BROWNIES

Brownies image

Provided by Rocco DiSpirito

Categories Coffee Food Processor Bean Chocolate Dessert Bake Low Cal Sour Cream Sugar Conscious Kidney Friendly

Yield serves 12

Number Of Ingredients 10

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Ingredients

Nonstick cooking spray
1 1/2 cups canned black beans, rinsed and drained.
1/2 cup unsweetened cocoa powder
1 tablespoon espresso powder
3/4 cup egg substitute
2 tablespoons low-calorie sugar free chocolate syrup, such as Walden Farms
2 tablespoons reduced-fat sour cream, such as Breakstone's
1 tablespoon unsalted butter, melted
24 packets (84g) Truvia or 8 tablespoons granulated Splenda
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350˚F. Spray an 8x8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder and egg, substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
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 the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

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