Don’t be afraid of the black beans in this recipe. You can’t taste them and they give a nutrition kick and fiber boost that you won’t find in regular brownies.
Prep Time: 15 minutes
Serving Size: 1 brownie (1/12 of recipe)
3/4 cup canned black beans, rinsed and drained
1/4 cup canola oil
2 Tablespoon water
1 egg + 2 egg whites
1/4 cup cocoa powder
1/4 cup + 1 Tbsp Splenda Sugar Blend
1 teaspoon instant coffee
1 teaspoon vanilla extract
1/3 cup gluten-free biscuit and baking mix (such as Bob Red Mill’s)
1/4 cup mini chocolate-chips (gluten-free)
MAKE IT GLUTEN-FREE: Always confirm all ingredients are gluten-free as products can change.
by Lara Rondinelli, RD, LDN, CDE, and Chef Jennifer Bucko
Find November's featured recipes in Healthy Calendar Diabetic Cooking! It includes an entire year’s worth of recipes along with grocery lists to make it easier than ever to eat healthy!