Black Bean Brownies from Rocco DiSpirito
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- 1 1/2 cup(s) black beans canned
- 1/2 cup(s) cocoa powder unsweetened
- 1 tablespoon(s) espresso powder
- 3/4 cup(s) egg substitute
- 2 tablespoon(s) chocolate syrup low-calorie sugar-free
- 2 tablespoon(s) sour cream reduced fat
- 1 tablespoon(s) unsalted butter melted
- 8 tablespoon(s) Splenda or Truvia
- 1 teaspoon(s) vanilla extract
- 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.
- NOW YOU CAN EAT THIS!
- Before After
- Fat 70g 1.6g
- Calories 1500 53
- Protein: 4g | Carbohydrates: 8g | Cholesterol: 4mg
- Fiber: 3g| Sodium: 94mg
This recipe is a personal recipe added by hwross and has not been tested or endorsed by MyRecipes.
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Black Bean Brownies from Rocco DiSpirito Recipe at a Glance
- COURSE: Desserts