Gluten Free Brooklyns.

Which is better – a gooey, melty brownie, or a soft, bendy cookie? Well, with this recipe you don’t need to decide. BECAUSE IT’S ALL OF THOSE THINGS. I’m serious – this is the tits.

I originally called this invention a “brookie” – a cross between a brownie and cookie. But when I said it people heard “brooklyns” and asked if that was where the recipe came from etc. It didn’t, but the name sort of stuck. I like it – it makes these nuggets of yumminess sound kind of bad ass. Or is that just me?


Added bonus – it’s gluten free. Curl up when it’s raining (as it often is here – and presumably Brooklyn too?) with a good book and a “brooklyn” and bring on the good mood!



1 ripe avocado

1/3 cup caster sugar

1/3 cup light brown sugar

1/3 cup good quality cocoa (I use Green & Blacks)

1 Tsp. baking powder

1 egg

100g white chocolate, broken into chunks

Preheat oven to 180C. Mash up your avocado then throw it into a bowl.


Add the other ingredients except the chunks of choc, and beat until it’s a shiny batter.


Fold in the chocolate and divide into 6 generous servings.




Cook for 12 minutes then eat while still warm!





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