Delicious Black Bean Brownies to Try This Weekend

May 18, 2012 at 5:33 pm Leave a comment

Nonstick cooking spray
1½ cups canned black beans, rinsed and drained
½ cup unsweetened cocoa powder
1 tablespoon espresso powder
¾ cup egg substitute
2 tablespoons sugar-free chocolate syrup
2 tablespoons reduced-fat sour cream
1 tablespoon unsalted butter
8 tablespoons granulated Splenda
1 teaspoon vanilla extract

Cooking Directions:

  • Preheat the oven to 350°F
  • Spray an 8×8-inch glass baking dish with cooking spray.
  • Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
  • Add the chocolate syrup, sour cream, butter, Splenda, and vanilla. Process until all of the ingredients are combined, about 1 minute.
  • Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
  • Let the brownies cool completely in the baking dish on a wire rack. Cut into 12 squares and serve. Refrigerate any leftovers.

Nutrition Information per Brownie:
Calories: 75
Fat: 1.6
Fiber: 3g


Entry filed under: Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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