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High protein and fiber, low fat fit dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fit brownie with beans (50 g) has 90 calories. That works out to 180 calories per 100 g. It contains 14 g of carbs, 3.8 g of protein, 1.8 g of fat and 2.6 g of fiber. Its 0.1 mg of Copper covers 9% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 50 g
90
KCAL / 50G
Carbs
14g
· 5% DV
Protein
3.8g
· 8% DV
Fat
1.8g
· 2% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 17% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 90 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.55 g | 3% |
| Trans fat | 0 g | |
| Sodium | 55 mg | 2% |
| Total carbohydrate | 14 g | 5% |
| Fiber | 2.6 g | 9% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 90 kcal |
| 1 piece (mini) | 25 g | 45 kcal |
| 1 piece (small) | 35 g | 63 kcal |
| 1 slice (thin) | 40 g | 72 kcal |
| 1 slice (thick) | 60 g | 108 kcal |
| 1 piece (large) | 70 g | 126 kcal |
| 1 serving (jumbo) | 80 g | 144 kcal |
| 100 g | 100 g | 180 kcal |
| 2 piece (double) | 100 g | 180 kcal |
Calculated from 180 calories per 100 g.
Usually, the beans do not have a strong flavor in fit brownie with beans. Cocoa and other ingredients dominate, especially when the beans are blended until completely smooth before they are mixed into the batter.
Yes, fit brownie with beans can be made with canned white beans. Drain and rinse them well, then let excess water run off before blending; leftover canning liquid can make the batter too loose.
Blend the beans thoroughly before making fit brownie with beans, stopping to scrape down the sides of the blender as needed. A smooth purée helps avoid little bean pieces and gives the finished brownie a more even texture.
Fit brownie with beans can stay mushy if the beans were not drained well or the center was underbaked. Let the brownie cool before judging its texture, since it firms up as it rests; excess moisture can keep it soft.
White beans are a natural choice for fit brownie with beans made with kuru fasulye, or Turkish dried white beans. Black beans also work in many brownie recipes, but they make a different version and may affect the color and flavor.
Fit brownie with beans can be chocolatey and satisfying, but its texture is usually moister and softer than a traditional brownie. Beans add body without recreating the rich, buttery texture of a classic recipe.
Yes, fit brownie with beans freezes well once fully cooled. Cut it into portions and store them in an airtight, freezer-safe container; thaw a piece in the refrigerator before eating to help preserve its texture.
Keep fit brownie with beans in a sealed container in the refrigerator and eat it within a few days. Its moist, bean-based batter is best not left at room temperature for an extended period.
Fit brownie with beans can be a more filling dessert option because it contains beans, which contribute protein and fiber. It does not cause weight loss by itself, so enjoy a portion that fits your usual eating habits.
Fit brownie with beans pairs well with fresh berries, sliced fruit, or plain yogurt. These toppings add contrast to the chocolate flavor without making the dessert as rich as a heavy frosting or sauce.
Vitamins
B1
0.07mg · 6% DV
Folate
19µg · 5% DV
Biotin
1.05µg · 4% DV
B2
0.05mg · 4% DV
Minerals
Copper
0.09mg · 10% DV
Manganese
0.18mg · 8% DV
Phosphorus
39mg · 6% DV
Magnesium
23mg · 5% DV
Potassium ⭐
110mg · 3% DV
Sodium
55mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 calories in 1 piece (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fit brownie with beans is a bean-based take on the brownie, a baked chocolate dessert associated with the United States. Cooked beans are blended into the batter, usually with cocoa and other brownie ingredients; recipes may also include eggs and a sweetener. The beans help give it a moist, dense crumb, while the cocoa keeps the flavour recognisably chocolatey.
Serve it as a snack or dessert with coffee or tea, as you might any brownie; fresh fruit or plain yoghurt makes a simple accompaniment. It offers more fibre and protein than many conventional brownies, with 5.2 g of fibre per 100 g. A modest piece is an easy way to enjoy it without making the dessert feel too heavy.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.55g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.