Ingredients
| Ingredients | QTY | UOM |
|---|---|---|
| Walnuts | 0.070 | kg |
| Dark chocolate | 0.140 | kg |
| Flour | 0.200 | kg |
| Cocoa powder | 0.100 | kg |
| Sugar | 0.200 | kg |
| Cane sugar | 0.080 | kg |
| Baking powder | 0.005 | kg |
| Avocado | 1 | small |
| Banana | 1 | small |
| Rapseed oil | 0.100 | kg |
| Orange zest | 0.015 | kg |
| Water | 0.270 | kg |
| Balsamic vinegar | 0.015 | kg |
| Soy cream for whipping | 0.300 | kg |
| Vanilla | ||
| Whipping cream stabilizer | 0.010 | kg |
| Raspberries | 0.080 | kg |
Preparation
Preheat your oven to 180°C.
Chop the walnuts and chocolate into small pieces.
In a medium bowl, mix together the flour, cocoa powder, the two types of sugar, the baking powder, and the salt.
In a large bowl, puree the avocado, banana, and oil.
Add the orange zest, water, and vinegar, and mix.
Add the mixture with the chopped walnuts, the chocolate, and the dry ingredients to the bowl with the wet ingredients and mix together.
Line a baking tray with baking paper and spread the brownie mixture evenly.
Bake for 20 to 30 minutes.
After taking out of the oven, cool for 10 to 15 minutes, before cutting into small squares.
| Allergen | Gluten | Crustaceans | Eggs | Fish | Peanuts | Soy | Milk | Nuts | Celery | Mustard | Sesame | Molluscs | Lupin | Sulphur |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Code | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| Contains | ★ | ★ | ★ |
★ = Present