Avocado-Chile Brownies Topped With Avocado-Tequila Ice Cream

    Avocado Chile Brownies with Avocado Tequila Ice Cream Recipe
    Jeanine Thurston

    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.

    Recipe Submitted By: 
    Yvette Marquez
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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.)
    Step 3
    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.
    Step 4
    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.
    Step 5
    Turn off heat, add remaining 1 1/2 cups granulated sugar and the brown sugar, and stir until combined.
    Step 6
    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.
    Step 7
    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

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    12
    0
    Average: 4 (2 votes)
    40 mins
    Prep Time: 
    10 mins
    Cook Time: 
    30 mins
    Enter Quantity
    The base number of servings for this recipe is 12
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