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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 56.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 76.9 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Black Bean Brownies lite calories by ingredient
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Black Bean Brownies lite

Submitted by: KNITSNSPINS


Number of Servings: 18

Ingredients

    15 oz black beans, drained
    1/4 Cup Brown Sugar Splenda
    3/4 C + 1 Tbsp egg whites
    .5 cup cocoa powder
    1 tsp baking soda
    2 tsp vanilla extract

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Directions

Preheat oven to 350*. Put aluminum foil cupcake liners in cupcake tin.

Mix in a food processor.
Whirl beans until smooth. Add other ingredients. Whirl until blended, scraping the side of the bowl occasionally.

Pour into cupcake tin.

Bake for 25 minutes, or until toothpick stuck in the middle of a brownie comes out clean.

Once cooled, remove from cupcake liners, freeze individually, and pull out as needed.

Number of Servings: 18

Recipe submitted by SparkPeople user KNITSNSPINS.






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Member Ratings For This Recipe


  • Good
    3 of 3 people found this review helpful
    I used dark chocolate cocoa so I replaced 1 Tbsp of egg with Agave nectar to account for the extra bitterness of the dark. I also made them in mini-muffin tins and added a few dark chocolate chips to each. Add a little lite whipped cream and they're even better. - 3/20/08

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  • Very Good
    2 of 2 people found this review helpful
    Admittedly, when I saw black beans as an ingredient for a brownie I was hesitant to try this. However, it turned out great! Very moist! I got 1 dozen rather than the 18 servings indicated, so maybe I overpoured the batter. Will make again! - 9/27/07

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  • Bad
    0 of 1 people found this review helpful
    I haven't met a calorie I didn't like -- seriously -- until I made these brownies. And I had incorporated some of the suggestions I read here. Still had to toss the balance of the batch. - 7/13/09

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  • This was a disaster for me, and I could only eat half of a brownie. The cocoa made them too bitter. (I used Ghiradelli unsweetened cocoa). However, the texture was pretty good. I'll try this next time with sweetened cocoa, which will of course add calories. - 7/8/09

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  • Good
    0 of 1 people found this review helpful
    Very good! - 4/4/09

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  • I altered this recipe by using 1/2 cup sugar, 1/2 cup cocoa powder, 1 teaspoon vanilla, and 4 large eggs. I am going to experiment next time with either more sugar or melted chocolate chips instead of cocoa, as the brownies were fairly bittersweet (tasted like dark chocolate), but still yummy! - 3/29/09

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  • I loved it! I took it to my Dietetic's class & no one belived it had blackbeans in it. The only problem I had was it was dry I think I baked it to long. I took it out after 20 mins. Next time I will watch it better. - 2/17/08

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  • Moist cake-like and chocolate! My favorite! Love the fiber bonus! - 8/31/07

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