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.