High Fiber Brownies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 249.4
- Total Fat: 12.1 g
- Cholesterol: 72.0 mg
- Sodium: 116.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.3 g
- Protein: 7.6 g
View full nutritional breakdown of High Fiber Brownies calories by ingredient
Introduction
Indulgence with a nice twist. The taste, texture and pleasure of cake-like brownies. High nutrition with lots of fiber, protein, potassium and more - minus the gluten! You wouldn't know this is made with beans if you didn't see the recipe. Indulgence with a nice twist. The taste, texture and pleasure of cake-like brownies. High nutrition with lots of fiber, protein, potassium and more - minus the gluten! You wouldn't know this is made with beans if you didn't see the recipe.Number of Servings: 12
Ingredients
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Semisweet chocolate, 1 cup large chips
Egg, fresh, 4 large
Granulated Sugar, .5 cup
Butter, unsalted, half stick
Beans, black, 15 oz can
Chickpeas (garbanzo beans), 15 oz can
Flax Seed Meal (ground flax), 6 tbsp
Cocoa, dry powder, unsweetened, .5 cup
Baking powder, 1 tsp.
Baking soda, 1/5 tsp.
Tips
The sugar can be adjusted for sweetness. I like things a bit less sweet than others. You can add salt for the rising agents, but there seems to be enough in the beans to warrant leaving out added salt.
Directions
Melt chocolate in a double boiler. Once melted, add butter in small chunks, stirring each chunk before adding the next.
Mix dry ingredients together in a bowl.
Process drained and rinsed beans in a food processor with eggs until beans are a smooth paste. Scrape into a large bowl. Stir in melted chocolate mixture and mix well. Add dry ingredients mixing until well-incorporated. Scoop into muffin cups (or spread into cocoa-dusted cake pan) filling each about 2/3 full.
Bake cupcakes for 20 minutes at 350 or until toothpick inserted comes out clean. I'm guessing here, but as a cake, it might be 35-40 minutes at 350.
Serving Size: makes 24 cupcakes, 2 per serving since they're so good and good for you.
Mix dry ingredients together in a bowl.
Process drained and rinsed beans in a food processor with eggs until beans are a smooth paste. Scrape into a large bowl. Stir in melted chocolate mixture and mix well. Add dry ingredients mixing until well-incorporated. Scoop into muffin cups (or spread into cocoa-dusted cake pan) filling each about 2/3 full.
Bake cupcakes for 20 minutes at 350 or until toothpick inserted comes out clean. I'm guessing here, but as a cake, it might be 35-40 minutes at 350.
Serving Size: makes 24 cupcakes, 2 per serving since they're so good and good for you.