Brooke Williamson’s Avocado Chocolate Brownies 🥑 | Bobby’s Triple Threat | Food Network

The surprise ingredient that makes these brownies so rich and fudgy? Avocado! Brooke puts a unique twist on this classic dessert, swapping in avocado for extra creaminess without sacrificing any chocolatey goodness.
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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Avocado Chocolate Brownies
Level: Easy
Total: 1 hr 55 min (includes cooling time)
Active: 25 min
Yield: 9 brownies

Ingredients

1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 tablespoon instant espresso powder
1 ripe avocado, peeled, pitted and mashed (about 2/3 cup)
2 large eggs
3/4 cup packed light brown sugar
1/4 cup unsweetened dark cocoa powder
1/2 teaspoon iodized salt
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup tahini, stirred until smooth
1 tablespoon toasted white sesame seeds

Directions

Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.

Melt the butter and chopped chocolate in a heatproof bowl or in the top of a double boiler over simmering water, stirring until smooth. Remove from the heat and whisk in the espresso powder. Let cool slightly.

Combine the mashed avocado, eggs, brown sugar, cocoa powder, salt and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth. Next, add the slightly cooled chocolate mixture and mix until fully combined.

Add the flour to the batter and fold with a rubber spatula until just incorporated. Transfer the batter to the prepared pan and smooth the top. Drizzle the tahini across the top and use the back of a spoon to swirl it into the batter. Sprinkle evenly with toasted sesame seeds.
Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs, 24 to 30 minutes. Let cool completely in the pan, then lift out using the parchment and cut into 9 squares.

Cook’s Note
Use a ripe, soft avocado. Cooling the melted chocolate slightly before adding it prevents curdling. The espresso intensifies the chocolate flavor and enhances fudginess without making the brownies taste like coffee.

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Brooke Williamson’s Avocado Chocolate Brownies | Bobby’s Triple Threat | Food Network


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