READER REVIEW
“I served these as an after-dinner dessert with a scoop of low-fat ice cream, and everyone loved them!”
MARYROSE90 TASTEOFHOME.COM
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You’d never guess these rich, velvety chocolate treats contain a can of black beans. They make a great gluten-free dessert.
—Kathy Hewitt, Cranston, RI
Prep: 15 min. • Bake: 20 min. + cooling • Makes: 1 dozen
1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large eggs
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
1. Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
2. Transfer batter to a parchment paper-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
Per 1 brownie: 167 cal., 7g fat (2g sat. fat), 53mg chol., 131mg sod., 24g carb. (16g sugars, 2g fiber), 4g pro.
Diabetic exchanges: 1 1/2 starch, 1 fat.
READER REVIEW
“I served these as an after-dinner dessert with a scoop of low-fat ice cream, and everyone loved them!”
MARYROSE90 TASTEOFHOME.COM