Brownies

Good source of protein and fiber.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 brownies

Ingredients

•  nonstick cooking spray
• 1 1⁄2 cups canned black beans, rinsed and drained
• 1⁄2 cup  unsweetened cocoa powder
• 1  tablespoon  dark roast coffee or 1  tablespoon  espresso powder
• 3⁄4 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

Directions

1. Preheat the oven to 350 degrees. Spray an 8 by 8 glass baking dish with cooking spray.
2. 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.
3. Add the chocolate syrup, sour cream, butter, Splenda, and vanilla. Process until all of the ingerdients are combined, about 1 minute.
4. Chop up chocolate pieces and stir into batter.
5. 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.
6. Let the brownies cool completely int the baking dish on a wire rack. Then cut into 12 squares and serve. Refridgerate any leftovers.