I had a blast baking avocado brownies for Dr. Oz this week. He challenged me and a couple of other women to use some unusual ingredients to help add protein to delicious dishes that you might not think of as protein packed.
My daughter Mary and I discovered delicious avocado chocolate pudding last year, and I had offered to make this for the show, but the producers called back and said that Dr. Oz asked if I would make avocado brownies instead. Mary is an enthusiastic and adventurous little chef and we have a great time in the kitchen together. She helped me perfect this recipe.
Dr. Oz had us make these for a beautiful woman named Lanada Williams, who had indicated she wanted to add protein to her diet, but she was bored with meat. Betsy and Jennifer, the two other cooks, made equally fun and delicious dishes. Betsy made pasta with pumpkin seed pesto, and Jennifer made a sun-dried tomato crudite dip. It was all delicious, but Dr. Oz LOVED the brownies and made a point of emphasizing it after the segment was over.
I made a lot of brownies, and the awesome crew was loving them. We still had some leftover and Wayne was handing them out backstage and as the audience was filing out, they were all asking me for the recipe. It will post on Dr. Oz’s website in a couple of weeks (and I will post the segment when it airs for all the great details), but for everyone who was asking and all of you who didn’t know you could make amazing AND healthy brownies using avocados, here you go!
- 4 eggs (I used eggs from local, happy free-range chickens that eat organic and vegetarian diets)
- 1 cup sugar (I used natural raw turbinado cane sugar)
- 8 oz. semi-sweet chocolate chips (I used Enjoy Life’s Mini Chips - Diary, Nut & Soy Free)
- 1/2 cup cacao powder (I used Navitas Naturals organic Raw Chocolate Powder)
- 1/2 cup almond meal (I used Bob’s Red Mill Almond Meal)
- 1/2 teaspoon good sea salt (I used Himala Salt)
- 2 teaspoons vanilla extract (homemade by Green Diva Jenifer for holidays last year)
- 2 ripe avocados – mashed smooth
- Using an electric mixer (or if you want to burn some extra calories to offset these delicious goodies, whisk by hand), whip the eggs and sugar till it gets pretty fluffy.
- Melt the chocolate chips – I did it directly in my small stainless steel pan over low heat. Just KEEP stirring. It melts fairly quickly.
- Go back to your fluffy eggs and sugar mix and start mixing again, slowly adding the melted chocolate. Oh boy . . .
- Once all is well combined, put away the electric mixer and start using a wooden spoon to blend in the cacao powder, almond meal, salt and vanilla extract. Yes, it is a bit thick and sticky . . .
- Preheat oven to 350.
- Mash up those avocados. After mashing it up pretty well by hand, I reverted to the electric mixer to get it as smooth as possible. If you have chunks of avocado, they will definitely show up in your brownies and it kind of freaks people out, so do your best to get these babies mashed up good.
- Now fold in the avocados to your thick chocolate mix. You can use the electric mixer again if you want.
- Pour into your baking pan (I used a 8 x 8). I also successfully made some fun shapes using stainless steel cookie cutters (I dipped them in oil so the brownies wouldn’t be too hard to release).
- Bake for about 30 minutes — depending on the exact size of your pan, but 30 minutes worked for the 8 x 8. Use a wooden toothpick or chopstick to test the middle. When it comes out clean, you are done!