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1
Preheat your oven to 180C/355F.
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2
In a food processor, puree the avocado with the eggs, vanilla extract and water until smooth.
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3
Scrape the sides of the food processor bowl if necessary.
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4
Melt the dark chocolate and mix through the avocado mix in the food processor.
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5
Add in the cocoa, sugar, baking soda and salt and mix until just combined.
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6
If the brownie mixture is too thick, add another 1 tbsp or so of water to combine.
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7
If the brownie mixture is too liquid, add 1tbsp of cocoa powder.
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8
Scoop the mixture out of the food processor with a rubber spatula into your prepared pan, smoothing out the top and making sure you spread out the mix to all of the edges.
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9
Add the milk chocolate chunks (optional) and sink into batter evenly.
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10
Bake for 20-25 minutes or until cooked through and a toothpick inserted removes clean.
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11
Do not overbake!
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12
The brownies will continue to cook a bit after removing from the oven.
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13
Drizzle/spoon melted white chocolate over the brownies.
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14
Leave to cool before taking out of the pan and chilling in the fridge.
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15
Slice into 12 pieces and serve chilled.
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16
These brownies will last in the fridge for a few days (and are even better after they've been left for a day or two).
