1 can (15-oz) low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup unsweetened cocoa powder
3/4 cup Splenda granular
1/2 tsp canola oil
1/2 tbsp unsweetened applesauce
1 tbsp fat-free milk
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar-free chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Spray a 9-inch square baking pan or dish with nonstick cooking spray and line with parchment paper.
Place all ingredients except chocolate chips and walnuts in a blender and blend until combined and smooth. Stir in the chocolate chips and walnuts and pour batter into prepared baking pan or dish.
Bake at 350 degrees for 25-30 minutes until a wooden toothpick inserted in the center comes out clean.
Remove from oven and cool in pan on a wire rack. Cool completely before cutting into 20 brownies.
1/2 cup unsweetened cocoa powder
3/4 cup Splenda granular
1/2 tsp canola oil
1/2 tbsp unsweetened applesauce
1 tbsp fat-free milk
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar-free chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Spray a 9-inch square baking pan or dish with nonstick cooking spray and line with parchment paper.
Place all ingredients except chocolate chips and walnuts in a blender and blend until combined and smooth. Stir in the chocolate chips and walnuts and pour batter into prepared baking pan or dish.
Bake at 350 degrees for 25-30 minutes until a wooden toothpick inserted in the center comes out clean.
Remove from oven and cool in pan on a wire rack. Cool completely before cutting into 20 brownies.
Note: File photo without nuts
Reminder: This is a dessert and should be treated as such. Do not over-indulge and share with others or freeze extras, a couple per bag, in small ziptop bags to pull out when desired.
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