California Avocado Brownies with Avocado Cheesecake Filling

For the brownies:

1. Preheat the oven to 350° F.
2. Line an 8 x 8-inch baking pan with a strip of foil, extending over two sides. Spray the interior of the pan with baking spray.
3. Place 2/3 cup of the pureed avocado in a medium bowl.
4. Whisk 1 cup sugar, the oil, and ½ tsp. vanilla into the avocado puree.
5. Whisk in two eggs, along with the water to loosen the batter.
6. Whisk in the flour, cocoa, baking powder and salt.
7. Pour about half of the batter into the prepared pan. Spead it into the corners.

For the filling:

1. In the food processor with the remaining avocado puree, add the cream cheese, remaining ½ cup sugar, remaining egg, lemon juice, and 1 tsp. vanilla. Puree until smooth, scraping down the sides and pureeing again.
2. Pour the filling on top of the brownie layer. Gently smooth the filling over the brownie layer.
3. Top with the remaining brownie batter. Lightly spread the batter over the filling.
4. 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.
5. Let the brownies cool fully in the pan. Cut them into large squares.
6. Store the brownies in an airtight container or covered with plastic wrap.

Variations: For an avocado cheesecake swirl, spread all the brownie batter in the pan. Pour the filling on top and gently draw a knife through it to swirl. Bake for the same time. When storing, the color will keep best with plastic wrap directly on top of the brownies.

For Christmas, sprinkle red decorator’s sugar or shapes on top. For Easter, sprinkle sugar egg shapes on top.

Beverage Pairing: Cold milk