Ingredients for Low Glycemic Low G I Pecan Brownies
- Cannellini
- Skim Milk
- Liquid Egg Substitute
- Non Hydrogenated Margarine
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- Unsweetened Cocoa Powder
- ½ cup sugar substitute (erythritol or your preferred choice)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
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How to Make Low Glycemic Low G I Pecan Brownies
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out later.
- In a food processor, puree 1 (15-ounce) can of black beans until coarse.
- Add ½ cup milk (any kind), 1 large egg, ½ cup margarine (or vegan butter), and 1 teaspoon vanilla extract. Puree until completely smooth, scraping down the sides as needed.
- Set the bean mixture aside.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ¾ cup unsweetened cocoa powder, ½ cup sugar substitute (erythritol or your preferred choice), 1 teaspoon baking powder, and ½ teaspoon salt.
- Gently pour the bean mixture into the dry ingredients.
- Stir until just combined. Do not overmix.
- Scrape the batter into the prepared baking pan and spread evenly.
- Sprinkle ½ cup chopped pecans over the top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Store covered in the refrigerator for up to 4 days or freeze for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
292g
Fat
40g
Carbs
84g
