Taking the Reins

I made these tonight from a recipe in Her Sports Magazine….but after reading the fine print, it looks like the original author is the American Institute for Cancer Research’s “Marlene Koch’s 375 Sensational Splenda Recipes.”

 Now, I was skeptical about the black beans, and because of that, I used regular butter, regular eggs, and regular sugar.  But now that I’ve tried the recipe and think it’s fabulous, I wouldn’t hesitate to try spray butter, Egg Beaters, or Splenda.

Ingredients:

3/4  cup black beans, drained

3 tbsp butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup Splenda or sugar

6 tbsp Dutch-process cocoa powder

1/4 cup all purpose flour

1/4 teaspoon baking powder

1/4 cup chopped walnuts, optional

Prehead oven to 325 F.  Spray 8 x 8 pan with nonstick spray.  In a small bowl, combine cocoa powder, flour, and baking powder, then set aside.  Place beans and melted butter in a food processor and puree until beans are completely smooth, like a thick paste.  Scrape bean mixture into a medium-size bowl.  With a wooden spoon, beat in eggs, vanilla, and sugar, until mixed well.  Add cocoa mixture and stir.  Mix in nuts.  Spoon batter into prepared pan.  Baked for 13 - 15 minutes or until center springs back when touched.  Do not over bake.  Cool in pan on wire rack.  Makes 12 servings.

Nutrition per serving:

100 calories (132 if using sugar), 4 grams total fat (2 saturated), 14 grams carbohydrates (22 with sugar), 2 grams fiber, 3 grams protein, 95 mg sodium.

A+ to this recipe!  Hubby didn’t like it because it wasn’t Ghiradelli, but I’m in love.  Who knew black beans and chocolate could taste so good?!