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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.3
  • Total Fat: 4.1 g
  • Cholesterol: 0.3 mg
  • Sodium: 187.4 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Guilt Free Brownies calories by ingredient
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Guilt Free Brownies

Submitted by: JANNERS1980

Introduction

These are a dense, moist brownie packed with flavour and fiber, and completely guilt free!!! These are a dense, moist brownie packed with flavour and fiber, and completely guilt free!!!
Number of Servings: 12

Ingredients

    1 can white or red kidney beans, drained & rinsed
    1/2 cup skim milk
    3/4 cup liquid egg (egg beaters)
    2 tbsp vanilla extract
    1 tbsp coconut extract
    1/5 cup whole wheat flour
    1/2 cup dry unsweetened cocoa powder
    1/2 cup splenda
    1 tsp baking powder
    1/2 cup chopped walnuts

Tips

I cut the brownies into 12 individual portions, wrap wth saran wrap and freeze, they can be stored in freezer for 2-3 weeks or in airtight container in fridge for 4-5 days.

My favorite way to eat these is warm a single portion in the microwave, top with 1 tbsp of sugar free low fat chapmans vanilla ice cream and drizzle sugar free chocolate sauce on top...you now have a healthy version of a hot fudge brownie sundae.

To make sugar free chocolate sauce just melt unsweetened bakers chocolate with a pinch of margerine and splenda to taste.


Directions

1.In food processor, puree beans until coarse. Add in milk, egg, margarine and vanilla/coconut extract and puree until smooth, scraping down sides a few times. Set aside.

2.In large bowl combine flour, cocoa, sugar substitute, baking powder and salt. Pour bean mixture over flour mixture. Stir to combine. Add chopped walnuts and gently fold into mixture. Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.

3.Bake in 350F oven for about 18 minutes or until cake tester inserted comes out clean. Let cool on rack.


Serving Size: makes 12 individdual portions

Number of Servings: 12

Recipe submitted by SparkPeople user JANNERS1980.






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