Lowglycemiclowgipecanbrownies Recipes

LOW GLYCEMIC (LOW G.I.) PECAN BROWNIES

Low Glycemic (Low G.i.) Pecan Brownies image

Thank You Rick Gallop! Taken from his book, "The GI Diet Clinic" - A low glycemic version of Pecan Brownies. And no, you can't taste the beans! Of course this recipe is packed with fiber so they are healthy, but oh so tasty, so get baking! Nuts on top add some crunch to these cakey brownies. Storage: These brownies need to covered with plastic wrap or cut and stored in airtight container for up to 4 days. They can also be frozen for up to 2 weeks.

Provided by melonhead

Categories Dessert

Time 28m

Yield 16 brownies, 1 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, drained and rinsed
1/2 cup skim milk
1/3 cup liquid egg substitute, like egg beaters
1/4 cup soft non-hydrogenated margarine, melted
1 tablespoon vanilla
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar substitute
1 teaspoon baking powder
1 pinch salt
1/2 cup toasted chopped pecans

Steps:

In food processor, puree beans until coarse.
Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside.
In large bowl combine the flour, cocoa, sugar substitute, baking powder and salt.
Pour bean mixture over flour mixture. Stir to combine.
Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.
Sprinkle with pecans.
Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.

Nutrition Facts : Calories 1643.1, Fat 50.5, SaturatedFat 8.1, Cholesterol 3.3, Sodium 773.1, Carbohydrate 252.7, Fiber 47.2, Sugar 73.1, Protein 69.3

CHEWY GOOEY LOW FAT VEGAN BROWNIES

Chewy Gooey Low Fat Vegan Brownies image

This recipe is the only low fat brownie recipe that has ever turned out well for me! It does not yield a odd texture like other low fat brownies.

Provided by Chef tanecnk

Categories Bar Cookie

Time 35m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons non-hydrogenated vegan margarine
1 teaspoon vanilla extract
1 3/4 cups brown sugar
2 tablespoons pumpkin puree or 2 tablespoons pumpkin pie filling
3/4 cup applesauce
1/3 cup chocolate chips (optional)

Steps:

Preheat oven to 350°F.
In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
Microwave the margarine* in a small bowl until melted. Let cool .
Mix margarine and sugar in a large bowl.
Add applesauce and mix.
Beat in the vanilla extract and pumpkin.
Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
Grease a 8x8-inch pan with cooking spray and pour in batter.
Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
*I like to use Smart Balance Light for my margarine.
** For mint brownies add 1/2 -1 tsp of peppermint extract.

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