Brownies (Black Bean)
| Prep Time: 7 min | Serves: 12 |
| Cooking Time: 30 min | Yield: 12 brownies |
These brownies have such a great fudgy texture because the cocoa powder, a little espresso powder, and some Truvia are the only dry ingredients.
Ingredients
- 1 1/2 cups Bush's Black Beans
- 8 tbsp Cocoa Powder, Natural Unsweetened
- 1 tbsp Suisse Mocha
- 2 tbsp Sugar Free Chocolate Syrup
- 2 tbsp Light Sour Cream
- 1 tbsp Smart Balance Light Butter Spread
- 24 packet Nature's Calorie-free Sweetener
- 1 tsp Pure Vanilla Extract
- 3/4 cup Breakfree Egg Substitute
Directions
Preheat oven to 350. Spray an 8x8-inch glass baking dish with cooking spray.
Combine beans, cocoa powder, espresso powder, and egg substitute in a blender. Blend until the mixture is smooth, about two minutes.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Blend until all of the ingredients are combined, about one 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.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve; refrigerate any leftovers.
*Top with light whipped cream and light syrup for a low-calorie high-fiber dessert!