Avocado Chili Brownies topped with Avocado Tequila Ice Cream
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on Jul 05, 2012, Updated Jan 30, 2021
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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
creativity at its best indeed.
Looks amazing …! What do you mean by 1 stick butter? How many grams/ounces? And unsalted? Thank you 🙂
Hi Kate,
Thank you! 1 stick of butter is usually 8 tablespoons and for baking I suggest unsalted.
Good blog post. I certainly love this website. Keep writing!
hi! i just made the ice cream part of this recipe, and for some reason it came out tasting like banana. before i added the lime, tequila, and cilantro, it was deliciously avocado flavored. but now just tastes like bananas – any thoughts on why that might be??
Hi Justine,
Sorry for the delay. How did your final ice cream taste? Hope it turned out just as yummy as I remember.
I made these for Christmas gifts, so yummy! I am wondering about the chocolate chips – I noticed that all the bags of chocolate chips at the store were 12 oz, however you call for 10 oz. As I had bought them in bulk I weighed them out on my food scale, but am wondering if you meant the amount in a bag? Not a huge difference but more chocolate is always good 🙂
WOW I bet your friends/family were thrilled to receive these as gifts. What a GREAT idea! YUM!
I’m sure 12-ounces of chocolate would be just as yummy! We buy in bulk and just happened to use 10-ounces in this recipe 😉
Happy New Year!!!
Wow i so have to give this a go, but i dont do alcohol and i’d rather not do chilli coz the kids would sue me….any suggestions for substitutions or can i just ignore those two and go ahead all the same?
You can skip the chile on the brownies and the tequila on the ice cream and they will both still be amazing. Let us know how you like the combination. We couldn’t get enough.
Loving it. Tequila and Avocado would be yum.
Relishing your blog thanks to Anshie 🙂
YAY for Anshie! She is a DOLL! So happy to call her my Colorado amiga 😉 Welcome Sangeeta to our blog!!! So glad you found us 😉