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
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.
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.
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