Black Bean Brownies
Ready In: 28 mins
Serves: 12
Yields: 12 squares
Ingredients
- nonstick cooking spray
- 1 1⁄2 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
- 84 g truvia artificial sweetener
- 1 teaspoon vanilla extract
Directions
- Preheat 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.
- Pout 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.
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