Recipes

Black Bean Brownies – Vegetarian & Gluten Free

4ufitness gluten free fudge brownie recipeI don’t know about you, but one of my vices is chocolate. Phewwwwww, glad I got that off my chest! Your trainers aren’t perfect, so you can breathe too. So, to appease my cravings without feeling guilty, I have been on a hunt for “healthified” versions of my favorite chocolate desserts. So, I present to you a super duper fudgy brownie that is UNDER 90 calories, packed full of fiber and is LOW in Sugar!!! AND… it’s Vegan AND Gluten-Free!!! I call that a win for EVERYONE!!! And take a look and what the secret ingredient is!!!

 

Ingredients:

  • 1 – 15 oz. can No Salt Added Black Beans – drained and rinsed very well, and NO you can not taste the beans!
  • 3/4 cup Baking Cocoa (I used Nestle Tollhouse)
  • 28 grams Lily’s Dark Chocolate Baking Chips (found @ Whole Foods)
  • 1 cup Swerve Granular Sugar (Non GMO, Natural, Non-Glycemic Natural Sweetener – found @ Whole Foods)
  • 3 tbsp Coconut Oil (melted)
  • 1.5 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • Coconut Oil Baking Spray
  • *2 “Flaxseed Eggs” = 2 tbsp Flaxseed meal + 5 tbsp Water (substitute with 2 whole eggs if you’re not a Vegan or don’t have flaxseed meal)

 

Optional toppings: 

  • PB2 (Powdered Peanut Butter,  – found @ Publix or Whole Foods)
  • Toasted Coconut
  • More Lily’s Dark Chocolate Baking Chips

 

Directions:

1. Preheat oven to 350F.

2. *Vegans: prepare your “flaxseed egg” by combining your flaxseed meal and water in a small mixing bowl. Let it sit for at least 5 minutes to thicken a bit.

3. Lightly spray a muffin tin (standard size, 12 muffins) with Coconut Oil Spray.

4. Add all of your ingredients, minus your the chocolate chips and toppings, into your food processor. This includes your flaxseed meal mixture. Pulse for about 4 minutes until your consistency begins to smooth out. If the batter seems a little thick or dry, add 1 tbsp of water and mix again. Continue adding water until your consistency is thick like chocolate frosting, but not super runny. Mix in the chocolate chips last.

5. Using a tablespoon or small ice cream scooper, evenly distribute your mixture into your greased pan. Batch should make 12 brownies.

6. Bake for about 20-22 minutes. The tops of the brownies will look dry, but the insides will be soft and fudgy! If you over bake them, they will be very dense, so watch out!

7. When they are done, add your toppings and let cool for about 15-20 minutes!

 

Macros for 1 of 12 brownies without toppings:

Protein:  3 grams / Carbs: 9.5 grams / Fat: 4.6 grams

Fiber: 3 grams / Sugar: 1.1 grams

Approximately 85 calories

 

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