Deanna the Chef

Deanna’s Rocky-Road Black Bean Brownies

Makes 8 large brownies

SmartPoints per brownie: ③ ② ②

 

 

• 1 (15½ ounce can) unseasoned black beans, drained and rinsed

• 1 ripe banana, peeled

• ½ cup unsweetened cocoa powder

• 2 teaspoons instant coffee or espresso

• ¾ cup liquid egg substitute

• ½ teaspoon balsamic vinegar

• 2 tablespoons sugar-free chocolate syrup, such as Hershey’s or Great Value

• 2 tablespoons fat-free plain Greek yogurt

• ¾ cup granular no-calorie sweetener, such as Splenda or Truvia

• 1 teaspoon vanilla extract

• 1/3 cup chopped walnuts

• 39 mini marshmallows

 

Preheat the oven to 350°. Spray an 8×8-inch cake pan with cooking spray.

Combine the beans, banana, cocoa powder, coffee or espresso powder, and eggs in the bowl of a food processor.

Process the mixture for 2 minutes, scraping down the bowl halfway through.

Add the vinegar, chocolate syrup, yogurt, sweetener, and vanilla. Process until all of the ingredients are combined, about 1 minute. Add walnuts and pulse briefly to combine.

Spread the batter into the prepared baking dish, smoothing top with a spatula.  Arrange marshmallows evenly over the top.

Bake for 28 to 30 minutes, turning the pan halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

Let the brownies cool completely in the baking dish on a wire rack. Cut into 8 pieces and serve. Loosely cover and refrigerate any leftovers. Brownies will last in the refrigerator for one week.