PELZMANN’S CHOCOLATE AVOCADO BROWNIES
3 eggs
300 g sugar
250 ml Pelzmann avocado oil
120 g chocolate
80 ml water
30 g cocoa powder
150 g flour
Seeds from one vanilla pod
60 g chopped chocolate
Whip the eggs with the sugar in a food processor for several minutes until it forms a thick, creamy mixture. In the meantime, heat the Pelzmann avocado oil in a saucepan and melt the chocolate in it while stirring. Stir in the {warm}water and cocoa. Fold the chocolate and cocoa mixture into the egg mixture. Stir in the flour and vanilla seeds. Finally, fold in the chocolate pieces. Preheat the oven to 180 °C upper and lower heat. Line a baking tin {20 cm long} with baking paper or brush with avocado oil. Pour in the mixture and bake in a preheated oven at 180 °C upper and lower heat for 25 minutes. Then leave to cool.
Tip: Always bake brownies using upper and lower heat – this ensures they will turn out extremely moist.
