I was watching TV the other day and saw chef Rocco DiSpirito doing these black bean brownies to help this guy lose weight. He explained how his recipe was not only low-fat, it was actually healthy and you could eat as much as you want.
This sounded like a great approach to getting my kids to eat healthy stuff, so I got online and looked up his recipe.
His approach is low-fat, gluten free, which will certainly help you lose weight. The problem is he relies on low-fat vs good-fat, and he uses sugar-free ingredients to sweeten the brownies.
These products often contain chemicals like Aspartame that the human body can’t break down or absorb. In fact, the body’s only way to protect itself against those toxins is to surround them in fat.
So I conducted an experiment to make a healthful brownie that wasn’t just a diet product.
I replaced all the dairy fats with avocado and used brown rice flour and zucchini to go gluten free and replace eggs for protein. Used cocoa and cocoa-based dark chocolate chunks and raw cane sugar to sweeten it without loading it with too much refined sugars.
Surprisingly, they came out pretty good. The only thing I would do different next time is add some walnuts or pecans for texture.
2 cups brown rice flour
1 cup raw cane sugar
1/8 cup ground flax
1/4 cup cocoa
1 tsp baking powder
2 mashed avocados
1 cup shredded zucchini
1.5 cup water
1.5 cups cocoa-based dark chocolate chunks
Preheat oven to 350f
Mix all ingredients except chocolate chunks into a smooth batter.
Stir in chocolate chunks
pour into a cake pan (grease the pan with cooking spray)
bake for 35-45 mins
For even more flavor, dust the top with coarse sea salt.