Black Bean Brownies (yum)

10 03 2011

I made these yesterday and you would never ever be able to taste the black beans…wonderful and rich like real brownies!  This is packed with fiber and the agave won’t spike your blood sugar.  Taken from the latest issue of Women’s Running Magazine. 

15 oz can of blackbeans, rinsed and drained

1/2 c. unsweetened cocoa powder

1 tsp. espresso powder (I used instant coffee)

3/4 c egg substitute

2 Tbsp whole wheat flour

3/4 c agave nectar

1 TBSP butter, melted

1 tsp. vanilla extract

Preheat oven to 350.  Spray 8 by 8 pan with cooking spray.  Combine beans, cocoa powder, espresso powder, egg sub., and flour in a food processor or blender.  Mix until smooth (2 min).  Add agave, butter and vanilla. Process again (1 min). 

Pour batter into the baking dish and smooth (I added chopped pecans on top).  Bake for 20 min, turning halfway through.  Then turn oven down to 300 and bake 8 more min.  (I had to cook another 20 or so in my oven).  You know how to tell when they are done right??

Let them cool, cut ino 12 servings (I did 9).  Refridgerate leftovers. 

NUTRITION INFO

110 cal, 1.5 fat, 24 carb, 3 fiber, 4 protein.  (for 12 serving size).  WW Points 3  (4 for 9 serving size)

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