I’ve mentioned in the previous entry how much I love avocados for the way they add a healthy sort of richness to savoury dishes such as sandwiches and salads. Most people, however, don’t share my love for avos in this particular context; they would rather have their alligator pears well-sugared to take off the bitterness with a dash of milk thrown in for good measure. The resulting sweet mush is frozen and pretty much eaten like a non-dairy frozen dessert that, while not as creamy as proper ice cream, is certainly richer and more substantial than a standard-issue sorbet.
Avocados prepared and eaten this way have always left me rather cold, no pun intended. Avocados prepared as dessert have just never worked for me…until recently.
As mentioned previously, it’s avocado season in these parts and a kilo of these greeny-purple fruits will set you back just P 50.00 (US$ 1.15) and I was looking for ways by which I could extend my enjoyment of these seasonal treats. That was when an article on The Huffington Post‘s Taste section came in handy.
One of the delicious-looking recipes featured in the article was one for avocado brownies from the blog How Sweet it Is. Here, avocados are pretty much used to take the place of dairy products to give the finished fudge richness and a gorgeously smooth, bittersweet flavour that makes them more grown-up than conventional brownies, whether made to the fudge or cake methods.
Seriously, you won’t miss the butter or milk in these magnificently decadent squares. The mashed avocado makes the texture so incredibly dense and chewy that you might not really go back to the dairy-enriched original.
A few things, though: be sure to use dark chocolate with at least 55% cocoa solids to produce the wonted results. You need that particularly more-bitter-than-sweet character to balance the flavor. Another thing, I have never seen the avocado oil called for in the original recipe in any supermarket here in the Greater Manila Area. As a result, I resorted to extra-virgin olive oil to help smoothen the texture of the batter and add a slight but nevertheless delectable fruitiness to the finished product. And, instead of the granulated white sugar in the original recipe, I used muscovado sugar to add a bit of a caramel-like overtone. Besides, it’s healthier than plain white sugar.
Incidentally, while the recipe also calls for two eggs, I daresay you can turn this into a jim-dandy vegan treat (and I don’t say that too often) by replacing them with 1/2 cup pureed silken tofu.
- 2 large ripe avocados, peeled, seeded, and mashed as finely as possible
- 1/4 cup unsweetened cocoa powder
- 1 cup muscovado sugar
- 2 eggs or 1/2 cup pureed silken tofu (drained, unsweetened taho)
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt/sea salt
- 1/2 teaspoon baking soda
- 3/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 200 grams (2 bars) dark chocolate, melted
- 100 grams (1 bar) dark chocolate, coarsely chopped
Preheat oven to 350 degrees / Gas Mark 4; grease a 9-inch square cake tin or any cake tin of similar size.
Carefully mix together the mashed avocado and melted chocolate until well-combined. Stir in the sugar, eggs (or tofu), salt, and vanilla extract; mix well. Sift in the flour, cocoa powder, and baking soda; mix until well combined. Stir in the olive oil until a relatively smooth batter is achieved. Fold in the chopped chocolate and pour into the prepared tin.
Bake for 30 – 35 minutes; fudge will not test done when you poke it with a toothpick or skewer as it is very much like an extra-moist mud-cake. Allow to cool completely, then chill for at least two hours before cutting into small squares. Keep the squares small as the fudge is incredibly rich.
Makes approximately 36 – 40 small squares.