Monday, August 25, 2014

Salted Caramel Avocado Brownies!

 

       A little while ago, I posted a recipe for Fudgy Coconut Almond Avocado Brownies.  What a HIT they turned out to be!!!  Because really, who doesn't like avocados and chocolate?  So I decided to revamp the recipe a bit to satisfy a craving for one of my favorite flavor profiles: Salted Caramel.
Let me know how they turn out for you! 
 I give you fair warning, you will definitely need to keep a napkin nearby to help you control all of the gooey deliciousness...

 You’ll need:
Salted Caramel

¼ Cup Butter, softened

1/8 Cup Heavy Whipping Cream

½ Cup Brown Sugar

1 tsp Butter Flavor

1tsp Himalayan Salt

Brownie

2 Cups Mashed Avocado

4 Eggs

3 tsp Vanilla Extract

1 tsp Butter Flavor

2 tbsp Water

1 Cup dark chocolate chips

2 ¼ Cups Cacao Powder

1 Cup Brown sugar

¼ Cup Sugar

1 tsp Baking Soda

½ tsp Salt

½ Cup Cacao Nibs  
Preheat oven to 350°F.  Grease an 8x11 pan and set aside.

 In a medium saucepan, melt all of the ingredients for the salted caramel over medium heat and then bring to a boil.  Allow to boil for about three minutes before removing from heat.  Set aside until needed.
Peel and mash avocados until they measure two cups.  For me, this took four small Haas avocados.  In a medium bowl, whip the avocado, eggs, extracts, and water with an electric mixer until smooth.
       Melt down the chocolate chips in a double boiler until smooth then whip it in to the avocado mixture. Next, add in the cacao, mixing well between each cup.  Then stir in the sugar, baking soda and salt.  Gently fold in cacao nibs.
       Pour batter into prepared pan.  Scoop the salted caramel onto the brownie mixture and then swirl the batter with a butter knife to combine. 
 Bake for 25 – 30 minutes or until a toothpick comes out clean.
       Once your brownies have finished baking, move them into the fridge so they can completely cool before being topped with the cream.

Salted Butter Cream

1 cup Heavy Whipping cream

3 tbsp Powdered Sugar

1 tsp Vanilla Extract

1 tsp Butter Flavor

½ tsp Himalayan Salt 

       In a chilled bowl, whip heavy cream until stiff peaks form.  Add in the powdered sugar and whip until well combined.  Then beat in vanilla extract, butter flavor, and salt.

       Top the cooled brownies with the buttercream, then serve and enjoy!