It is anything BUT ordinary. This brownie has a secret ingredient added that's smooth, creamy, green and chock full of good healthy fats and omega 3.
Now before you freak out, I want you to have an open mind. Be willing to try new things, new flavors...Tickle your taste buds. Get out of your usual comfort zone and be a little adventurous because that's what this brownie is all about.
Avocado is popular in salads, sandwiches and Guacamole. But today, we're making it into brownies.
Yes, you heard me. AVOCADO.
I was looking for a unique dessert to use the avocado given by a friend of mine and I came across this recipe at Sugar Plum, which is one of the best dessert blogs out there! Emily is a baking genius if you ask me.
Avocado and chocolate go very well together. Adding the right amount will make amazingly good and fudgy brownies without a hint of the taste of the avocado. Adding a little too much, however, will make the subtle flavor of the avocado more pronounced in the brownies (but not overpowering) with a very slight bitter aftertaste (even more if you drink water). That was what happened when I took my first bite. I would suggest to use a small avocado instead of a large one like in the recipe, unless of course you are a HUGE fan of it. Freezing the brownies also made them taste better. And the topping is the best part! The salted cashews, chocolate chips and dulce de leche took it over the top. It complimented nicely the slight bitterness of the brownies while adding a nice crunch to every bite.
You only get to live once, so why not give these amazing brownies a try?
MAYAN MUDSLIDE BROWNIES
recipe adapted from and courtesy of Emily from Sugar Plum
125g dark sweet chocolate, chopped
1/2 stick unsalted butter
3/4 teaspoon coffee
1 cup all purpose flour
2 tbsp unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 large avocado, pitted, flesh scooped out (avoid the dark green part near the skin)
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 large egg
1/2 cup semi sweet chocolate chips
1/3 cup salted cashews, chopped
1/3 cup dulce de leche
1/8 tsp salt
Preheat oven to 350 F. Line an 8x8 inch baking pan with non-stick baking paper.
Melt the butter and chocolate in a medium sized bowl, over a heavy saucepan of simmering water. You can also use a double boiler. Remove from the heat. Add the coffee and stir until smooth. Set aside.
Sift the flour, cocoa powder, baking powder and 1/4 tsp salt in a bowl. Stir until mixed.
In another bowl, beat the avocado until light, creamy and well mashed for about a minute or two with a mixer on medium speed. Add in the brown sugar and granulated sugar. Beat until well incorporated. Beat in the vanilla and egg. Add the melted chocolate and beat until well combined.
Change the mixer to a hand whisk. Gradually add the flour and stir gently until just combined.
Spread the batter evenly into the baking pan. Sprinkle 1/4 cup of the chocolate chips over the surface evenly, followed by the salted cashews, then the remaining 1/4 cup of chocolate chips. Lastly, sprinkle the 1/8 tsp salt over it. Bake for 15 minutes.
Remove the pan from the oven. Drizzle the dulce de leche evenly over the brownie. Return to the oven and bake for another 10-15 minutes until set and well risen. Cool completely in the pan on a wire rack. Freeze brownies for easier cutting.
