1 15 oz can of black beans, drained and rinsed
3/4 cup of agave nectar (available in health food sections)
1/2 cup of self-rising flour
3/4 cup egg whites
1/4 cup of unsweetened cocoa
1 tsp of vanilla
1 tsp of baking powder
6 tbsp of mini semisweet chocolate chips + 2 more tbsp for glaze
Preheat oven to 350 degrees
In a food processor or blender, mix all brownie ingredients (except chips) together. Blend until smooth, scrap sides down and blend again for a few seconds. It should be smooth, do not over blend. Add the chips and stir. Spread into an 8 x 8 baking dish lightly coated with non-stick cooking spray. Bake 20 – 25 minutes or until toothpick comes out clean. Cool for about an hour.
Spray a microwave safe bowl for 2 seconds with non-stick cooking spray, add the 2 tbsp of chips. Microwave for 15 seconds, remove and stir. Repeat until melted. Using a spoon, swirl the melted chocolate over the cooled brownies. Allow glaze to set up in refrigerator for about 20 minutes (If you can wait that long…we dug in warm). Serve and enjoy!
Click here to download a Food Log to make your life easier. (This is an Microsoft Excel spreadsheet. You can right-click on the link and select Save Target As… or just click to view the document.)
Check out www.caloriecount.about.com. It’s a great resource for online food journals and activity logs. See how many calories you consume and burn off each day!
Check out this website to see why you should not drink diet soda!