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Ready in: 45 minutes
Makes: 20 servings
- 3/4 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup Sucanat
- 1 cup canned or boiled black beans, drained and mashed
- 1/3 cup canola oil
- 2 medium eggs
- 2 egg whites
- 2 tsp vanilla extract
- 1 tbsp unsweetened applesauce
- Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper.
- In a large mixing bowl, combine dry ingredients.
- In another smaller bowl, whisk together the wet ingredients.
- Add the bean mixture to dry ingredients. Mix thoroughly until ingredients are well combined. Pour batter into pan.
- Bake for 30 minutes, or until cooked through. Insert a knife into the center – if it comes out clean, your brownies are ready.
Fit Fact: Sucanat is pure dried sugar cane juice. It undergoes less processing and is slightly more nutritious than white or brown sugar, as it retains the mineral-rich molasses, which is normally stripped from refined sweeteners. It’s a bit pricier than white sugar, but it’s worth the splurge for producing clean baked treats.
Tip: Instead of mashing the boiled beans, blend them in a food processer to get a smoother consistency for the batter – and keep them inconspicuous in the final product.
Nutrients per serving: Calories: 90, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 20 mg, Sodium: 55 mg, Total Carbohydrates: 10 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 3 g, Iron: 1 mg