This recipe includes a small amount of refined sugar. Recipes with refined sugar may not be suitable for all people with diabetes. Check with your physician and/or registered dietitian or nutritionist on how to incorporate these recipes into your daily meal plan.
Ingredients:
1 (15 oz) can unseasoned black beans
4 oz unsweetened chocolate
1 Tbsp light butter
6 egg whites, divided
2 cups sugar
3 Tbsp all-purpose flour
2 Tbsp instant espresso coffee powder (found in most grocery stores, usually sold with instant coffee)
1/2 cup chopped walnuts
Instructions:
Preheat the oven to 350°F. Spray a 9x13-inch pan with nonstick vegetable spray. Place the beans in a colander and rinse thoroughly under running water to remove "slime" and set aside and drain.
Place the chocolate and light butter in a small microwavable bowl. Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth.
In a food processor blender, add the drained beans and 2 egg whites. Blend or process until smooth. In a large bowl, combine the bean purée, sugar, flour, espresso powder, and remaining egg whites. With an electric mixer, beat until well combined. Mix in the melted chocolate.
Pour the brownie mixture into prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan. Cool completely in the pan before cutting into bars -- rows of six by five. Makes 30 (nice-size) Brownies.
Nutritional Information:
Nutritional Information (per one brownie serving): 106 Cal; 4 g Fat; 18 g Carb; 00 mg Cholesterol; 67 mg Sodium; 2 g Fiber.
Dietary Exchanges: 1 Starch; 1 Fat.
