Ingredients
- ( 1 cup) Black Beans Canned
- ( 1/2 cup) Frozen Blueberries
- ( 40 ml) Almond Milk
- ( 1 tbsp) Vanilla Essence
- ( 1/2 cup) Splenda
- ( 3 tbsp) Cocoa powder
- ( 1/2 cup) Gluten Free Flour
- ( 1 tsp) Baking Powder
- ( 1 tsp) Bicarb Soda
- ( 50 grams) Dark Chocolate
Did you know?
Make sure you drain as much liquid from the black beans as you can.High Fibre Fudge Brownies
Serves 4Time 30 minsA high fibre chocolate treat
Fat - total
4g
6%
Fat - saturated
3g
13%
Salt
466mg
20%
Protein
7g
13%
Carbs
36g
12%
Sugar
8g
9%
Energy
925kJ
11%
Fibre
9g
30%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 cup) Black Beans Canned
- ( 1/2 cup) Frozen Blueberries
- ( 40 ml) Almond Milk
- ( 1 tbsp) Vanilla Essence
- ( 1/2 cup) Splenda
- ( 3 tbsp) Cocoa powder
- ( 1/2 cup) Gluten Free Flour
- ( 1 tsp) Baking Powder
- ( 1 tsp) Bicarb Soda
- ( 50 grams) Dark Chocolate
Method
- Preheat your oven to 180 degrees.
- Drain the black beans through a sieve and rinse thoroughly.
- Into a blender add the black beans, blueberries, almond milk, vanilla, and stevia powder and blend until smooth.
- In a large bowl add the flour, cocoa powder, baking powder, baking soda and mix.
- Combine the flour and black bean mixture and fold together, before folding in the chocolate chips, if you can’t find chocolate chips simply chop up a block into shards.
- Line a baking tray with grease proof paper and then spread the brownie mixture into an even layer and bake for 35 – 45 minutes.
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