Avocado rocky road

Instructions

1. Preheat oven to 180 degrees C (160 degrees fan). With cooking spray grease the baking tin well.
2. In a double boiler with two inches of simmering water melt the chocolate (the bottom of the bowl must not touch the water). You can even use a microwave to melt the chocolate in 10 sec burst and stir in between the bursts till melted. Set aside.
3. In the stand mixer bowl place eggs and sugar and whisk on medium speed till light and fluffy for aprox. 5 minutes.
4. Into the melted chocolate stir the avocado, vanilla, almond and cocoa and then add the mixture to the eggs and sugar and whisk till you reach a smooth batter.
5. Tip the batter into the greased tin and smooth over to level and bake for 12-20 min.
6. Once baked let it cool all the way in the tin before releasing and cutting into 20 squares.
7. To make Cocoa-avocado Frosting you place all ingredients in a blender or food processor and blix, scraping down the sides of the bowl with a rubber spatula to combine all together really well. Mix till smooth and glossy.
8. Cut the Double Deckers and melt over a double boiler while stirring well. Line a baking tray with parchment paper and pour the melted Double Decker mix into the middle. Place another parchment paper over the mix and flatten with a rolling pin to 1-2mm thickness. Put in a fridge to set.
9. Take a piping bag with a small closed star tip and fill it with the frosting. Pipe the frosting along the edges of each brownie square then flood into the middle.
10. From set Double Decker break off shards and place a few atop each brownie. Sprinkle over raspberry powder and crushed rice krispies.