Mayan Mudslide Brownies

Ingredients

• 125g dark sweet chocolate, chopped
• 1/2 stick unsalted butter
• 3/4 teaspoon coffee
• 1 cup all purpose flour
• 2 tbsp unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 large avocado, pitted, flesh scooped out (avoid the dark green part near the skin)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1 large egg
• 1/2 cup semi sweet chocolate chips
• 1/3 cup salted cashews, chopped
• 1/3 cup dulce de leche
• 1/8 tsp salt

Directions

1. Preheat oven to 350 F.
2. Line an 8x8 inch baking pan with non-stick baking paper.
3. Melt the butter and chocolate in a medium sized bowl, over a heavy saucepan of simmering water. You can also use a double boiler. Remove from the heat. Add the coffee and stir until smooth. Set aside.
4. Sift the flour, cocoa powder, baking powder and 1/4 tsp salt in a bowl. Stir until mixed.
5. In another bowl, beat the avocado until light, creamy and well mashed for about a minute or two with a mixer on medium speed. Add in the brown sugar and granulated sugar. Beat until well incorporated. Beat in the vanilla and egg. Add the melted chocolate and beat until well combined.
6. Change the mixer to a hand whisk. Gradually add the flour and stir gently until just combined.
7. Spread the batter evenly into the baking pan. Sprinkle 1/4 cup of the chocolate chips over the surface evenly, followed by the salted cashews, then the remaining 1/4 cup of chocolate chips. Lastly, sprinkle the 1/8 tsp salt over it. Bake for 15 minutes.
8. Remove the pan from the oven. Drizzle the dulce de leche evenly over the brownie. Return to the oven and bake for another 10-15 minutes until set and well risen. Cool completely in the pan on a wire rack. Freeze brownies for easier cutting.