Big, Bad Black Bean Brownies

*If you don't drink coffee, instead of the coffee just use one more tablespoon of cocoa and added some Davinci sugar free hazelnut syrup (one glug) and about a tsp of cinnamon and exclude the nuts if you wish. When taken out of the oven while they are still hot they taste like a chocolate soufflee and once cooled they really taste just like regular brownies. This came from Obesity Help. I have not tried this, just posting for safe keeping.

• Ready In: 1 hr
• Serves: 4-5

Ingredients

• 1⁄2 cup butter
• 2  cups Splenda sugar substitute
• 6  tablespoons  cocoa (dutch-process cocoa recommended)
• 1  tablespoon instant coffee, powder*
• 4  eggs
• 1  cup  pureed black beans (made from 1-15.5 ounce can black beans, drained and rinsed)
• 3⁄4 cup  chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Beat together butter, splenda, cocoa and coffee. Add eggs, one at a time, beating between additions. Beat in bean puree. Stir in nuts, if using. Pour batter into a 9 x 13-inch greased pan.
3. Bake for 45 to 50 minutes.
4. Cool completely and cut into squares.