Raspberry Cream Cheese Black Bean Brownies

By LadyJ1114

Per serving (1/16th): 44 calories; 9 g carbs; .3 g sugar; .6 g protein; .4 g fat; 2 g fiber

Ingredients

• 1 1/3 cups Splenda
• 1/3 cup fat free cream cheese
• 3 t. vanilla
• 1 egg white
• 2 t. + 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/4 t. baking powder
• 1/4 t. baking soda
• Pinch Kosher salt
• 2/3 cup cocoa powder
• 1/4 cup black beans, rinsed, drained & pureed
• 1 T. milk
• 3/4 cup egg substitute
• 3 T. sugar free raspberry jam

Preparation

Step 1

Preheat oven to 350 degrees. Lightly coat bottom of an 8" square baking pan with cooking spray.

With electric mixer on medium, beat 1/3 cup Splenda, cream cheese, 2 t. vanilla, egg white and 2 t. flour for 3 minutes or until well blended. Set aside.

In a medium bowl, combine remaining flours, baking powder, baking soda and salt.

In another bowl, whisk together remaining 1 cup Splenda, cocoa, black bean puree, milk, remaining 1 t. vanilla and egg substitute. Add to flour mixture, stirring until just moist.

Spread 2/3 of batter in the bottom of the prepared pan. Pour filling over batter and spread evenly. Carefully drop remaining batter and raspberry jam by spoonfuls over fi8lling. Using a knife, swirl together to marble.

Bake for 40 minutes or until tests done. Cool on a wire rack and cut into 16 squares.