Having been sent eight large ripe Peruvian Hass avocados, I didn’t have a great deal of time to use them up. Following on from the avocado chocolate chip cookies I made a few weeks ago, I wanted to continue with the avocado baking theme. Leafing through the accompanying booklet, I found a recipe for Peruvian Hass avocado brownies. With my well known love of all things brownie, I didn’t need to cogitate further.
Of course, I made a few adjustments with the recipe. For a start I thought a hint of chilli and a soupçon of cinnamon would be appropriate flavours to enhance the South American feel of the brownies. Sadly I didn’t have any Peruvian chocolate to hand but made do with using up three partly used bars which were making my cupboard look untidy; as it happens one of them was from Ecuador, so at least it was from the right neck of the woods. As well as the spices I added a little cocoa powder for extra richness and used mostly brown sugar for fudginess. As I was using duck eggs which are quite large, I added a little bit of extra chocolate too.
Whilst the avocado by no means replaced all of the butter, it did have less saturated fat than many brownie recipes, so it could be argued that they are slightly better for you!
This is how I made:
Spicy Peruvian Avocado Brownies
- Melted 150g unsalted butter in a pan over low heat with 270g chocolate (I used a mixture of 70& plain, 53% dark and 37% milk). Stirred to combine, then left to cool a little.
- Beat 100g dark brown sugar, 50g golden caster sugar together with 3 duck eggs (large hens eggs will be fine) using electric beaters for about 3 minutes
- Mashed 1 large Peruvian Hass avocado and added it to the eggs. Beat the mixture for a further minute.
- Poured the chocolate mixture down the side of the bowl and folded the mixture in as gently as possible.
- Sifted in 60g self-raising flour, 1 scant tbsp cocoa powder, ¼ tsp cayenne pepper and ¼ tsp ground cinnamon.
- Folded this in until just incorporated.
- Scraped the batter into a 9″ sq. silicone mould and baked at 180℃ for 25 minutes.
- Left in the mould to cool then cut into 16 pieces.
These are real melt in your mouth brownies – sort of light but fudgy and unctuous at the same time. The touch of spices was just right, a catch at the back of the throat and a hint of something warming, but nothing that overpowered the deep rich chocolateyness of these brownies. You can eat several of these and your palate is left feeling quite clean at the end of it – I should point out that eating several at a time is not really recommended. The taste of avocado could barely be detected. None of the taste testers (other than super taster CT) noticed it, even after I told them what the brownies contained. Not being able to taste avocado in your brownies, when all’s said and done, is for most of us, a good thing.
This month’s theme for Love Cake over at JibberJabberUK is all about Back to School – Something New. These brownies fit the bill perfectly. They are delicious treats for the school lunch box, but slightly healthier than your average brownie. They are also new to me as I’ve never made brownies with avocado before.
We Should Cocoa has been running a stunning four years now and today celebrates going into its fifth year. Yes, it was five years ago that Chele and I started this monthly chocolate challenge. Chele kicked us off way back then with raspberries and it’s been a continuous journey ever since. In 2012 Chele withdrew from the challenge and it has subsequently been kept alive by many wonderful bloggers who have kindly taken on guest hosting duties. This has added an extra element of creativity and interest as every host has such different ideas as to what the ingredient or theme should be. It is with deep gratitude that I’d like to thank all of the hosts and the many other bloggers who have been involved with this challenge over the years and have contributed to making it such an enjoyable and successful blog event. Do please keep those offers of hosting coming in.