Brownies

• nonstick cooking spray
• 1 12 cups canned black beans, rinsed and drained
• 12 cup unsweetened cocoa powder
• 1 tablespoon dark roast coffee or 1 tablespoon espresso powder
• 34 cup egg substitute
• 2 tablespoons sugar-free chocolate syrup
• 2 tablespoons nonfat sour cream
• 1 tablespoon unsalted butter, melted
• 10 tablespoons low calorie sweetener
• 1 teaspoon vanilla extract
• 6 pieces dark chocolate

1. Preheat the oven to 350 degrees.
2. Spray an 8 by 8 glass baking dish with cooking spray.
3. Combine the beans, cocoa powder, coffee, and egg substitue in the bowl of a food processor.
4. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
5. Add the chocolate syrup, sour cream, butter, Splenda, and vanilla.
6. Process until all of the ingerdients are combined, about 1 minute.
7. Chop up chocolate pieces and stir into batter.
8. Pour the batter into the prepared baking dish, and smooth the top with a spatula.
9. Bake for 28 to 30 minutes, turning the dish halfway through baking time.
10. A toothpick inserted int the center will come out with soft batter clinging to it.
11. Let the brownies cool completely int the baking dish on a wire rack.
12. Then cut into 12 squares and serve.
13. Refridgerate any leftovers.

nonstick cooking spray, black beans, cocoa, dark roast coffee, egg substitute, sugar, nonfat sour cream, unsalted butter, vanilla, chocolate

Taken from www.food.com/recipe/brownies-423532 (may not work)