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Avocado Chili Brownies topped with Avocado Tequila Ice Cream Posted by Muy Bueno
Ingredients
- 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 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.
- 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.
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