• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 12
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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
    OK

    Categories 

    DessertFrozen Desserts

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