Avocado Chili Brownies topped with Avocado Tequila Ice Cream

As you know we love avocados and we really wanted to come up with a unique avocado dessert. I’ve been craving chocolate and knew it had to be some type of fudgy brownie with a spicy kick and the addition of Avocados from Mexico for a healthy twist.

June was one crazy busy month, what with our whirlwind adventure to Seattle to attend BlogHer Food, shooting our cookbook video trailer (more on that soon), and finalizing the last round of photo shoots for our upcoming cookbook, June came and went like the wind. As-a-result, I enlisted some help from my local baking amiga, Jene from Anything but Vanilla to help with the challenge of creating a sweet avocado surprise. You might remember Jene’s fancy cupcakes at our Share our Strength Bake Sale. She makes some scrumptious desserts.

Anyway, when she showed up to my casa with brownies and ice cream we were all screaming with joy. She created the perfect dessert: avocado chili brownies topped with avocado tequila ice cream. We couldn’t wait to sink our teeth into it all. The rich dark fudge brownies have to be the moistest brownies I have ever had and I loved the mild spicy kick at the end. And the ice cream, holy mama, the addition of tequila in the creamy avocado ice cream released an agave flavor, which lingered on the tongue just long enough to recognize the agave fumes. The avocados gave the brownies a light and airy texture eliminating the denseness of a heavy brownie. These two are so well paired as one superlicious dessert.

We served the brownies and ice cream at my 40th birthday and everyone loved them. So whip up this unique dessert and surprise your familia y amigos with a dessert they will never forget. And get this – July is National Ice Cream month, so now you don’t need an added excuse for making this easy and creamy ice cream.

Thank you Jene for your creative recipes.

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Avocado Chili Brownies topped with Avocado Tequila Ice Cream

Ingredients:

Avocado Tequila Ice Cream
3 large ripe avocados from Mexico, halved pitted and peeled
1 1/2 cups heavy cream
1 1/3 cup sugar
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons chopped cilantro

Avocado Chili Brownies
1 pinch of sea salt
1 1/4 cup flour
2 tablespoons unsweetened dark cocoa powder
1 teaspoon chili powder
½ teaspoon cinnamon
10 ounces dark chocolate chips
1 stick butter
1 ripe large avocado from Mexico, halved, pitted and puréed
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
5 eggs, divided
2 teaspoons vanilla extract

Directions:

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.

Avocado Tequila Ice Cream adapted from Eating Well March/April 2010
Avocado Chili Brownies adapted from Baked: New Frontiers in Baking

Disclosure: We were sponsored by Avocados from Mexico to attend BlogHer Food 2012. The views and opinions expressed are purely our own and based upon our personal experiences. We are thrilled to partner with brands which are an ideal fit. 

Written by Yvette / Photos by Jeanine

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25 Responses to “Avocado Chili Brownies topped with Avocado Tequila Ice Cream”

  1. 1
    Frances — July 5, 2012 @ 10:43 pm

    This sounds amazing! I was wondering if you meant the juice of a 1/4 of a lime or a 1/4 c of lime juice.

    • Muy Bueno replied: — July 18th, 2012 @ 11:58 pm

      So sorry Frances for the late reply. Its 1/4 cup of lime juice — I edited the recipe. Thank you for catching that.

  2. 2
    Rosa — July 6, 2012 @ 12:50 am

    Oh, those look terrific and so moist! I really have to try baking with avocados…

    Cheers,

    Rosa

  3. 3
    Terra — July 6, 2012 @ 6:25 am

    You definitely created a unique flavor, and it sounds amazing! I just bought an ice cream maker, I will for sure have to try this:-) Take care, Terra

  4. 4
    Karen Harris — July 6, 2012 @ 7:07 am

    Beautiful! Love the colors. Happy birthday young lady!

  5. 5

    Words can’t express how exciting this recipe is to me! Mexico’s Best: chocolate, chile, avocados, and tequila. All rolled into one perfect dessert. They look so moist and I can imagine the flavor impact. Thank you for this recipe!

    • Muy Bueno replied: — July 18th, 2012 @ 11:59 pm

      WOW! You said it perfectly Victoria (Mexico’s Best). Thank you! Your opinion always means a lot. I love your blog!

  6. 6
    Stephanie — July 7, 2012 @ 2:51 am

    Interesting combinations! I love the phrase “superlicious” by the way :) I have never tried Avocado ice cream, but this is making me want to try it now. Brownies are more up my alley. For sure those are a must try!

  7. 7
    Robert — July 7, 2012 @ 12:13 pm

    Sounds wonderful. I’d give it a shot, it’s made with three of my favorite things.

  8. 8

    What a beautiful combination of colors and flavors. Must try that ice cream very soon.

  9. 9
    Cara — July 9, 2012 @ 11:05 am

    I’ve made avocado brownies before, but these sound a million times better :) And with that ice cream? So totally divine!

    • Muy Bueno replied: — July 17th, 2012 @ 6:00 pm

      Hola Cara, Brownies with ice cream on top just doesn’t get any better right?? Until you have creamy avocado tequila ice cream, AMAZING.

  10. 10
    Maureen — July 15, 2012 @ 5:45 am

    Holy cow those look so moist and delicious and with the ice cream on top, I’d be in heaven.

    • Muy Bueno replied: — July 17th, 2012 @ 5:44 pm

      Ohhhh yea…heaven it is my friend! enjoy…

  11. 11
    sangeeta khanna — July 18, 2012 @ 10:46 pm

    Loving it. Tequila and Avocado would be yum.
    Relishing your blog thanks to Anshie :-)

    • Muy Bueno replied: — July 19th, 2012 @ 12:01 am

      YAY for Anshie! She is a DOLL! So happy to call her my Colorado amiga ;) Welcome Sangeeta to our blog!!! So glad you found us ;)

  12. 12
    S — December 1, 2012 @ 6:07 am

    Wow i so have to give this a go, but i dont do alcohol and i’d rather not do chilli coz the kids would sue me….any suggestions for substitutions or can i just ignore those two and go ahead all the same?

    • Muy Bueno replied: — December 3rd, 2012 @ 9:24 am

      You can skip the chile on the brownies and the tequila on the ice cream and they will both still be amazing. Let us know how you like the combination. We couldn’t get enough.

  13. 13
    monica — December 25, 2012 @ 10:47 pm

    I made these for Christmas gifts, so yummy! I am wondering about the chocolate chips – I noticed that all the bags of chocolate chips at the store were 12 oz, however you call for 10 oz. As I had bought them in bulk I weighed them out on my food scale, but am wondering if you meant the amount in a bag? Not a huge difference but more chocolate is always good :)

    • Muy Bueno replied: — January 2nd, 2013 @ 8:13 pm

      WOW I bet your friends/family were thrilled to receive these as gifts. What a GREAT idea! YUM!

      I’m sure 12-ounces of chocolate would be just as yummy! We buy in bulk and just happened to use 10-ounces in this recipe ;)

      Happy New Year!!!

  14. 14
    justine — July 31, 2013 @ 2:56 pm

    hi! i just made the ice cream part of this recipe, and for some reason it came out tasting like banana. before i added the lime, tequila, and cilantro, it was deliciously avocado flavored. but now just tastes like bananas – any thoughts on why that might be??

    • Muy Bueno replied: — September 8th, 2013 @ 7:00 pm

      Hi Justine,

      Sorry for the delay. How did your final ice cream taste? Hope it turned out just as yummy as I remember.

  15. 15
    ice cream maker — August 9, 2013 @ 3:55 am

    Good blog post. I certainly love this website. Keep writing!

  16. 16
    Kate — September 12, 2013 @ 3:56 pm

    Looks amazing …! What do you mean by 1 stick butter? How many grams/ounces? And unsalted? Thank you :)

    • Muy Bueno replied: — September 12th, 2013 @ 8:25 pm

      Hi Kate,

      Thank you! 1 stick of butter is usually 8 tablespoons and for baking I suggest unsalted.

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