The wait for a recipe is so worth it today. These amazing little things are so good - even better paired with vanilla ice cream. Mmmm.
Mayan Mudslide Brownies
1/4 cup butter
4 ounces Baker's semi-sweet chocolate (chopped)
1 teaspoon instant coffee mix
1 cup flour
2 tablespoons Hershey's unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon sea salt + 1/8 teaspoon sea salt
1 avocado (peeled & pitted) - trust me - it's OK!
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1 cup semi-sweet chocolate chips
1 cup salted cashews
3/4 cup canned dulce de leche (I really hope you can find this ingredient. I could not, so I made my own "dulce de leche" with sweetened condensed milk. I tried baking it - it worked OK. I tried microwaving it - it worked GOOD but was a mess!! I think you could also use a caramel sauce....
Preheat oven to 375 degrees. Line an 8x8-inch baking dish with parchment paper.
Melt butter in saucepan over medium; turn heat off, add chopped chocolate and instant coffee. Stir until melted and smooth. Remove from heat and set aside.
In a separate bowl, stir together dry ingredients (including only 1/4 salt and excluding the sugars) until well combined. Use a mixer on medium speed to beat the avocado until creamy. Add granulated sugar and brown sugar. Beat until well combined. Beat in vanilla and egg then beat in the melted chocolate mixture until well combined. Slowly beat in dry flour mixture.
Spread batter in baking dish. Sprinkle half of the chocolate chips and half of the cashews over the the batter. Bake 15 minutes. Remove from oven and drizzle with warmed dulce de leche. Sprinkle with remaining chocolate chips and cashews. Sprinkle with remaining salt. Return to the over for an additional 10-15 minutes. Cool and enjoy.
Melt butter in saucepan over medium; turn heat off, add chopped chocolate and instant coffee. Stir until melted and smooth. Remove from heat and set aside.
In a separate bowl, stir together dry ingredients (including only 1/4 salt and excluding the sugars) until well combined. Use a mixer on medium speed to beat the avocado until creamy. Add granulated sugar and brown sugar. Beat until well combined. Beat in vanilla and egg then beat in the melted chocolate mixture until well combined. Slowly beat in dry flour mixture.
Spread batter in baking dish. Sprinkle half of the chocolate chips and half of the cashews over the the batter. Bake 15 minutes. Remove from oven and drizzle with warmed dulce de leche. Sprinkle with remaining chocolate chips and cashews. Sprinkle with remaining salt. Return to the over for an additional 10-15 minutes. Cool and enjoy.
I really hope you try these!!! I know the avocado might be intimidating, but it is so worth it!!! So, so, so worth it! The sweetness, the saltiness, the chewiness. Yum.
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