrition at LJMU.