Hass - Ta La Vista Brownies |
|
 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
There's nothing but good fat in these rich, double chocolate and cherry brownies - and the chocolate-coconut frosting packs an avocado punch too! If you like fudgy, no-holds-barred brownies, make these. And the frosting. Seriously. Just don't expect to want to share much, and I dare you not to want to lick the frosting spatula when you're done. Ingredients:
1 hass avocado, peeled and diced |
1 pinch salt |
3/4 cup packed brown sugar |
1 teaspoon vanilla |
1 tablespoon balsamic vinegar |
3 1/2 ounces bittersweet chocolate, melted |
3/4 cup whole wheat pastry flour |
1/4 cup glutinous-rice flour or 1/4 cup sweet rice flour |
1 tablespoon unsweetened cocoa powder |
1/2 cup coconut milk |
1/4 cup tart cherry juice concentrate |
3 tablespoons water |
2 tablespoons dried cherries, soaked in kirsch and drained |
1 hass avocado, peeled and diced |
1 tablespoon agave nectar |
2 tablespoons powdered sugar |
3 tablespoons unsweetened cocoa powder |
1 tablespoon coconut milk |
2 tablespoons shredded coconut |
Directions:
1. Preheat oven to 350F, line and grease grease a 9 square pan.
2. In a large bowl beat together avocado pulp, salt, brown sugar, vanilla and vinegar.
3. Stir in melted chocolate until well combined.
4. Add flours and cocoa powder, stirring gently, then add coconut milk, cherry concentrate and water and mix well.
5. Fold in dried cherries.
6. Bake 20 minutes.
7. Cool completely in the pan, then chill overnight before frosting.
8. Frosting:.
9. Combine avocado, agave, sugar, cocoa and coconut milk in a food processor and whip until smooth.
10. Spread on chilled brownies and sprinkle with coconut.
11. Chill completely before cutting.
|
|