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High-Fiber, Gluten-Free Brownies - Quick Recipe
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
Nutritional Facts
Serving Size: 1 brownie (1/12 of recipe)
- Calories 120
- Carbohydrate 14 g
- Protein 3 g
- Fat 6 g
- Saturated Fat 1.3 g
- Dietary Fiber 2 g
- Cholesterol 15 mg
- Sodium 75 mg
This Recipe Serves 12
Ingredients
Cooking Spray
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)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.
- In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.
- Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.
- Bake for 18-20 minutes
- Let cool at least 15 minutes before cutting and removing from the pan
MAKE IT GLUTEN-FREE: Always confirm all ingredients are gluten-free as products can change.
Featured Cookbook
Healthy Calendar Diabetic Cooking
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!
- Calories 120
- Carbohydrate 14 g
- Protein 3 g
- Fat 6 g
- Saturated Fat 1.3 g
- Cholesterol 15 mg
- Sodium 75 mg
- Dietary Fiber 2 g
