I also wanted this brownie to feel a little bit more “mature”, so I used coffee and good quality dark chocolate to provide a contrast to the sweetness of the white sugar. In the end, there’re so many different textures in every last little mouthful – creaminess from macadamia nut butter and avocado; crunchiness from chopped macadamia; and gooeyness thanks to half-melted dark chocolate. So, even IFFFF you don’t have the biggest sweet tooth, you’re gonna declare this brownie your new bae.
- 95g all purpose flour
- 50g cocoa powder
- 1/4 tsp salt
- 1 avocado
- 60g homemade macadamia nut butter *See Note
- 120g white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tbsp instant coffee powder melted in 1 tbsp hot water
- 1 tbsp almond milk
- 50g 70% dark chocolate, chopped
- 100g macadamia, chopped
- Preheat oven to 350F (175C). Line a square pan with parchment paper.
- In a bowl, sift in and combine well flour, cocoa powder, and salt.
- In another bowl, mash the avocado until smooth with a fork or masher. Add macadamia nut butter, sugar, eggs, vanilla, coffee mixture, almond milk. Mix well.
- Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated.
- Stir in the chopped dark chocolate and macadamia.
- Pour the batter into the prepared square tin.
- Bake the brownie for 18 minutes (don’t overcook brownies!). Take the brownie out from the oven and let cool in the pan for at least 10 minutes before any handling.
*Note for macadamia nut butter
Macadamia nut butter is very easy to make as long as you have a blender or preferably food processor.
- Roast 200g raw macadamia in an oven at 350F (175C) for 8 mins. Blend or process the roasted macadamia until completely smooth and creamy. Store the excess in an airtight jar and put in the fridge.