These are another rather spontaneous recipe that I whipped up the other day as a result of having a few too many un-asthetic looking avocados. There was nothing wrong with the flavour, they just looked a bit pale and not quite so appetising as I would have liked for the photo. I had no real plan in mind (which is usually how this whole recipe creation thing goes) and just tossed them into my food processor, hoping for some inspiration to arise.
Luckily, this was the case and I decided, despite having no cocoa or cacao powder left in my cupboards, that I would attempt at making some super fudgey and delicious brownies. I swear I’ve just tried some of the most incredible brownies recently. I don’t know whats going on, but they just seem to be appearing everywhere I go to eat! Perfect flavour, consistency and just literally leaving me wanting to face plant into the entire brownie stack.
These are really quick and easy to make; I made the brownie mixture in my food processor, as I find this really saves me on time and is just such a breeze! In case you haven’t noticed by now, I’m completely obsessed with my food processor and it’s 100% the first kitchen gadget of mine that I would recommend to anyone. I’ve had my Magimix now for around 4 years I think and it still works as well as the first day I got it. Honestly, I can’t sing it’s praises enough. They’re so versatile and I’ve definitely got more than my moneys worth through use. I use it at least once a day and it’s still in very good condition!
I was pretty happy with the result of these brownies.. in fact, that would be very happy. They’re soft, fudgey, moist and packed with chocolate! They’re not actually overly sweet in themselves, which I rather like and the frosting just adds that extra little something to make them that bit more indulgent. I know technically we’re still in Summer, but I’m already excited for more Autumnal baking and recipes, so have started adding pecans into everything!
Salted Caramel Frosted Avocado Brownies
2 ripe medium avocados
3 heaped Tbsp Nush Almond/Cashew Yoghurt
4 Tbsp vegan chocolate protein- I used Womens Best
70g 85% Dark chocolate
1/2 cup coconut sugar
1 Whole egg
1 cup oat flour
Tsp baking powder
Pinch sea salt
1/3 tsp bicarb
3 tbsp smooth cashew butter
2 tbsp Nush Cashew/almond Yoghurt
2 Tbsp agave/maple syrup
Sea salt, pecans and chopped dark chocolate to decorate
Grease a brownie tray with a little coconut oil or line with baking paper and preheat your oven to 180c.
In a food processor, combine the avocado, yoghurt and coconut sugar and blend until well combined. Crack in the egg and blend again.
Melt your chocolate and pour this into the mixture and pour this into your wet ingredients, then blend for a few seconds.
Now, add in all of the dry ingredients and blend again so that everything is well incorporated and you’re left with a smooth, chocolatey batter.
Pour this into your brownie tin and pop these into the oven for around 13 minutes, then remove and allow to cool.
Meanwhile, to make the frosting, combine the cashew butter, yoghurt and sweetener of choice and mix these together to create a smooth, creamy mixture.
Once the brownies are cool, spread with a generous coating of the caramel frosting and garnish with some chopped pecans, chocolate chunks and a little extra sea salt. Slice into portions and enjoy!