Gluten free, fat free, dairy free, egg free, low carb fudge brownies
TOTALLY guilt free, TOTALLY easy, TOTALLY ‘fun’ for all ages.
I call’m “fudge brownies” because the beans make a very dense chewy brownie and the addition of the coffee (I used a concentrated decaf) brings out the chocolate flavor without adding more chocolate.
In response to a request (from someone in the Kaiser weight management program for a good-tasting low-fat brownie) I perused the internet and found a mention that beans can be used in place of oil and eggs with ANY cake mix. I tried it, twice now, and both have been a success.
Click here to see what I made with white beans and a white cake mix.
Gluten free, fat free, dairy free, egg free, low carb fudge brownies
Ingredients:
- One cake mix (be sure to get a mix that has no fat on the ingredient list)
- One can of white beans (I use cannellini beans, no draining, just blend well)
Directions:
- Preheat oven to 350 degrees.
- Use non-stick bakeware (pan, muffin tin, cookie sheet), ….or lightly spray bakeware with oil(this is not a fat-free version), set aside.
- Blend the can of beans in a food processor until creamy.
- Add to the cake mix in a mixing bowl, blend well. Or, add the mix to the food processor and blend well.
- Pour mixture into muffin pan, cake pan, or on a cookie sheet (if using a cookie sheet — drop the dough 1 to 2 inches apart from each other).
- Bake at 350 for 15 minutes, or until firm.