Mayan Mudslide Brownies
1/4 cup unsalted butter
4 ounces semisweet chocolate, coarsely chopped
3/4 teaspoon instant coffee
1 cup all purpose flour
2 tablespoons unsweetened cocoa powder (I used dark cocoa)
3/4 teaspoon baking powder
1/4 teaspoon finely ground sea salt + 1/8 teaspoon
1 large avocado from Mexico, peeled, pitted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon Mexican vanilla
1 large egg
1/4 cup dark chocolate chips
1/3 cup finely chopped lightly salted cashews
1/3 cup shaved sweetened coconut
1/3 cup canned dulce de leche
Preheat oven to 375 degrees F. Line an 8x8-inch baking dish with foil, and coat foil with nonstick cooking spray.
Melt butter in a small saucepan over medium; turn heat off and stir in semisweet chocolate and instant coffee until melted and smooth. Remove from heat and set aside.
In a medium bowl, stir together flour, cocoa, baking powder, and 1/4 teaspoon salt until well combined. In a large mixing bowl, using a mixer on medium speed, beat avocado until creamy - about 1 minute. Beat in granulated sugar and brown sugar until well incorporated - about 1 minute. Beat in vanilla and egg until well combined. Beat in melted chocolate mixture until well combined. Reduce mixer speed to low and beat in flour mixture until combined - about 1-2 minutes.
Spread batter evenly into prepared dish. Evenly sprinkle chocolate chips over the surface, followed by cashews, coconut, and additional 1/8 teaspoon sea salt; bake 15 minutes. Remove dish from oven. Warm dulce de leche in a small bowl, in the microwave, until a liquid consistency is reached - about 30 seconds to 1 minute; drizzle evenly over brownies. Return dish to oven and bake an additional 10-15 minutes or until well risen and set. Cool completely on a wire rack. Freeze, if desired, for easier slicing.
To slice, lift out foil and slice brownies into bars.
Makes 16 brownies