High-Fiber, Gluten-Free Brownies - Quick Recipe

High-Fiber, Gluten-Free Brownies - Quick Recipe
Summary

Don’t be afraid of the black beans in this recipe. You can’t taste them and they give a nutrition kick and fiber boost that you won’t find in regular brownies. Try topping them with fresh raspberries too.

  • Prep time
    15 min
  • Servings
    12 Servings
  • Serving size
    1 brownie (1/12 of recipe)
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 brownie (1/12 of recipe)
  • Amount per serving Calories 120

  • Total Fat 6g
    • Saturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 75mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
  • Protein 3g
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • canned black beans (rinsed and drained)
    3/4 cup
  • canola oil
    1/4 cup
  • water
    2 tbsp
  • 1 egg + 2 egg whites
    3
  • cocoa powder
    1/4 cup
  • Splenda Sugar Blend (plus 1 Tbsp)
    1/4 cup
  • instant coffee
    1 tsp
  • vanilla extract
    1 tsp
  • biscuit and baking mix (gluten-free, such as Bob Red Mill’s)
    1/3 cup
  • mini chocolate-chips (gluten-free)
    1/4 cup
Directions

Directions

  1. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.

  2. In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.

  3. Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.

  4. Bake for 18-20 minutes

  5. Let cool at least 15 minutes before cutting and removing from the pan

Reviews
  • Recommended

    I need a good alternative to Splenda and Nutrasweet. Neither work well in our household. We don’t care for Stevia either. We do use agave to sweeten tea.

  • Not recommended

    The brownies were very dense and packed flavor. Tasted like sweet beans.