Black Bean Brownies (Low-Sat Fat, Low-Sugar, Low-Carb)
Per serving
I was given a pamphlet on recipes that use beans and the original recipe for these brownies was included. I switched the sugar to Splenda, the eggs to egg substitute (or the same amount of liquid egg whites) and the vegetable oil to canola oil. They're just as good as a traditional brownie but you won't feel bad letting your kids eat them (and eat them they will)!
Ingredients
16 serv.Step-by-step instructions
- 1
Preheat oven to 350.
- 2
Spray an 8x8 square baking dish with cooking spray.
- 3
Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
- 4
Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
- 5
Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
- 6
I've also noticed that the texture gets better after being refrigerated.
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