Recipe for melt in your mouth avocado brownies. They’re light but fudgy and unctuous at the same time. There’s a touch of spice which leaves a catch at the back of the throat and a hint of something warming. But nothing overpowers the deep rich chocolateyness of these gorgeous brownies.
Oh the joy of eight large ripe Peruvian hass avocados in the house. Along with most of the rest of the population, I adore avocados. However they don’t last long in their ripe state, so the pressure was on.
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.
Spicy Peruvian Avocado Brownies
Of course, I made a few adjustments to 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, so I 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.
Along with 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 replaces all of the butter of your average brownie, it does have less saturated fat than most. You could argue, therefore that they are slightly better for you. Or at least not as bad.
What Do Avocado Brownies Taste Like?
We could barely detect the taste of avocado. 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.
These are real melt in your mouth brownies. Sort of light but fudgy and unctuous at the same time. The touch of spice is 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 avocado brownies 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 though.
Other Avocado Recipes You Might Like
- Avocado and egg sandwich filling
- Caprese salad bowl with tomato, mozzarella & avocado
- Chocolate avocado smoothie
- Chocolate chip avocado cookies
- Green smoothie bowl with pear, avocado & almonds
- Huevos rancheros with smashed avocado
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these avocado brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more brownie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Avocado Brownies. PIN IT.
Avocado Brownies – The Recipe
Spicy Peruvian Avocado Brownies
- 150 g unsalted butter
- 270 g chocolate (I used a mixture of 70% plain, 53% dark and 37% milk)
- 100 g dark brown sugar
- 50 g golden caster sugar
- 3 large eggs (I used duck eggs)
- 1 large ripe Peruvian Hass avocado
- 60 g self-raising flour
- 1 scant tbsp cocoa powder
- ¼ tsp ground cayenne pepper
- ¼ tsp ground cinnamon
- Heat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Melt the butter in a pan over low heat with the chocolate. Stir to combine, then leave to cool a little whilst you get on with the next bit.
- Beat the sugars together with the eggs using electric beaters for about 3 minutes
- Roughly mash the avocado with a fork and add it to the eggs. Beat the mixture for a further minute.
- Pour the chocolate mixture down the side of the bowl and fold in as gently as possible.
- Sift in the flour, cocoa powder, cayenne and cinnamon.
- Fold in gently until just incorporated.
- Scrape the batter into a 23 cm (9″) sq. silicone mould or lined tin and bake in the middle of the oven for 25 minutes.
- Leave in the mould to cool then cut into 16 pieces.
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.