They are amazing, filling and a great healthy way to keep you on track and fill you up!
It seems like there is a lot of ingredients, but it is SO worth it. If you are a brownie lover like me, and want a low carb, low sugar solution 🙌🏻! Wahoo to Guilt Free brownies! I keep them in my fridge to help them stay better longer. You can top them with a little peanut butter or a little whipped greek yogurt! I could eat them all day long!
If you are looking for some variations, head to Instagram and track #katieannebrownies there are a bunch!
. – 1 can black beans, drained and rinsed – 100 g pumpkin puree – 1 pkg fat free cream cheese – 2 whole eggs – 125 g egg whites – 40 g oat flour – 15 g honey – 25 g coconut flour – 60 ml sugar free syrup, I used Walden Farms – 14 g mini chocolate chips – 30 g dark cocoa powder – dash salt – Sweetener to taste – 1 tsp baking soda – 1 tsp baking powder – 1 tsp almond extract – 25 g Lily’s stevia-sweetened chocolate chips
1- In a blender or food processor, combine all ingredients through sweetener. Blend until fully combined.
2- Add baking soda, baking powder and almond extract. Pulse until just combined.
3- Fold in chocolate chips.
4- Pour batter into a greased non-stick baking dish and bake at 350 degrees for about 30 minutes.