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Brownies

  • 12servings
  • 40minutes
  • 53calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCopper, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1-1/2 cups canned black beans, rinsed and drained

  3. 1/2 cup unsweetened cocoa powder

  4. 1 tablespoon espresso powder

  5. 3/4 cup egg substitute

  6. 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms

  7. 2 tablespoons reduced-fat sour cream, such as Breakstones

  8. 1 tablespoon unsalted butter, melted

  9. 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda

  10. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Spray an 8×8-inch glass baking dish with cooking spray.

  2. 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.

  3. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.

  4. 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.

  5. 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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