Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Lean Dessert Brownie

 
One serving costs about $1.79

$1.79 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,gluten free,lacto ovo vegetarian,fodmap friendly American
spoonacular Score:38%

Spoonacular Score: 38%

 

The recipe Lean Dessert Brownie could satisfy your American craving in approximately 45 minutes. One serving contains 426 calories, 7g of protein, and 33g of fat. This recipe serves 8 and costs $1.75 per serving. Head to the store and pick up cup ground flaxseeds, splenda, cocoa, and a few other things to make it today. 1 person were impressed by this recipe. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so spectacular. Try Brownie Dessert Pizza, Big Bowl Brownie Dessert, and Raspberry Brownie Dessert for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
0.13 tsps
0.13 tsps cayenne pepper
cayenne pepper
0.25 tsps
0.25 tsps cocoa
cocoa
1 cup
1 cup cocoa
cocoa
2 small
2 small egg whites
egg whites
1 cup
1 cup ground flaxseeds
ground flaxseeds
0.5 tsps
0.5 tsps sea-salt
sea-salt
1 cup
1 cup splenda
splenda
1 cup
1 cup unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
1 cup
1 cup whole grain rolled oats
whole grain rolled oats
1 tsp baking powder
1 tsp
baking powder
0.13 tsps cayenne pepper
0.13 tsps
cayenne pepper
0.25 tsps cocoa
0.25 tsps
cocoa
1 cup cocoa
1 cup
cocoa
2 small egg whites
2 small
egg whites
1 cup ground flaxseeds
1 cup
ground flaxseeds
0.5 tsps sea-salt
0.5 tsps
sea-salt
1 cup splenda
1 cup
splenda
1 cup unsalted butter
1 cup
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract
1 cup whole grain rolled oats
1 cup
whole grain rolled oats

Equipment

baking pan
baking pan
toothpicks
toothpicks
sauce pan
sauce pan
bowl
bowl
oven
oven
baking pan
baking pan
toothpicks
toothpicks
sauce pan
sauce pan
bowl
bowl
oven
oven


Instructions

  1. Stir together grinded oats, baking powder and salt in a small bowl. Melt butter/Coconut Oil in a large saucepan. Remove from heat. Stir in Cocoa. Blend in Splenda/Stevia, eggs/eggwhites and vanilla.
  2. Blend in dry ingredients and nuts. Pour batter into greased 13 x 9 x 2-inch rectangular baking pan.
  3. Bake in a preheated 350degreesFahrenheit (180celsius) oven for 30-45 minutes or until done. You can check to see if they're done by poking a toothpick through the brownie, if it comes out clean then they're done!! Let Cool.
  4. Enjoy!!!!!!!!! :)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.79
Ingredient
1 teaspoon baking powder
⅛ teaspoons cayenne pepper
1 cup cocoa
2 smalls egg whites
1 cup ground flaxseeds
½ teaspoons sea-salt
1 cup splenda
1 cup unsalted butter
2 teaspoons vanilla extract
1 cup whole grain rolled oats
Price
$0.03
$0.03
$1.38
$0.36
$1.09
$0.01
$8.57
$1.95
$0.60
$0.32
$14.33

Tips

Health Tips

  • Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • It can be tricky to bake with sugar substitutes, since they are so much sweeter than regular sugar (as much as 600 times sweeter, in fact.) For this reason, you definitely cannot substitute sugar with artificial sweeteners 1:1. The other difficulty is making up for the volume you lose when you take out the sugar and replace it with a much smaller quantity of a sugar substitute. Do some research before you end up with some disappointing baked goods.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
464 Calories
8g Protein
33g Total Fat
42g Carbs
6% Health Score
Limit These
Calories
464
23%

Fat
33g
52%

  Saturated Fat
16g
102%

Carbohydrates
42g
14%

  Sugar
20g
23%

Cholesterol
61mg
20%

Sodium
170mg
7%

Alcohol
0.34g
2%

Caffeine
24mg
8%

Get Enough Of These
Protein
8g
16%

Manganese
1mg
64%

Fiber
10g
40%

Magnesium
147mg
37%

Copper
0.7mg
35%

Phosphorus
291mg
29%

Vitamin B1
0.39mg
26%

Iron
3mg
17%

Selenium
11µg
16%

Vitamin A
722IU
14%

Zinc
2mg
13%

Potassium
436mg
12%

Calcium
99mg
10%

Vitamin B2
0.12mg
7%

Folate
25µg
6%

Vitamin B6
0.12mg
6%

Vitamin E
0.78mg
5%

Vitamin B3
0.99mg
5%

Vitamin B5
0.38mg
4%

Vitamin K
3µg
3%

Vitamin D
0.43µg
3%

covered percent of daily need

Related Recipes