Rocco's Low Cal Brownies Servings: Over 8
The beans add moisture and texture—not to mention fiber and protein. -Rocco DiSpirito, "Now Eat This!" http://abcnews.go.com/gma
Nonstick cooking spray
1½ cups canned black beans, rinsed and drained
½ cup unsweetened cocoa powder
1 tablespoon espresso powder
¾ cup egg substitute
2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
2 tablespoons reduced-fat sour cream
1 tablespoon unsalted butter, melted
24 packets 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. NOW YOU CAN EAT THIS!
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