Serves 9 People, takes 00:10 to prep and 00:25 to cook.
Flour-less, Sugar-free, Low-Calorie Protein packed Chocolate Cocao Chip Fudge Brownies made with Sweet Potatoes and Black Beans.
200 g Baked Sweetpotato (Peel Not Eaten)
1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
2 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
2 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
0.0625 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
1/2 serving (serving = 1 oz) Navitas Naturals Cacao Sweet Nibs
1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
0.88 serving (serving = 1/2 cup) Publix Organic Low Sodium Black Beans
1/2 serving (serving = 2 scoops) Nutrition 53 Lean1 Chocolate
Cook sweet potatoes and remove peel. In a medium bowl mash the sweet potatoes.
Next, Rinse drain and dry 1/3 cup black beans. Then, puree the black beans with 1Tbsp almond milk and add to sweet potato mash. Grind oats and add those to bowl as well. Mix all these ingredients together.
Once mixed add in egg-whites, baking powder, vanilla, protein powder, and stevia. Mix thoroughly until all ingredients are combined.
Spray pan with coconut oil and then pour brownie mix into pan, spreading it out to fill the entire pan evenly. Once spread, sprinkle cocao chips on top.
Cook for 25 minutes in oven on 325F.
Let cool for 10 minutes after cooking before trying to cut them.