My Black Bean Brownies Low Fat Low Sugar 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

MY BLACK BEAN BROWNIES (LOW FAT, LOW SUGAR)

My Black Bean Brownies (Low Fat, Low Sugar) image

You can add a small or medium banana (very ripe) that you puree with the other liquid ingredients. You can also add up to 1/2 cup melted butter if desired, and as much sweetener as you like. Sometimes I use pinto beans, which make a lighter colored brownie. For a Mexican chocolate taste, add 1/4 to 1/2 tsp. cinnamon.

Provided by coconutty

Categories Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can organic black beans or 1 (15 ounce) can pinto beans
3 large eggs (or 2 jumbo eggs)
1/4 cup almond milk
2 -3 teaspoons vanilla extract
3 drops liquid stevia (to taste)
1 tablespoon agave nectar (to taste)
2 -3 tablespoons unsweetened cocoa powder (I usually use 2 T., can also sub carob powder)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon or 1/4 teaspoon cardamom

Steps:

Preheat oven to 350 degrees F.
Pour beans into a colander and rinse very, very, very well.
Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
Add eggs, almond milk, vanilla and stevia.
Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
Pour into a mixing bowl.
Add dry ingredients, mix.
Add agave, mix, taste and add more if desired.
Pour into a greased 8 inch square baking pan.
Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.

Nutrition Facts : Calories 112.1, Fat 2.9, SaturatedFat 1, Cholesterol 93, Sodium 97, Carbohydrate 13.8, Fiber 5.1, Sugar 0.3, Protein 8

LOW FAT LOW SUGAR BROWNIES

Low Fat Low Sugar Brownies image

Make and share this Low Fat Low Sugar Brownies recipe from Food.com.

Provided by Donna Luckadoo

Categories Bar Cookie

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

4 egg whites, slightly beaten
1/2 cup canola oil
1 teaspoon vanilla
1 1/3 cups Splenda sugar substitute
2 ounces unsweetened chocolate, melted
1 1/4 cups whole wheat flour
2 tablespoons Hersheys Chocolate Syrup
1/4 teaspoon salt
1/2 cup chopped walnuts

Steps:

Preheat oven to 350°.
Mix flour and salt, add egg whites, oil, vanilla, Splenda, Hershey's syrup, nuts and melted chocolate.
Bake in a 9x13 pan that has been sprayed with a nonstick cooking spray and bake for 25-30 minutes or until done.
Do not over bake.

Nutrition Facts : Calories 193.7, Fat 15, SaturatedFat 2.5, Sodium 70.8, Carbohydrate 13.3, Fiber 2.7, Sugar 1.9, Protein 4.3

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