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High-Fiber, Gluten-Free Brownies

High-Fiber, Gluten-Free Brownies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: iStock.
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
  • Cook time
    20 min
  • Servings
    12 Servings
  • Serving size
    1 brownie
Desserts Gluten-Free Holidays & Entertaining Quick & Easy CKD Dialysis Kidney-Friendly Low Sodium Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 brownie
  • Amount per serving Calories 110

  • Total Fat 6g
    • Saturated Fat 1.6g
    • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 75mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 3g
  • Potassium 125mg
  • Phosphorus 50mg

Choices/Exchanges: 1 Carbohydrate, 1 Fat

Desserts Gluten-Free Holidays & Entertaining Quick & Easy CKD Dialysis Kidney-Friendly Low Sodium Comfort Food Kid Friendly
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • canned black beans (rinsed and drained)
    3/4 cup
  • olive oil
    1/4 cup
  • water
    2 tbsp
  • egg
    1
  • egg whites
    2
  • cocoa powder
    1/4 cup
  • Splenda Sugar Blend
    1/4 cup plus 1 tbsp
  • instant coffee
    1 tsp
  • vanilla extract
    1 tsp
  • gluten-free all-purpose baking mix, such as King Aarthur's
    1/3 cup
  • mini chocolate-chips (gluten-free)
    1/4 cup

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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. Cut into 12 equal-sized brownies.

Reviews

Reviews

Write a Review
  • Recommended

    Much denser than I expected. I used swerve as the sweetener to avoid the aftertaste. I also used Lily’s chips and should have added more. Couldn’t taste the beans.

  • Recommended

    Newer sugar substitutes include allulose and erythritol. They work great to substitute for granulated sugar and won't raise your blood sugar. Coconut sugar is a good substitute for brown sugar as it is less processed and still has some fiber, but it does raise the blood sugar.

  • Not recommended

    Not recommending this recipe for the sweetener, not the taste or texture. This recipe desperately needs updating to include other sweetener alternatives besides Splenda. I used Stevia and it gives it a terrible aftertaste. More testing needed for maple syrup, honey, agave, or other types of sweetener. Also needs to include an option for making the bean “paste” in a food processor rather than blending everything together. I blended the beans/oil/water to make a thick paste in the food processor, then hand-mixed or folded all other ingredients by hand. Please update this recipe or find a better one. I’ll volunteer to do the test kitchen myself!

  • Recommended

    my dog loves it !!!

  • Recommended

    The brownies were very delicious. I couldn't stop eating them. The one thing is that I did develop a lot of gaseous episodes. Luckily I could blame our pit bull for the strong sulfurous odor. Oh, Jasper just farted again !

  • 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.