Yield: 1 servings
|1 can||(15 ounce) unseasoned black beans|
|4 ounces||Unsweetened chocolate|
|1 tablespoon||Light butter|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Instant espresso coffee powder|
|½ cup||Chopped walnuts|
Out of all my "sneaks," this is one of my favorites and has drawn rave reviews from my neighbors and family. Imagine their surprise when they learn the secret ingredient. One of these brownies has the same amount of fiber as a slice of whole wheat bread.
A can of black beans is pureed and incorporated into this delicious treat.
Espresso powder intensifies the chocolate experience. Note: You can find expresso powder in most grocery stores, usually sold with instant coffee.
3⅖ grams Fat 2 grams Fiber
Preheat the oven to 350 Degrees. spray a 9 x 13 inch pan with nonstick vegetable spray. Place the beans in a colander and rinse thoroughly under running water to remove "slime"; set aside and drain. Place the chocolate and light butter in a small microwavable bowl. Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth. In a food processor or blender add the drained beans and 2 egg whites. blend or process until smooth. In a large bowl combine the bean puree, sugar, flour, espresso powder, and the reamining egg whites. With an electric mixer, beat until well combined. Mix in the melted chocolate. Pour the brownie mixture into a prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for 30 to 35 minutes until the brownied pulls away from the sides of the pan.
Cool completely in the pan before cutting into bars---rows of six by five.
Makes 20 nice-sized brownies
Posted to EAT-LF Digest by "Emmylyn" <emmylyn@...> on Jan 30, 1999, converted by MM_Buster v2.0l.