As you know we love avocados and we really wanted to come up with a unique avocado dessert. I’ve been craving chocolate and knew it had to be some type of fudgy brownie with a spicy kick and the addition of Avocados from Mexico for a healthy twist.

June was one crazy busy month, what with our whirlwind adventure to Seattle to attend BlogHer Food, shooting our cookbook video trailer (more on that soon), and finalizing the last round of photo shoots for our upcoming cookbook, June came and went like the wind. As-a-result, I enlisted some help from my local baking amiga, Jene from Anything but Vanilla to help with the challenge of creating a sweet avocado surprise. You might remember Jene’s fancy cupcakes at our Share our Strength Bake Sale. She makes some scrumptious desserts.

Anyway, when she showed up to my casa with brownies and ice cream we were all screaming with joy. She created the perfect dessert: avocado chili brownies topped with avocado tequila ice cream. We couldn’t wait to sink our teeth into it all. The rich dark fudge brownies have to be the moistest brownies I have ever had and I loved the mild spicy kick at the end. And the ice cream, holy mama, the addition of tequila in the creamy avocado ice cream released an agave flavor, which lingered on the tongue just long enough to recognize the agave fumes. The avocados gave the brownies a light and airy texture eliminating the denseness of a heavy brownie. These two are so well paired as one superlicious dessert.

We served the brownies and ice cream at my 40th birthday and everyone loved them. So whip up this unique dessert and surprise your familia y amigos with a dessert they will never forget. And get this – July is National Ice Cream month, so now you don’t need an added excuse for making this easy and creamy ice cream.

Thank you Jene for your creative recipes.

Avocado Chili Brownies topped with Avocado Tequila Ice Cream

5 (1 rating)
Avocado chili brownies topped with avocado tequila ice cream. The rich dark fudge brownies have to be the moistest brownies I have ever had and I loved the mild spicy kick at the end. And the ice cream, holy mama, the addition of tequila in the creamy avocado ice cream released an agave flavor, which lingered on the tongue just long enough to recognize the agave fumes. The avocados gave the brownies a light and airy texture eliminating the denseness of a heavy brownie.
Print Pin Rate
Yield: 9
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

Avocado Tequila Ice Cream:

  • 3 large ripe avocados from Mexico, halved pitted and peeled
  • 1 1/2 cups heavy cream
  • 1 1/3 cup sugar
  • 1/4 cup lime juice
  • 2 tablespoons gold tequila
  • 2 tablespoons chopped cilantro

Avocado Chili Brownies:

  • 1 pinch sea salt
  • 1 1/4 cup flour
  • 2 tablespoons unsweetened dark cocoa powder
  • 1 teaspoon chili powder
  • ½ teaspoon cinnamon
  • 10 ounces dark chocolate chips
  • 1 stick butter
  • 1 ripe large avocado from Mexico, halved, pitted and puréed
  • 1 1/2 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 5 eggs, divided
  • 2 teaspoons vanilla extract

Instructions 

Avocado Tequila Ice Cream:

  • In a blender or food processor, purée avocado until smooth. Add cream, sugar, lime juice, tequila, and fresh cilantro. Mix until combined.
  • Churn mixture in ice cream maker for approximately 25 minutes. Transfer to airtight container and place in freezer for 1 to 2 hours allowing time for the ice cream to set. Can be stored in the freezer for 1 week.

Avocado Chili Brownies:

  • Preheat oven to 350 degrees F. Butter and flour a 9”x13” pan.
  • In a medium size bowl combine salt, flour, cocoa powder, chili, and cinnamon. Set aside.
  • In a double boiler, melt chocolate and butter until smooth, add puréed avocado and stir until completely combined.
  • Turn off heat and add granulated sugar and brown sugar, stir until combined.
  • Remove bowl from double boiler and cool to room temperature. Add 3 eggs, vanilla, and stir until combined. Add remaining eggs and stir until combined.
  • Slowly fold in dry ingredients. Pour into prepared pan and spread out evenly.
  • Bake for approximately 30 minutes.

Notes

Check your avocado for ripeness! To do so peel back the small stem or cap at the top of the avocado. If it comes away easily and you find green underneath, you’ve got a good one. If you pull back the stem and find brown underneath, the avocado is overripe. 
Calories: 854kcal, Carbohydrates: 116g, Protein: 10g, Fat: 40g, Saturated Fat: 21g, Cholesterol: 146mg, Sodium: 103mg, Potassium: 760mg, Fiber: 8g, Sugar: 86g, Vitamin A: 917IU, Vitamin C: 11mg, Calcium: 160mg, Iron: 2mg
Author: Yvette Marquez
Course: Dessert
Cuisine: Tex-Mex

Disclosure: We were sponsored by Avocados from Mexico to attend BlogHer Food 2012. The views and opinions expressed are purely our own and based upon our personal experiences. We are thrilled to partner with brands which are an ideal fit. 

Written by Yvette / Photos by Jeanine