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Avocado-Chile Brownies Topped With Avocado-Tequila Ice Cream

Avocado Chile Brownies with Avocado Tequila Ice Cream Recipe

Avocado is in every bite of this decadent dessert - it adds a creamy touch to tequila-laced ice cream as well as a rich component to chocolate brownies spiced with chile. Yvette Marquez-Sharpnack, together with her sister, Veronica Gonzalez-Smith, and their mother Evangelina Soza are responsible for the popular blog Muy Bueno.


Ingredients
4
large ripe avocados from Mexico, halved, pitted, and peeled
1 1/2
cups
heavy cream
2 5/6
cups
granulated sugar, divided
1/4
cup
fresh lime juice
2
tablespoons
gold tequila
2
tablespoons
chopped fresh cilantro
1
pinch
sea salt
1 1/4
cups
all-purpose flour
2
tablespoons
unsweetened dark cocoa powder
1
teaspoon
chile powder
1/2
teaspoon
ground cinnamon
10
ounces
dark chocolate chips
1
stick
unsalted butter, room temperature
1/2
cup
dark brown sugar
5
eggs, divided
2
teaspoons
pure vanilla extract
Directions
Make the avocado-tequila ice cream: In a blender or food processor, purée 3 avocados until smooth. Add cream, 1/3 cup granulated sugar, the lime juice, tequila, and cilantro. Mix until combined.
Churn mixture in ice cream maker for approximately 25 minutes. Transfer to air tight 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.)
Make the avocado-chile 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.
Puree remaining avocado in a food processor. In a double boiler, melt chocolate and butter until smooth. Add puréed avocado, and stir until completely combined.
Turn off heat, add remaining 1 1/2 cups granulated sugar and the brown sugar, and 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.
Serve brownies topped with ice cream. Avocado Tequila Ice Cream adapted from Eating Well March/April 2010 Avocado Chili Brownies adapted from Baked: New Frontiers in Baking

The base number of servings for this recipe is 12
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Categories 

DessertFrozen Desserts

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