Avocado Chili Brownies topped with Avocado Tequila Ice Cream
Serves 9
15 mins prep
35 mins cook
50 mins total
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.
Avocado Tequila Ice Cream:
Avocado Chili Brownies:
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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.
