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

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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