Avocado Brownie

Name: Avocado Brownie
Yield: 620 g
Ingredients: Maeil Soy Milk 99.9 190ml 160 ml; Liquid Allulose 40 ml; Avocado 100 piece; Almond Flour 25 g; White Sugar 80 g; Valrhona Cocoa Powder 80 g; Rice Flour 135 g

1,424 kcal

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Ingredients

Main ingredients

Maeil Soy Milk 99.9 190ml 160 ml
Liquid Allulose 40 ml
Avocado 0.5 piece
Almond Flour 25 g
White Sugar 80 g
Valrhona Cocoa Powder 80 g
Rice Flour 135 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 242.03 g 62%

Protein 38.07 g 10%

Fat 49.99 g 29%

Serving size 620g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Mash the avocado until smooth.
3

Add eggs and sugar to the mashed avocado and mix well.
4

Melt dark chocolate and butter together over a double boiler, then add to the batter.
5

Sift cocoa powder, cake flour, and salt, then add to the batter and mix.
6

Pour the batter into a baking pan and spread evenly.
7

Bake in the preheated oven for 20–25 minutes.
8

Let it cool, then cut into desired sizes.

Avocado Brownie

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