California Avocado Brownies with Avocado Cheesecake Filling

HomeRecipesMeals & DishesDessertsCalifornia Avocado Brownies with Avocado Cheesecake Filling

Total Time: 50 min

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Cook Time: 30 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 180

Total Fat 10g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 3.5g

Cholesterol 45mg

Sodium 130mg

Total Carbs 22g

Dietary Fiber 3g

Total Sugars 14g

Protein 4g

Potassium 154mg

Vitamin A 73mcg; Vitamin C 1mg; Calcium 30mg; Iron 1mg; Vitamin D 0mcg; Folate 15mcg; Omega 3 Fatty Acid 0.06g.

% Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 2%; Iron 6%; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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. California Avocado Brownies make a delicious dessert or snack.

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Serves: 16

Ingredients
Instructions

1 cup very-well pureed ripe, Fresh California Avocados, divided 1 1/2 cups sugar, divided 2 Tbsp. vegetable oil 1 1/2 tsp. 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 tsp. baking powder 1/2 tsp. sea salt 8 oz. cream cheese, at room temperature 1 tsp. lemon juice

For the brownies:

Preheat the oven to 350° F.
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.
Place 2/3 cup of the pureed avocado in a medium bowl.
Whisk 1 cup sugar, the oil, and ½ tsp. vanilla into the avocado puree.
Whisk in two 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. Spead it into the corners.

For the filling:

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.
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.
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.

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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.