Abstracts Splenda Black Bean Brownies Recipes

BLACK BEAN BROWNIES (LOW-SAT FAT, LOW-SUGAR, LOW-CARB)

Black Bean Brownies (Low-Sat Fat, Low-Sugar, Low-Carb) image

I was given a pamphlet on recipes that use beans and the original recipe for these brownies was included. I switched the sugar to Splenda, the eggs to egg substitute (or the same amount of liquid egg whites) and the vegetable oil to canola oil. They're just as good as a traditional brownie but you won't feel bad letting your kids eat them (and eat them they will)!

Provided by PSU Lioness

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 1/2 ounce) can no salt added black beans, rinsed and drained
3/4 cup egg substitute
3 tablespoons canola oil
1/2 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
1/2 cup Splenda sugar substitute
1 teaspoon instant coffee granules (optional)

Steps:

Preheat oven to 350.
Spray an 8x8 square baking dish with cooking spray.
Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
I've also noticed that the texture gets better after being refrigerated.

Nutrition Facts : Calories 67.7, Fat 3.1, SaturatedFat 0.4, Sodium 32.9, Carbohydrate 8.2, Fiber 2.6, Sugar 1.8, Protein 3.4

BLACK BEAN BROWNIES

Black Bean Brownies image

Black beans replace the flour in this brownie recipe.

Provided by elizabeth

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 9

Ingredients

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
¼ cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
¾ cup white sugar
1 teaspoon instant coffee
½ cup milk chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 18.1 g, Cholesterol 34.9 mg, Fat 5.3 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 129.1 mg, Sugar 12.4 g

ABSTRACT'S SPLENDA BLACK BEAN BROWNIES

Abstract's Splenda Black Bean Brownies image

These are gluten free, low in sugar, and actually taste great. Be sure you rinse the beans. This is a very easy recipe. Be creative! Add different nuts or chips to add flavor and variety.

Provided by Chef Abstract

Categories Bar Cookie

Time 40m

Yield 16 Brownies, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can black beans
3 eggs
1 tablespoon vanilla extract
4 tablespoons unsweetened cocoa powder
2 tablespoons Splenda brown sugar blend
3/4 cup Splenda granular
1 cup chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven 350 degrees.
Drain and rinse black beans.
Puree beans, eggs, vanilla extract, cocoa powder, Splenda BSB, and Splenda in a blender or food processor.
Stir in chocolate chips and walnuts.
Pour into 8" greased pan.
Bake for 30 minutes.
Let cool completely before removing from pan and cutting.
Enjoy!

Nutrition Facts : Calories 148.6, Fat 9.1, SaturatedFat 2.7, Cholesterol 34.9, Sodium 15.3, Carbohydrate 14.8, Fiber 3.2, Sugar 6.8, Protein 4.7

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