Monday, May 30, 2011

Low-Point Flourless Black Bean Brownies

I'm finding there are more and more people out there who are looking for dessert recipes that do not include flour. Although this recipe might make you wrinkle your nose and question the taste, it's one of those recipes where the "proof is in the pudding" (or brownie).

Low-Point Flourless Black Bean Brownie
- 1, 15.5 oz. can of black beans (thoroughly rinsed and drained)
- 1 tsp. coffee grounds
- 1 cup Splenda granulated sugar substitute
- 1/4 cup cocoa powder
- pinch salt
- 3 eggs
- 2 Tbs canola oil
- 1 tsp. vanilla
- Betty Crocker whipped milk chocolate frosting (optional)
Preheat oven to 350 degrees and spray an 8-inch by 8-inch baking dish with cooking spray. In a large mixing bowl combine Splenda, cocoa, salt, eggs, oil, and vanilla. Place black beans and coffee in a food processor and pulse thoroughly until smooth. Add to the brownie mixture and combine well. Pour into the baking dish and bake for 25 to 30 minutes (or until desired doneness). Let cool and add 1 tsp. frosting to each piece. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. (We really enjoy these brownies but even moreso with the icing on top). :)
Total servings - 12
Serving size - 1
Points per serving - 1.7 without icing; 2 points with icing

"Beauty is not in the face; beauty is a light in the heart." - Kahlil Gibran

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