This healthy twist on a classic brownie recipe was suggested by a devoted South Beach dieter. It substitutes fiber-rich black beans and heart-healthy olive oil for the usual butter. When Dr. Agatston (a known chocolate lover) sampled the brownies, he was surprised by how moist and delicious they were and was delighted to learn that beans were the "secret ingredient." You can serve the brownies hot from the pan or at room temperature.
- cooking spray
coat baking dish
- 14 ounce(s) beans, black
drained and rinsed
- 4 large egg(s)
- 2 tablespoon oil, olive, extra-virgin
- 1 teaspoon vanilla extract
the oven to 350°F. Lightly coat an 8" x 8" baking pan with cooking
spray. In a blender or food processor, combine the beans, eggs, oil, vanilla,
sugar substitute, cocoa powder, baking powder, and salt. Process until smooth.
Nutrition information is per brownie. Enjoy up to 3 per serving.
Pour the batter into the pan and arrange the nuts in even rows, 6 across and 6 down.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out
clean. Cut into 36 squares with a nut piece in the center of each.