Rocco'S Low-Cal Brownies

• Nonstick cooking spray
• 11/2 cups canned black beans, rinsed and drained
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• 3/4 cup egg substitute
• 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
• 2 tablespoons reduced-fat sour cream, such as Breakstone's
• 1 tablespoon unsalted butter, melted
• 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda
• 1 teaspoon vanilla extract

1. Preheat the oven to 350u0b0F. Spray an 8x8-inch glass baking dish with cooking spray.
2. 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.
3. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
4. 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.
5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
6. Source: Rocco DiSpirito, "Now Eat This!"

nonstick cooking spray, black beans, unsweetened cocoa, espresso powder, egg substitute, lowcalorie sugar, sour cream, unsalted butter, packets, vanilla

Taken from www.epicurious.com/recipes/member/views/roccos-low-cal-brownies-50078498 (may not work)