Black Bean Brownies from Rocco DiSpirito


From the kitchen of Rocco DiSpirito Difficulty: Easy

8 servings


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1 1/2 cups black beans canned
1/2 cup cocoa powder unsweetened
1 tablespoon espresso powder
3/4 cup egg substitute
2 tablespoons chocolate syrup low-calorie sugar-free
2 tablespoons sour cream reduced fat
1 tablespoon unsalted butter melted
8 tablespoons Splenda or Truvia
1 teaspoon vanilla extract


Cook: 30 Minutes

Cooking Directions

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.


Before After

Fat 70g 1.6g

Calories 1500 53

Protein: 4g | Carbohydrates: 8g | Cholesterol: 4mg

Fiber: 3g| Sodium: 94mg

Created date

August 2015