Avocado Brownies with Avocado Frosting

Almost the minute i made a decision i used to be attending to create avocado brownies? i used to be creating avocado brownies. My hands were operating before my mind might even absolutely comprehend this crazy mess. OMG, wait. will we have a tendency to point out this for a minute?? What are those very little avocado hair-like string things? I hate them. completely loath. i'm a texture person – within the sense that i like texture in my food… voluminous crunch and cream and satiny mousses – not in the means that textures ever weird me out like they are doing with a couple of individuals. Well, apart from very crisp vegetables. I simply can’t do this therefore offer Pine Tree State a bag of chips and stop making an attempt to win over me that the celery you're feeding has restrained your looking for honey mustard cracker nuggets. Not shopping for it.

The brownies are dense. they're not lightweight and flossy – they are dense and thick and fudgy and pretty made. i think they keep dampish as a result of I not solely supplementary eggs, however additionally avocado oil and tons of further cut chocolate. however the ice compliments the richness dead as a result of it’s lightweight in flavor – affirmative, the ice tastes like avocado. No, the brownies don't style like avocado. i actually love them paired along although, and am unsure I’d relish the brownies the maximum amount while not the inexperienced stuff on high that appears like one thing Slimer created. Yes, the ice stays inexperienced.

INGREDIENTS

BROWNIES

• 2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
• 8 ounces high-quality dark chocolate, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons avocado oil
• 4 ounces high-quality dark chocolate, chopped

FROSTING

• 1 large ripe avocado
• 2 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract

INSTRUCTIONS

BROWNIES:

1. Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.
2. In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined – do not over mix. Stir in avocado oil until it’s well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.
3. Note: I placed these in the fridge (covered throughly with plastic wrap) to store and when eaten immediately from the fridge, they can be even denser and slightly dry, so I recommend letting them come to room temp or even placing them in the microwave (we did this!).

FROSTING

1. Add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.

Adapted from HERE

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