Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder and just a little espresso powder are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories stir 1/4 cup dark chocolate covered cocoa nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day.
- 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
- Preheat the oven to 350˚F. Spray an 8×8-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.