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Avocado Chili Brownies topped with Avocado Tequila Ice Cream

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

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 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

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.