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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Good source of protein and fiber. 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.
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