Hungry Girl Lisa Lillien's low-calorie peanut butter brownies are rich, creamy, and have just the right level of sweetness. The secret ingredient is one you'd never guess: black beans. All the ingredients in these brownies, such as pumpkin and egg whites, are loaded with essential fiber and protein. Give this recipe a try for a fudgy, delicious dessert that will leave you wondering how each piece is a mere 116 calories.
1/2 cup Unsweetened cocoa powder
1/3 cup Unsweetened applesauce
1/4 cup Canned pure pumpkin
1/4 cup About 2 large egg whites
1/4 cup Whole-wheat flour
1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that's about twice as sweet as sugar)
1 tsp Vanilla extract
3/4 tsp Baking powder
1/4 tsp Salt
2 tbsp Mini (or chopped semi-sweet chocolate chips)
1/3 cup Powdered peanut butter or defatted peanut flour
A dash of salt
1 tbsp Truvia spoonable no-calorie sweetener (or another natural brand that's about twice as sweet as sugar)
1 tbsp Creamy peanut butter (no sugar added)
Preheat oven to 350°F. Spray an 8-inch by 8-inch baking pan with nonstick spray.
In a food processor, combine all ingredients except last five ingredients. Puree until completely smooth and uniform.
Fold in 1 tablespoon chocolate chips.
Spread mixture into the baking pan, and smooth out the top.
In a medium bowl, combine powdered peanut butter, remaining 1 tbsp. Truvia, and remaining dash of salt. Add 1/4 cup water, and mix until smooth and uniform. Add creamy peanut butter, and stir until uniform.
Spoon topping onto the brownie batter, and swirl it in with a knife. Sprinkle with remaining 1 tablespoon chocolate chips, and lightly press into the batter.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 to 30 minutes.
Let cool completely, about 1 hour.
Recipe from Lisa Lillien's Clean and Hungry.