Guest blog by Kristine Fretwell
PLEASE, do not cringe at the first ingredient. You will never know there are black beans in these I promise. All you will get is a dense, fudge-like healthy brownie! It will fool people!
Chocolate Peanut Butter Brownies Recipe
1 19oz can of black beans, drained and rinsed well
2 egg whites (1/4 cup of carton egg whites)
2 tsp vanilla extract
2/3 cup Krisda stevia baking formula *See NOTE
1/4 cup earth balance vegan spread, melted (or you could use butter)
1/2 cup unsweetened cocoa powder
1/4 cup semi-sweet or dark chocolate chips
2 Tbsp all natural peanut butter
Makes 16 servings
Note: If you use stevia packets, you’ll want to use about 15 packets
Preheat oven to 350 degrees. Spray and 8×8 inch pan with cooking spray. Blend all ingredients (except earth balance or butter) in a food processor or powerful blender until very well blended. You may need to scrape the sides and blend again. When its just about finished processing, add in the melted earth balance (or butter). Then stir in the chocolate chips by hand.
Spread into the prepared pan. Swirl in the peanut butter into the top of the batter. Bake for 25-30 minutes until set around the outside and in the middle. It will just start to crack. Don’t test with a toothpick, as it won’t come out clean. You want them to be fudge-like anyway!
Cool completely and cut into 16 squares. Store in an airtight container in the fridge. In my opinion, they taste even better fully cooled!
NUTRITION FACTS (per brownie)
Calories: 105, Protein: 4g, Carbs: 11g, Fat: 6g (1.6g saturated), Fiber: 4.2g, Sugar: 2.4g, *Net Carbs: 6.8g
Kristine Fretwell is a busy mom & wife, WNSO pro fitness model, and health & fitness coach who is passionate about helping busy people get healthy with QUICK, tasty recipes & fitness advice.