[donotprint] Brownies have been and continue to be my all time favourite sweet indulgent treat.
My usual preference is for a brownie that is dense chewy and intensely chocolaty. I’m not a fan of the drier almost biscuit like brownies, though I am quite partial to the even softer dessert time brownie. You the kind that is comparable to a squidgy chocolate fudge cake topped with chocolate cream icing…yet even more luscious than it’s cake counterpart.
When I’ve baked brownies in the past I’ve left them bare….and more often than not ended up topping them with nut butter the surprising choice usually being Maranatha No Stir Almond Butter Creamy..it just works! It’s one of the sweetest nut butters in my stock pile; it’s like instant maple almond icing!
When Sonia posted her Sweet Potato Brownies at the end of last year I was majorly intrigued and had them in the back of my mind on my must make list ever since. Earlier in the week the time came to make them. I got a craving and longing like no other for something rich and chocolaty so there was no better time to get baking and experimenting!
Canned pumpkin was the first substitution! I also went with flax eggs and coconut sugar to complete the mix up. I also opted for buckwheat flour to make them gluten/wheat free
Even as they baked I didn’t have any great intention of lathering on icing. I was all for simply trying the pumpkin and avocado laced brownies straight up as they were. I had the patience to allow them to cool and then the instant urge to take them to the next level.
Out came another avocado along with some agave syrup, cocoa powder and vanilla extract. Smashed and blended until smooth and creamy. A quick dip of the baby finger to taste test…it was damn good!
Spread over the top of the lap of brownie, yet to be sliced, sitting on my chopping board. 12 or 9…how many brownies should I cut up that was the question. I went with nine seen as the majority of the time my eyes are as big as my belly I’m not sure how I manage to squeeze all the food in there sometimes!
Man they were luscious. Dense creamy rich chocolate brownies. Cake like around the edges with a chocolate fudge centre. I was almost defeated by one! I had breakfast round one at the time but I had every great intention of the brownie being round one so I sat down and tucked in…I contemplated not finishing but I just couldn’t let it go to waste.
Divine! That is all! [/donotprint]
Chocolate Avocado Pumpkin Brownies with Creamy Chocolate Icing (inspired by and adapted from The Healthy Foodie)
Preparation Time – 15 minutes
Cooking Time – 25 minutes
- 1 medium ripe avocado
- 1/4 cup (50g) coconut sugar
- 1 cup pumpkin puree (approx. 215g)
- 1/2 cup (60g) Dutch unprocessed cocoa powder
- 1/2 cup (60g) buckwheat flour
- 1/2 cup (125ml) unsweetened apple sauce
- 2 tbsp ground flax + 6 tbsp water
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 a large ripe avocado
- 3 tbsp agave syrup
- 2 tsp vanilla extract
- 1/4 cup (30g) Dutch unprocessed cocoa powder
- Preheat oven to 180C (350F).
- Whisk together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Meanwhile blend together apple sauce, vanilla extract, pumpkin puree and avocado.
- Mix together cocoa powder, buckwheat flour and baking powder.
- Add flax eggs to applesauce mixture and stir to combine before adding the dry ingredients.
- Fold to combine the wet and dry ingredients together before placing an 8 – 9 ” square baking pan lined with parchment paper.
- Pour in brownie mixture and spread evenly with a spatula or baking of a large spoon. Bake in the preheated oven for 25 minutes. Remove and allow to cool for at least 15 minutes before removing from tray. Ideally leave to chill for a few hours in the fridge!
- Blend together creamy icing ingredients and spread over cooled/chilled slab of brownie before slicing in to 9 large brownies. Store in the fridge for up to a week…if they last that long!