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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
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:
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Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.
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In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.
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Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.
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Bake for 18-20 minutes
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Let cool at least 15 minutes before cutting and removing from the pan. Cut into 12 equal-sized brownies.
Nutrition facts
12 Servings
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Serving Size
1 brownie
- Amount per serving Calories 110
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Total Fat
6g
- Saturated Fat 1.6g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 75mg
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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
Not recommended
Recommended
Recommended
Not recommended