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
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