Chocolate, Chocolate Brownies
Indulge in these rich, fudgy chocolate brownies made with oat bran and bananas for added moisture and health benefits, perfect for satisfying sweet cravings guilt-free.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Spray a 9 x 13-inch baking pan with Pam or Baker's Joy; set aside.
- In a food processor or mixing bowl, blend oat bran, cocoa, and baking soda. Transfer to a bowl.
- In a small bowl, combine skim milk, mashed bananas, and vanilla.
- Whip egg whites until almost stiff peaks form.
- Gradually add sugar to the egg whites, about 1/4 cupful at a time, and continue beating until thick.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with maple syrup or coconut sugar. If you're looking for a gluten-free option, ensure your oat bran is certified gluten-free. To make these brownies even more decadent, add a handful of dark chocolate chips or nuts before baking. You can also use almond milk instead of evaporated skim milk for a dairy-free version.
Serving Suggestions
These brownies are delicious on their own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with chocolate sauce or serve alongside fresh berries. They also pair beautifully with Diabetic Strawberry Rice Pudding for a delightful dessert spread.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep them longer, freeze them wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate, Chocolate Brownies contains roughly 423 calories, with 7g protein, 100g carbohydrates, and 5g fat. It is an excellent source of iron (62% of the Daily Value) and dietary fiber (34% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 688mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites in this recipe?
Yes, you can use whole eggs instead of egg whites. However, using whole eggs will make the brownies richer and denser. If you prefer a lighter texture, stick with just the egg whites as the recipe suggests.
What can I use instead of bananas if I don’t have any?
If you don't have ripe bananas, you can substitute them with unsweetened applesauce or pumpkin puree. Both options will add moisture and sweetness to the brownies, though the flavor will vary slightly.
How do I know when the brownies are done baking?
To check if the brownies are done, insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter. Keep in mind that the brownies will continue to cook slightly after being removed from the oven, so avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).