Fudgelike brownies that substitues black beans for most of the flour. Add 6 calories per brownie for cocoa (not in nutritional analysis).

Ingredients

3/4	c. black beans, drained
3	T. butter, melted
1/2	c. egg substitute
1	t. vanilla
1/2	c. Splenda granular
1	T. sugar
6	T. cocoa
1/4	c. flour, all purpose
1/4	t. baking powder

Directions

1. Preheat oven to 325 degrees. Spray and 8X8 baking pan with nonstick cooking spray.
   
   
2. Combine cocoa powder, flour and baking powder.
   
   
3. Place beans and melted butter in a food processor and puree until completely smooth. Scrape mixture into another bowl.
   
   
4. With a wooden spoon, beat in eggs, vanilla, and Splenda and sugar until well mixed. Then add cocoa mixture ans stir just until incorporated.
   
   
5. Spoon batter into pan. Bake for 13-15 minutes or until center just springs back when touched (do not overbake).
   
   
6. Cool in pan on wire rack.
   
   
7. Cut into 12 pieces.
   
   

Categories

Dessert, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in dietary fiber

Bad points Contains alcohol