(for a 8x8 inch pan)
55g unsalted butter
70g light brown sugar
30g white castor sugar
2 tbsp water
1.5 tsp instant coffee
70g cocoa powder
30g plain flour
2 tsp homemade vanilla extract
Chocolate chips (optional, to sprinkle on top)
1. Melt butter using microwave and set aside. Mix water with instant coffee powder, if the powder does onto dissolve, heat in microwave for a couple of seconds. If not, use lukewarm water.
2. Mash avocado in a bowl and add in egg, vanilla extract, melted butter, sugars and coffee.
3. Sieve in flour and cocoa powder. Mix well and pour into baking tray.
4. Bake in pre-heated oven for 40 minutes at 170 degrees.
Avocados should be bought when they feel slightly soft to touch and are in the shade of a dark green. You can also use an over-ripe avocado for this dessert. To get the flesh, use the knife and make a vertical cut on the front and back of avocado, twist the avocado open. Using a spoon, scoop out the flesh and discard the giant seed in the middle.
I love the simplicity of this recipe. All done and ready in less than an hour. This is recipe based on averiecooks with minor tweaking and metric conversion.