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
- Preheat the oven to 350 degrees.
- Spray an 8 by 8 glass baking dish with cooking spray.
- Combine the beans, cocoa powder, coffee, and egg substitue 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 ingerdients are combined, about 1 minute.
- Chop up chocolate pieces and stir into batter.
- 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 baking time.
- A toothpick inserted int the center will come out with soft batter clinging to it.
- Let the brownies cool completely int the baking dish on a wire rack.
- Then cut into 12 squares and serve.
- 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)