the important and the not-so-important, horribly conflated.

vegan avocado brownies

In foodstuffs on February 11, 2010 at 6:22 pm

Whole Foods’ 10 avocados for $10 is a pretty fantastic deal. But then it’s a 24 episode-worthy race against time to consume as many avocados as you can before a) they go bad or b) you (god forbid) get sick of making guac.

So, left with 2 avocados and out of the guac fixins, I scoured the internets for an avocado-themed desert. I ended up combining and modifying several recipes. These avocado brownies came out really nice—not too dense, satisfyingly chocolate-y, and with a surprising and nuanced kick.

I realize that I’m beginning to talk about these things like my parents talk about wine, so let’s jump to the fun part:

STEP 1 –  Preheat the oven to 350. Lightly oil an 8×8 pyrex dish. Combine the  following dry ingredients in a large mixing bowl: 1 cup whole wheat pastry flour, 1/2 cup sifted white flour, 1 tbs baking powder, 2 tbs cocoa, a dash of salt.

STEP 2 – Making the goo: In a small pot, melt 5 oz of dark dark bittersweet chocolate with 3 tbs of canola oil and 1/4 cup of coconut milk. When it’s sufficiently gooey, add 1 cup of packed brown sugar (1/4 cup at a time) and 1 tbs of vanilla extract.

STEP 3 – Puree an avocado with a squeeze of agave syrup and a handful of almonds. Fold in Goo and avocado mix with dry ingredients and stir until it achieves that classic brownie batter consistency. Ladle into the pyrex.  Cook for 15 minutes, and set out to cool. You want the interior to be gooey still when you pull it out of the oven—the block o’ brownie will set within 20-30 minutes.

STEP 4 – Magic Avocado-Almond Frosting: While the block o’ brownie is cooking, puree the 2nd avocado with two big squeezes of agave, another handful of almonds, 1/4 cup cocoa, and a few good shakes of cinnamon and cayenne. Add coconut milk if it’s too thick. Trust me with the spices. Stick the frosting in the fridge for 20-30 minutes. Let the block o’ brownie cool completely and then frost away.

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