Oxygen Magazine Bulge-Free Brownies

Name: Oxygen Magazine Bulge-Free Brownies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: WET:; 1 can (15 oz) black beans rinsed and drained; 3 whole eggs; 1 tsp vanilla extract; 12 oz package extra-firm tofu; 1/2 c. unsweetened applesauce; 2 tsp canola oil; 1/3 c. pure maple syrup; DRY:; 3/4 c (3 scoops) chocolate whey protein powder; 1 tsp baking powder; 1/2 c unsweetened cocoa powder; 1/8 tsp sea salt

(2)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 16

Ingredients

WET:1 can (15 oz) black beans, rinsed and drained3 whole eggs1 tsp vanilla extract12 oz package extra-firm tofu1/2 c. unsweetened applesauce2 tsp canola oil1/3 c. pure maple syrupDRY:3/4 c (3 scoops) chocolate whey protein powder1 tsp baking powder1/2 c unsweetened cocoa powder1/8 tsp sea salt

Directions

Blend black beans in the food processor. Add the rest of the wet ingredients and blend to combine.

Combine dry ingredients, and add to the wet ingredients, then blend until smooth.

Pour batter into a greased 8 x 8 baking dish, and bake for 30 minutes or until a knife inserted in the center comes out clean. NOTE: Though the recipe said to bake 30 min, I had to bake for nearly an hour.

Number of Servings: 16

Recipe submitted by SparkPeople user RACHEL_MAC.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 134.3
Total Fat: 4.7 g
Cholesterol: 45.5 mg
Sodium: 76.1 mg
Total Carbs: 14.1 g
Dietary Fiber: 3.4 g
Protein: 10.7 g

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Member Reviews

CAFFEINATED_09
Bake these at 350 degrees. If you have toasted walnut oil, substitute that for the canola - it tastes AMAZING. Mine had to bake about 45 minutes. Yum!! - 12/9/10
CD4757085
I made this recipe today and found that taste wise they reminded me of a super filling chocolatey protein bar. I did not have apple sauce so I used canned pumpkin and it still turned out fine. I ended up baking mine for 30 minutes and it was cooked properly. - 9/2/10
KCPUTTYTAT
Any idea what temperature these are suppose to cook at? - 10/8/10