Ooey-Gooey Gluten-Free Brownies

There once was a blogger named Jessica,

who was feeling rather ambitious.

She set out on an arduous journey

to create something healthy yet delicious.

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Blini, bread pudding, blondies, or brownies;

Jessica settled for the latter.

She dashed to the kitchen and put on her apron

to concoct a magical batter.

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“These brownies need some fibre!” she exclaimed;

in went a can of black beans.

Then she added some coconut oil,

before blending it all to smithereens.

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Vanilla, coffee, stevia, and cocoa;

in went a few more things.

She beat in three eggs and some chocolate chips

and untied her apron strings.

~

The brownies baked for twenty minutes

while Jessica browsed WordPress.

After they cooled, she gobbled two down;

Oh, what a sweet success!

I call these brownies ooey-gooey-gluten-free-low-calorie-high-fiber-too-good-to-be-true brownies. Let’s just call them ooey-gooey gluten-free brownies for short. 🙂

I used this recipe as a starting point, but I omitted walnuts and substituted 12 scoops/packets of stevia for 1/2 cup of honey. I used 3 tablespoons of coconut oil instead of 1/3 cup and added a teaspoon of instant coffee.

I baked these in a 9×9 inch square pan at 350°F for around 25 minutes. Start checking on the brownies after 20 minutes in the oven. Remember: if something is undercooked, you can always cook it some more. But if something is overcooked, you can’t “uncook” it.

I cut these brownies into 16 generous-sized portions. Then I wolfed down two. I couldn’t help myself.

Fortunately, these brownies have amazing nutritional stats. At 80 calories a piece with 7g of carbs, 2g of fibre, 1g of sugar, 3g of protein, and 4.5g of fat, you can have two without feeling guilty.This wraps up protein week! Click here if you missed this week’s posts: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday.

Have a wonderful Memorial Day!

❤ Jessica