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Flourless Dark Chocolate Brownies

A truly healthy way to satisfy a chocolate craving! This recipe is adapted from Dr. Janet Brill’s latest book “Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease”.

Nonstick Cooking Spray

15 oz can black beans, drained & rinsed

3/4 cup packed Splenda Brown Sugar Blend

1/2 cup quick-cooking oats

1/4 cup natural unsweetened dark cocoa powder (not Dutch process)

1/4 cup extra virgin olive oil

1 Tbsp espresso powder

2 Tbsp ground flax seed or flax meal

1 tsp vanilla extract

1/4 tsp salt

1/2 cup chopped toasted walnuts

Preheat the oven to 350 F. Spray a 9-inch square baking pan with nonstick spray. Place the black beans in a mixing bowl. Add the brown sugar, oats, cocoa powder, oil, espresso, flax seeds, vanilla and salt. With an electric mixer, blend the ingredients until the black beans are mushed up and the mixture is smooth, about 2 minutes. Scrape the batter into the prepared pan, top with walnuts, and bake for 30-35 minutes or until the edges pull away from the sides of the pan and the middle of the brownies is firm. Cool, then slice into 16 pieces.

Each brownie contains: 140 cal, 6 gm fat, 1 gm sat fat, 1 mg cholesterol, 89 mg sodium, 16 gm carb, 2 gm fiber, <1 gm sugar, 3 gm protein