Sugar Free, Gluten Free Black Bean Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 95.2
- Total Fat: 6.5 g
- Cholesterol: 34.7 mg
- Sodium: 94.1 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.9 g
View full nutritional breakdown of Sugar Free, Gluten Free Black Bean Brownies calories by ingredient
Introduction
Sugarless, low carb, but really great tasting chocolatey, chewy brownie you can feel good about. Good source of fiber and protein with no flour! You can't taste the beans at all. Sugarless, low carb, but really great tasting chocolatey, chewy brownie you can feel good about. Good source of fiber and protein with no flour! You can't taste the beans at all.Number of Servings: 16
Ingredients
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1 whole can black beans, drained and rinsed
3 eggs, beaten
3 squares of unsweetened baker's chocolate, melted
1 cup granulated Splenda
1 tsp. almond extract
1 tsp. vanilla extract
1 tbsp instant coffee powder, dissolved in 1 tbsp hot water
1/2 c. chopped walnuts
Directions
Line an 8x8 baking dish with foil and spray with Pam. I like to use Reynold's nonstick foil (no Pam for this). This will make it easy to lift the brownies out and let them cool before you cut them.
Drain and rinse the black beans. Add to food processor with eggs, melted chocolate, Splenda, extracts and coffee. Blend until very well combined with no lumps. Stir in the walnuts - you may want to reserve a little bit to sprinkle on the top for decoration. Bake at 350 for 35 to 40 minutes or until a knife inserted in the middle comes out clean. When Let cool and cut into 16 squares. I find a pizza cutter works well for this. These taste better the next day- if you can wait that long. Store in an airtight container. I like to make a double batch and freeze them for when I need a "sweet" snack.
Serving Size: 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user CSHEL37.
Drain and rinse the black beans. Add to food processor with eggs, melted chocolate, Splenda, extracts and coffee. Blend until very well combined with no lumps. Stir in the walnuts - you may want to reserve a little bit to sprinkle on the top for decoration. Bake at 350 for 35 to 40 minutes or until a knife inserted in the middle comes out clean. When Let cool and cut into 16 squares. I find a pizza cutter works well for this. These taste better the next day- if you can wait that long. Store in an airtight container. I like to make a double batch and freeze them for when I need a "sweet" snack.
Serving Size: 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user CSHEL37.