Black Bean Brownies from Rocco DiSpirito

From the kitchen of Rocco DiSpirito Servings:Over 8 Difficulty: Easy Cook Time: 1-30 min

Yield: 8 servings
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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


  1. Cooking Directions

  2. Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.

  3. 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.

  4. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.

  5. 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.

  6. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.


  8. Before After
  9. Fat 70g 1.6g
  10. Calories 1500 53
  11. Protein: 4g | Carbohydrates: 8g | Cholesterol: 4mg
  12. Fiber: 3g| Sodium: 94mg
May 2014

This recipe is a personal recipe added by hwross and has not been tested or endorsed by MyRecipes.

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