This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.
I'm pretty traditional when it comes to baking, very rarely if ever do I subsititue something low cal or better for me in my baking. It almost seems sacreligious. So when I heard about replacing the oil in baking with equal amounts of avocados I was hesitant.
I mentioned it to B and he decided he was up for it so I figured, what can it hurt!? After looking around the Avaocados from Mexico's website I decided to make the Avocado Chili Brownies. I just recently had Spicy Hot Chocoalte and I like the heat and the chocolate together so I figured this would have a similar sweet kick to it.
Okay here goes 🙂
Start by preheating your oven to 350 degrees.
Then begin melting 10oz of chocolate and 1 stick of butter. While the chocolate and butter are melting combine 1 pinch of sea salt, 1 1/4 cup flour, 2 tablespoons unsweetened dark cocoa powder, 1 teaspoon chili powder and ½ teaspoon cinnamon.
Continue to stir the chocolate and the butter until it has completely melted. Then add 1 avocado, pureed.
Stir until completely combined and then turn off the heat. Add 1 1/2 cups white sugar 1/2 cup brown sugar.
This is when I transfered it to my stand mixer. Let cool and then add three of the eggs
Once you combined the first three eggs throughly add 1 tablespoon of vanilla and the remaing two eggs. Whisk until completely combined and then add the dry ingredients. Mix until just incoprorated.
Then add to a greased 9×13 pan
Bake for 30-35 minutes until a toothpick inserted into the middle comes out clean!
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
1 tablespoon vanilla extract
Preheat oven to 350 degrees F.
Melt 10oz of Chococlate and 1 stick of butter until smooth, then add the 1 halfed and pitted pureed avocado. Stir until everything is combined.
While the chocolate and butter are melting combine1 pinch of sea salt, 1 1/4 cup flour, 2 tablespoons unsweetened dark cocoa powder, 1 teaspoon chili powder and ½ teaspoon cinnamon.
After the avocado has been incorporated into the chocolate mixture turn off the heat and add 1 1/2 cups sugar and a 1/2 cup brown sugar.
Let the mixure cool and then add 3 eggs and 1 tablespoon vanilla. Stir until everything is well combined and then add the remaining two eggs.
Add the dry ingredients until just incorporated being careful not to over mix.
Pour into a buttered 9×13 pan and bake for approximately 30-35 minutes.
So now I'm sure you're all wondering….
Can you taste the Avocado?
Personally I couldn't the main flavors I picked up where the chocolate and the chili pepper which was nice and sutle and not too overwhelming at all. B is a fan too!
After making my brownies I entered the Avocados from Mexico's Better Baking Sweepstakes. It was really easy. All I had to do was “Like” Avocados from Mexico and complete the sweepstakes registration form. You can enter now until 12/31/12. The Grand Prize is a $2,500 iCard Gift Card. Enter, bake some brownies and win something!