Avocado Chili Brownies topped with Avocado Tequila Ice Cream
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.
Servings: 9
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.
Nutrition
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