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Black Bean Chocolate Brownies
A lightened up version of a dessert classic.
2 sprays cooking spray
1/2 cup black beans
1/4 <span class="measurestring" title="mug (8 fl oz)">mug</span> coffee
1/2 cup butter, unsalted
4 squares baking chocolate
4 large eggs
1 1/4 cups sugar
1 tsp vanilla
0.12 tsp salt
1 cup flour
Pre-heat oven to 350 °F (175 °C). Coat 9x13" pay with cooking spray; line with aluminum foil and coat foil with cooking spray.
In a blender or mini food processor, process beans with coffee until smooth; Set aside.
In a double boiler over very low heat, melt butter and chocolate (can also be done in a microwave).
Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well.
Add black bean mixture, vanilla and salt. Mix well. Add flour; combine thoroughly on low speed.
Pour batter into prepared pan and bake until a tester inserted in the centre of the brownies comes out clean, about 25 - 30 minutes. Remove pan to a cooling rack.
After 10 minutes, remove brownies from pan by pulling up on the foil and placing brownies on the cooling rack to cool more.
Cut into 24 pieces and serve.
in 1 serving of Black Bean Chocolate Brownies.
, 48% carbs, 8% protein.
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