No need for butter — this brownie recipe from Dr. Taz Bhatia, integrated health expert and author of What Doctor’s Eat, uses avocado in its place. I realize for most of us these are not the most go-to ingredients in the pantry, but I can assure you, they are worth the extra trip to the grocery store. I’ve made these twice in one day today and they are delicious!
This is brilliant! Not only are avocados one of the most nutritious fruits, (Yes, they are a fruit) they are also an excellent source of monounsaturated fats such as oleic and linoleic acid. These fats promote the health of your heart. They play a vital role in regulation of cholesterol AND replacing the butter called for in your usual brownie recipe plus replacing the vegetable oil with the healthier coconut oil is definitely a win-win! (Here’s a link of a Huffington Post article from years back, if you’d like to know why.)
By the way, you’ll never taste the avocado. I have the pickiest children alive, and they never knew. Ha!
For information on how to pick, ripen and store that perfect Avocado click here. ;)
- 1 large avocado
- 1/2 cup coconut oil
- 1/2 cup coconut nectar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened cacao powder
- 1/4 cup Enjoy Life semi-sweet chocolate mini chips
- 1/2 tsp sea salt
- 1 tsp baking soda
1. Preheat oven to 350° F.
2. Combine avocado, coconut oil, coconut nectar, and vanilla in a food processor or blender.
3. Then, place ingredients in a mixing bowl and stir in eggs.
4. Pour in coconut flour, cocoa powder, chocolate chips, sea salt, and baking soda. Stir until well-combined.
5. Grease an 8 x 8 inch baking pan/dish* with coconut oil and add batter.
*If you opt for a glass dish, remember to reduce the oven temperature by 25º to avoid overbaking and overbrowning. You don’t want to miss out on those delicious crunch-chewy edges.
Makes 8 brownies, 500 calories each YIKES! <—-Sooooooo worth it!