A Low-Fat Twist on a Classic Favorite
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.
- 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)
- Preheat oven to 350 degrees F. Coat a 8×8 inch baking pan with non-stick spray.
- Place all ingredients except chocolate chips into blender or food processor. Mix until the batter is smooth.
- Fold 1/3 cup chocolate chips into batter.
- Pour into pan and top with remaining chocolate chips.
- 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.
- 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!