Wow these are good! We made them yesterday and they were gone so fast! The boys kept saying 'oh these are so good' as they enjoyed.
1 15 oz can black beans, drained and rinsed
1/2 c agave syrup
1/2 c flour
1/2 c egg whites (about 4)
1/4 c unsweetened cocoa powder
2 tsp vanilla
1 tsp baking powder
Mix all above ingredients in food processor (I used my blender, and had to just stir a little with a fork at the end) til smooth.
Then add
6 TB mini semisweet chocolate chips--stir them in
Spray an 8 x 8 baking dish and preheat oven to 350. Bake about 20 - 25 minutes til toothpick comes out clean. Cool for about 1 hour til room temperature so the frosting won't melt away. (I put ours in the freezer for a little while)
Frosting
6 oz fat free cream cheese
1/4 c agave syrup
2 TB vanilla
Stir these together and spread on cooled brownies. The orig recipe says cut into 12. I cut them into 20 squares and 25 would have been a fine size too.
Melt 2 TB Mini Choc chips and drizzle them on top. Or--we tried grated orange zest on part of it. Both were so good!
These are definitely good enough to take somewhere to share. The cream cheese topping is soft and kind of pudding consistency so you can't stack them on a plate cause they will goo on each other. They are so yummy!
And they are lots different nutritionally than the ones we have all made and loved for years.
Have fun!
The whole pan of brownies has 29 points (including the frosting). 1-2 points for each brownie depending on how they are cut.
2 comments:
Oh--actually I only used about 4 oz of the recommended cream cheese for the frosting and they were plenty wonderful!
Mom, these look so yummy!! I think that I need to find some agave syrup.
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