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 |
Directions
①Preheat the oven to 350 degrees F. Spray a 9 by 9-inch square baking pan with cooking spray.
②In a blender, puree the beans with the oil and water. Add the eggs, cocoa, Splenda Sugar Blend, coffee, and vanilla and blend well.
③Add the baking mix to blender and pulse until just incorporated. Stir in mini chocolate chips. Pour into the prepared pan.
④Bake for 18-20 minutes
⑤Let cool at least 15 minutes before cutting and removing from the pan. Cut into 12 equal-sized brownies.
Nutrition Facts
| 12 Servings | |
| Serving Size | 1 Brownie |
| Amount per serving | |
| Calories | 110 |
| Total Fat | 6g |
| Saturated Fat | 1.5g |
| Trans Fat | 0g |
| Cholesterol | 15mg |
| Sodium | 75mg |
| Total carbohydrate | 12g |
| Dietary Fiber | 2g |
| Total Sugars | 5g |
| Protein | 3g |
| Potassium | 125mg |
| Phosphorus | 50mg |
