MIDNIGHT BROWNIES

Midnight Brownies image

Provided by Chef Maurice

Categories Dessert

Time 40m

Yield 12-16 brownies, 12-16 serving(s)

Number Of Ingredients 12

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

Steps:

Brownie Directions.
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.
Frosting Directions.
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!