Black Bean Brownies

Black Bean Brownies

  • Each Brownie is l.5 points 
  • Nonstick cooking spray
  • 1 (15 ounces) can of black beans, rinsed and drained
  • 6 egg whites or 1/2 cup fat-free egg substitute
  • 4 ounces unsweetened chocolate
  • 1 tablespoon lite butter
  • 2 cups granulated sugar
  • 2 tablespoons instant coffee powder (regular or espresso)
  • 3 tablespoons all-purpose flour
  • 1/2 cup chopped walnuts (optional)

Description

Preheat oven to 350 degrees F; coat a 9 x 13-inch pan with nonstick spray.
Blend drained beans and 2 egg whites or 1/3 of 1/2 cup egg substitute) in a food processor or blender until smooth. Set aside.
Place chocolate and lite butter in a small microwave-safe bowl. Microwave for 60-90 seconds. Stir every 30 seconds until smooth. Set aside.
Combine bean puree, sugar, flour, coffee powder, and remaining egg whites or egg substitute in a mixing bowl. Beat until well combined. Blend in melted chocolate, pour the mix into the pan, sprinkle with walnuts. Bake 30-35 minutes.
Very chewy and chocolatey!

Another Recipe

Buttermilk Cream Pie

  • 1 cup granulated sugar minus 2 tablespoons
  • 1/4 cup flour plus 2 tablespoons
  • 1 (5 ounces) can evaporate milk
  • 1 1/3 cups buttermilk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pie shell, baked

Description

Mix sugar and flour and add evaporated milk, buttermilk, and egg yolks. Stir until smooth. Place in a medium-size saucepan over medium heat and stir constantly until it thickens and begins to boil. Remove from heat, let cool, and add vanilla extract. Pour into baked 9-inch pie shell.

Meringue Recipe

  • 3 egg whites
  • 6 tablespoons granulated sugar
  • 1/4 teaspoon baking powder

Description

Beat egg whites until stiff. Add sugar gradually. Beat well and fold in baking powder. Place on top of pie filling and bake at 325 degrees F for 15 minutes.

Chicken Casserole

  • 1 (6 1/2 ounce) box stuffing mix (top of stove type)
  • 2 cups cooked chicken (about 8 ounces), cut into small cubes
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can nonfat milk
  • 1 teaspoon poultry seasoning

  • Preheat oven to 325 degrees F.

Description

Prepare stuffing according to package directions. Set aside.
Spread chicken pieces in a 13 x 9-inch baking pan. Mix soups and milk; pour over chicken. Sprinkle with poultry seasoning. Spread stuffing over top. Bake for 30 minutes. Let stand 10 minutes before serving.