Midnight Brownies

These brownies are made with black beans, a good source for fiber and agave syrup, an all-natural sweetener.

• Ready In: 40 mins
• Serves: 12-16
• Yields: 12-16 brownies

Ingredients

• Brownies

• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 cup  agave syrup
• 1⁄2 cup self-rising flour
• 1⁄2 cup  egg white
• 1⁄4 cup  unsweetened cocoa
• 2  teaspoons vanilla
• 1  teaspoon baking powder
• 6  tablespoons  miniature semisweet chocolate chips

• Frosting

• 6  ounces fat free cream cheese
• 1⁄4 cup  agave syrup
• 2  tablespoons vanilla extract
• 2  tablespoons  semisweet mini chocolate chips, melted

Directions

1. Brownie Directions.
2. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
3. Frosting Directions.
4. Preheat oven to 350º. Lightly spray a 8x8 baking dish with nonstick cooking spray. With a whisk attachment on an electric beater and blend all ingredients until light and fluffy. Spread evenly over the top of the cooled brownies. In a microwave safe bowl, melt the 2 tbsp of chips with a 2 second spray of nonstick cooking oil. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve and enjoy. Don't forget to have seconds!