High-Fiber, Gluten-Free Brownies

15 min prep time
20 min cook time
12servings
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by iStock
High-Fiber, Gluten-Free Brownies

How to Make High-Fiber, Gluten-Free Brownies

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. Try topping them with fresh raspberries too.

15 min prep time
20 min cook time
12servings
1 brownie
Print Recipe >

Step-By-Step Instructions:

  1. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.

  2. In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.

  3. Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.

  4. Bake for 18-20 minutes

  5. Let cool at least 15 minutes before cutting and removing from the pan. Cut into 12 equal-sized brownies.

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Nutrition facts

12 Servings

  • Serving Size
    1 brownie
  • Amount per serving Calories 110
  • Total Fat 6g
    • Saturated Fat 1.6g
    • Trans Fats 0g
  • Cholesterol 15mg
  • Sodium 75mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 125mg
  • Phosphorous 50mg
Ingredients
nonstick cooking spray
1 whole
black beans (rinsed and drained)
3/4 cup
olive oil
1/4 cup
water
2 tbsp
eggs (1 egg plus 2 egg whites)
3 large
cocoa powder
1/4 cup
low calorie sugar substitute (plus 1 tbsp)
1/4 cup
instant coffee
1 tsp
vanilla extract
1 tsp
mini chocolate-chips (gluten-free)
1/4 cup
all-purpose Gluten-Free Baking Mix
1/3 cup

Reviews & Ratings

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4
Overall Rating
Showing 4 of 8 Results

Not recommended

Absolutely horrible. The texture and taste is horrific. My husband and I spit it out and threw out the entire thing.
No, I don’t recommend

Recommended

Much denser than I expected. I used swerve as the sweetener to avoid the aftertaste. I also used Lily’s chips and should have added more. Couldn’t taste the beans.

Recommended

Newer sugar substitutes include allulose and erythritol. They work great to substitute for granulated sugar and won't raise your blood sugar. Coconut sugar is a good substitute for brown sugar as it is less processed and still has some fiber, but it does raise the blood sugar.

Not recommended

Not recommending this recipe for the sweetener, not the taste or texture. This recipe desperately needs updating to include other sweetener alternatives besides Splenda. I used Stevia and it gives it a terrible aftertaste. More testing needed for maple syrup, honey, agave, or other types of sweetener. Also needs to include an option for making the bean “paste” in a food processor rather than blending everything together. I blended the beans/oil/water to make a thick paste in the food processor, then hand-mixed or folded all other ingredients by hand. Please update this recipe or find a better one. I’ll volunteer to do the test kitchen myself!
No, I don’t recommend