- 12
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 Truvia (84 g) or 8
- tablespoons granulated Splenda
- • 1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350 degrees 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.