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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Get your brownie fix along with protein and fiber in a great tasting brownie! Ingredients:
15 oz cannellini beans (or white navy beans), rinsed & drained |
1/2 cup skim milk |
1/3 cup egg beaters |
1/4 cup light butter |
1 tbsp vanilla extract |
3/4 cup sugar (or sugar substitute...sugar adds about 34 cals. per serving) |
1/2 cup whole-wheat flour |
1/2 cup baking cocoa, unsweetened |
1 tsp baking powder |
1/8 tsp salt |
1/2 cup pecans, toasted and chopped |
Directions:
1. Put the beans in a food processor and pulse until coarsely pureed. Add the milk, egg beaters, light butter, and vanilla. Puree until smooth, scraping down the sides of the bowl a few times. Set aside.
2. Preheat the oven to 350F.
3. Combine the sugar, flour, cocoa, baking powder, and salt in a large bowl. Pour the bean mixture over the flour mixture and stir to combine. Scrape the batter into an 8 square baking pan lined with parchment paper, smoothing the top. Sprinkle with pecans.
4. Bake for about 18 minutes or until a toothpick inserted in center comes out clean. Let cool on a rack then cut into squares.
5. STORAGE: Cover with plastic wrap or store in an airtight container for up to 4 days. These can also be frozen, tightly covered, for up to 2 weeks (or longer if you have a vacuum sealer).
6. NOTE: I use Whey-Low Granulated sugar that subtracts 25 cals. per serving ( ).
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