Tuesday, July 20, 2010

The Fudge Brownie Bastardization

Or rather the bastardization of one of the ingredients, if you want to believe David's nonsense opinions (just kidding... hugs, D!). Apparently the avocado-banana toffee cake I made a few days ago caused quite a stir over at Hobbits, Home and Abroad! But gosh-darn it, it worked. Verified by the *holder* of the Visa card - A.K.A. mommy dearest. And I still had two avocadoes left in my fridge, begging to be used, as well as a bar of imported chocolate yumminess from Italy and a bottle of tart cherry concentrate I recieved as a prize from Michelle's Miracle via The Foodie Blogroll (along with some dried cherries). So while I'm sorry to disappoint you, David (actually, I detest the scaly-skinned fruit, so I don't feel too bad), but yes - it is another dessert with the alligator pear. And chocolate. And cherries.

If you subscribe to the same line of thinking though - that avocadoes should not be tampered with beyond the ubiquitous guacamole, I have a bit of a band-aid for your pain. There is some booze in it too... and really, how could you not love low(er) fat, boozy, chocolate fudge goodness? Even if it is the product of senseless avocado destruction?

So, truce?


I'm fairly certain I had something else to say about these, but in all honesty I can't think of what that was. Except that if you like fudgy, no-holds-barred brownies, make these. And the frosting. Seriously. Just don't expect to want to share much, and I dare you not to want to lick the frosting spatula when you're done.

Hass - ta la Vista Brownies
Adapted from Janet Hudson (brownie) and Tasha the Voracious Vegan (frosting)
Makes 16 rich squares

Brownie
1 Hass avocado
Pinch of salt
3/4 cup brown sugar
1 tsp vanilla
1 tbsp balsamic vinegar
3.5 oz bittersweet chocolate (100g), melted
3/4 cup whole wheat pastry flour
1/4 cup sweet rice flour
1 tbsp cocoa powder
1/2 cup coconut milk
1/4 cup tart cherry concentrate
3 tbsp water
2 tbsp dried cherries, soaked in Kirsch or hot water and drained

Icing
1 Hass avocado
1 tbsp agave nectar
2 tbsp powdered sugar
3 tbsp cocoa
1 tbsp coconut milk
2 tbsp shredded coconut
  1. Preheat oven to 350F, line and grease grease a 9" square pan.
  2. In a large bowl beat together avocado pulp, salt, brown sugar, vanilla and vinegar.
  3. Stir in melted chocolate until well combined.
  4. Add flours and cocoa powder, stirring gently, then add coconut milk, cherry concentrate and water and mix well.
  5. Fold in dried cherries.
  6. Bake 20 minutes.
  7. Cool completely in the pan, then chill overnight before frosting.
  1. For frosting, combine avocado, agave, sugar, cocoa and coconut milk in a food processor and whip until smooth.
  2. Spread on chilled brownies and sprinkle with coconut.
  3. Chill completely before cutting.
Amount Per Serving
Calories: 162.4
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 13.8 mg
Total Carbs: 25.8 g
Dietary Fiber: 3.4 g
Protein: 2.1 g

1 comment :

David T. Macknet said...

Alas, we ate 4 avocados in our dinner (Ryvita, cream cheese, swiss cheese, cucumber, and avocado). They hadn't been cooked, nor messed with, nor adulterated, nor corrupted.

NOR BAKED.

I can't imagine anything worse than a cooked 'cado. Truly.

I know you're including them as an ingredient ... but, frankly, I'd be happier including mayonnaise in my fudge than avocado.

I guess ... well, because, they're fabulous all by themselves!

Hugs back atcha!