Ingredients
- non-stick cooking spray
- 11/2 cup canned black beans, rinsed and drained
- 1/2 cup unsweetened cocoa powder
- 1 tbsp espresso powder
- 3/4 cup egg substitute
- 2 tbsp low-calorie sugar-free chocolate syrup
- 2 tbsp reduced-fat sour cream
- 1 tbsp unsalted butter, melted
- 8 tbsp granulated Splenda or 24 packets (84 g) Truvia
- 1 tsp vanilla extract
Directions
Preheat the oven to 350 degrees 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, Truvia, 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. Then cut into 12 squares and serve. Refrigerate any leftovers.
Recipe courtesy of Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito/Ballantine Books, 2010.
