Avocado Brownie (vg) Recipe
A rich, fudgy chocolate brownie made with creamy avocado, served with a scoop of seasonal sorbet
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Ingredients
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Brownie
Finishing & Serving
Method
Brownie
- 1
Prepare and preheat
Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
- 2
Melt chocolate
Place chopped chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler. Stir in the hot espresso/coffee until fully combined and glossy. Set aside to cool slightly.
- 3
Prepare avocado base
In a medium bowl, mash ripe avocado until very smooth (use a blender or food processor for a silkier texture). Measure 1 1/2 cups mashed avocado and transfer to a large mixing bowl.
- 4
Combine wet ingredients
To the mashed avocado, add granulated sugar, brown sugar, oil, vanilla extract and eggs. Whisk vigorously until mixture is uniform and slightly aerated (about 1–2 minutes).
- 5
Incorporate chocolate
Pour the slightly cooled melted chocolate and coffee mixture into the avocado mixture. Stir until completely combined and homogeneous.
- 6
Mix dry ingredients
Sift together the cocoa powder, flour, baking powder and salt into a small bowl to remove lumps. Gradually fold the dry mixture into the wet chocolate-avocado batter using a spatula, folding just until no streaks remain. If using nuts, fold them in now.
- 7
Bake
Transfer batter to the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for 18–24 minutes, rotating the pan halfway through. The brownie should be set around the edges with a slightly fudgy center; a toothpick inserted near the center should come out with moist crumbs (not wet batter).
- 8
Cool
Remove from oven and place on a wire rack. Let cool completely in the pan (about 45–60 minutes) to finish setting. Use the parchment overhang to lift the brownie from the pan and transfer to a cutting board. For cleaner slices chill for 30 minutes before cutting if desired.
Finishing & Serving
- 9
Portioning and plating: Cut the cooled brownie into 8 equal squares. Place one brownie square on each plate.
- 10
Add sorbet: Top or place beside each brownie with one scoop (about 1) of seasonal sorbet. If sorbet is very hard, let it sit 5 minutes at room temperature for easier scooping.
- 11
Garnish: Lightly dust the brownie and plate with the reserved cocoa powder, sprinkle a small pinch (about 1/8 tsp) of flaky sea salt over each brownie to enhance flavor, and add a mint leaf for color if using.
- 12
Serve: Serve immediately so sorbet remains cold against the warm-to-room-temperature brownie. Provide spoons for the sorbet and forks for the brownie.