A Low-Fat Twist on a Classic Favorite

It’s the weekend (yay!) and while we’re supporters of kicking off your shoes and letting loose, we don’t want to abandon our healthy eating practices all-together. That’s why this weekend we’re delivering you a recipe for  gluten free chocolate brownies that you can indulge in guilt free. With a recipe as healthy as this one, there’s no deciding between desert and that glass of wine. Turns out you can have your cake (er brownie) and eat it too! Read on for the recipe and get your weekend started on a delicious and nutritious foot.

I don’t know what it is but when my sweet tooth kicks in, my cravings last for days before I can finally kick them. Of course, even in LA, there is no way of hiding from a good dessert. In fact, it seems that my cravings and the availability of sweets seem to be serendipitously in sync. I crave chocolate and wouldn’t you know, I come home to find my roommate whipping up a batch of cookies. Not only that, but the next day at work we’re celebrating a birthday with cupcakes from my favorite shop. Cut to the weekend and we’re out ordering the flour-less chocolate cake after dinner. Like all good things (or is it bad?) desserts seem to come in waves of three.

Given that I’ve spent a considerable (read embarrassing) amount of time figuring out how to indulge my cravings without feeling like a total glut, I’ve come across some really amazing food blogs. The one that I’m currently obsessing over is Ambitious Kitchen. With a mix of low-fat, vegan, and gluten free recipes ranging from breakfast to desert, this site is a girl’s best friend.  While pouring over her blog, I was inspired by a recipe she had for flour-less, black bean, avocado brownies. Check out my take on this yummy treat and let me know what you think!

Recipe adapted from Ambitious Kitchen

Ingredients

• 1 15 oz can of black beans rinsed and drained
• 3/4 c egg substitute like Egg Beaters
• 1/2  a large ripe avocado
• 1 tsp coconut oil
• 2/3 c unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 teaspoon sea salt
• 2 tbs PB2 powdered peanut butter
• 2 tsps  vanilla extract
• 2 tbs unsweetened vanilla almond milk
• 1/4 c brown sugar substitute, (like Splenda)
• 1/3 c + 2 tbs chocolate chips (I like dark chocolate)

Instructions

1. Preheat oven to 350 degrees F. Coat a 8×8 inch baking pan with non-stick spray.
2. Place all ingredients except chocolate chips into blender or food processor. Mix until the batter is smooth.
3. Fold 1/3 cup chocolate chips into batter.
4. Pour into pan and top with remaining chocolate chips.
5. Bake for 25-35 minutes. Brownies are done when the top begins to crack and a knife inserted in the center comes out mostly clean.
6. Let brownies cool on wire rack then cut into squares.

 

 

What’s your favorite guilt-free dessert recipe? Leave us the link below or tweet it to us @SingleDiariesXO!

Superbly Single,

Jen