Black Bean Brownies (Low-Sat Fat, Low-Sugar, Low-Carb)

I was given a pamphlet on recipes that use beans and the original recipe for these brownies was included. I switched the sugar to Splenda, the eggs to egg substitute (or the same amount of liquid egg whites) and the vegetable oil to canola oil. They're just as good as a traditional brownie but you won't feel bad letting your kids eat them (and eat them they will)!

• Ready In: 40 mins
• Serves: 16

Ingredients

• 1 (15 1/2ounce) can  no salt added black beans, rinsed and drained
• 3⁄4 cup egg substitute
• 3  tablespoons canola oil
• 1⁄2 cup cocoa powder
• 1  pinch salt
• 1  teaspoon vanilla extract
• 1⁄2 cup Splenda sugar substitute
• 1  teaspoon instant coffee granules (optional)

Directions

1. Preheat oven to 350.
2. Spray an 8x8 square baking dish with cooking spray.
3. Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
4. Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
5. Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
6. I've also noticed that the texture gets better after being refrigerated.