California Avocado Brownies with Avocado Cheesecake Filling
These deep-chocolate brownies are made with avocado in the batter and feature a vibrant green avocado cheesecake filling or swirl! The lemon juice in the cheesecake filling adds a tang to this indulgent dessert and helps to keep it green.
Recipe provided by the California Avocado Commission
Recipe provided by the California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
California Avocado Brownies with Avocado Cheesecake Filling
Prep Time20 Minutes
Servings16
Cook Time30 Minutes
Ingredients
1 cup well pureed California Avocados, divided
1 1/2 cups sugar, divided
2 tablespoons neutral-flavored cooking oil
1 1/2 teaspoons vanilla extract, divided
3 large eggs, divided
1/2 cup water
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon sea salt
8 ounces cream cheese, at room temperature
1 teaspoon lemon juice
Directions
- Heat the oven to 350 F.
- Line an 8×8-inch baking pan with a strip of foil, extending over two sides. Spray the interior of the pan with baking spray.
- TO MAKE THE BATTER: Place 2/3 cup of the pureed avocado in a medium bowl.
- Whisk 1 cup of sugar, the oil and 1/2 teaspoon vanilla into the avocado puree.
- Whisk in 2 eggs, along with the water to loosen the batter.
- Whisk in the flour, cocoa, baking powder and salt.
- Pour about half of the batter into the prepared pan. Spread it into the corners.
- TO MAKE THE FILLING: In the food processor with the remaining avocado puree, add the cream cheese, remaining 1/2 cup sugar, remaining 1 egg, lemon juice and 1 teaspoon vanilla. Puree until smooth, scraping down the sides and pureeing again.
- Pour the filling on top of the brownie layer. Gently smooth the filling over the brownie layer.
- Top with the remaining brownie batter. Lightly spread the batter over the filling.
- Bake for 35 to 40 minutes, until a tester inserted in the middle comes out with just a little batter. The edges should pull away from the sides of the pan.
- Let the brownies cool fully in the pan. Cut them into large squares.
- Store the brownies in an airtight container or covered with plastic wrap.
VARIATION: For an avocado cheesecake swirl, spread all the brownie batter in the pan. Pour the cheesecake filling on top and gently draw a knife through it to swirl. Bake for the same time.
TIP: When storing, the color will keep best with plastic wrap directly on top of the brownies.
20 minutes
Prep Time
30 minutes
Cook Time
16
Servings
Directions
- Heat the oven to 350 F.
- Line an 8×8-inch baking pan with a strip of foil, extending over two sides. Spray the interior of the pan with baking spray.
- TO MAKE THE BATTER: Place 2/3 cup of the pureed avocado in a medium bowl.
- Whisk 1 cup of sugar, the oil and 1/2 teaspoon vanilla into the avocado puree.
- Whisk in 2 eggs, along with the water to loosen the batter.
- Whisk in the flour, cocoa, baking powder and salt.
- Pour about half of the batter into the prepared pan. Spread it into the corners.
- TO MAKE THE FILLING: In the food processor with the remaining avocado puree, add the cream cheese, remaining 1/2 cup sugar, remaining 1 egg, lemon juice and 1 teaspoon vanilla. Puree until smooth, scraping down the sides and pureeing again.
- Pour the filling on top of the brownie layer. Gently smooth the filling over the brownie layer.
- Top with the remaining brownie batter. Lightly spread the batter over the filling.
- Bake for 35 to 40 minutes, until a tester inserted in the middle comes out with just a little batter. The edges should pull away from the sides of the pan.
- Let the brownies cool fully in the pan. Cut them into large squares.
- Store the brownies in an airtight container or covered with plastic wrap.
VARIATION: For an avocado cheesecake swirl, spread all the brownie batter in the pan. Pour the cheesecake filling on top and gently draw a knife through it to swirl. Bake for the same time.
TIP: When storing, the color will keep best with plastic wrap directly on top of the brownies.