For added texture, top the brownies with 1/2 cup of slivered almonds before putting them in the oven. Or stir 1/4 cup nuts and 1/4 cup raisins into the batter before baking."
- Butter-flavored nonstick cooking spray
- 15 oz. canned black beans, rinsed and drained
- 1/2 cup unsweetened cocoa powder
- 1 tsp. espresso powder
- 3/4 cup liquid egg substitute
- 3 tbsp. whole-wheat pastry flour
- 3/4 cup agave nectar
- 1 tbsp. unsalted butter, melted
- 1 tsp. vanilla extract
Preheat the oven to 350°F. Spray an 8x8-inch baking dish with cooking spray. Combine the beans, cocoa powder, espresso powder, egg substitute and pour in the bowl of a food processor. Process until the mixture is smooth, about two minutes, scraping down the bowl halfway through. Add the agave, butter and vanilla. Process until all of the ingredients are combined (about one minute).
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish halfway through the baking time.
Then turn the temperature of the oven down to 300°F and bake for another five to eight minutes, or until a toothpick inserted in the center comes out with little bit of soft batter clinging to it. It should not come out clean, if it does it's overcooked.
Let the bars cool completely at room temperature in the baking dish on a wire rack. Then put them in the fridge for at least three hours. When they're cold, cut them into 12 squares and serve. Refrigerate any leftovers.
Nutritional info per serving:
110 calories, 1.5g fat, 24g carbohydrate, 3g fiber, 4g protein, 103mg sodium
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