Brownies (adapted from Rocco Dispirito's Fudgy Fruit & Nut Bars)

Beans, black, 2 cup
Cocoa, dry powder, unsweetened, 0.25 cup
Espresso powder 1 tsp
Egg, fresh, 2 large
Yogurt, plain, skim milk, 0.25 cup (8 fl oz)
Baking Powder 0.5 tsp
Flour, whole grain, 0.19 cup
Granulated Sugar, 0.75 cup & 0.75 cup water (make 0.75 cup simple syrup) - or use 0.75 cup agave syrup
Butter, salted, melted 1 tbsp
Vanilla Extract, 1 tsp

Preheat the oven to 350°F. Spray a 8 x 8 x 2-inch baking dish with cooking spray. Combine the beans, cocoa powder, expresso powder, eggs, yogurt and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 mintues, scraping down the bowl halfway through.


Add the simple syrup/agave, butter and vanilla. Process until all of the ingredients are combined, about 1 minute. Pour the batter into a prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish halfway through the baking time. Turn down the temperature of the oven to 300°F and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean, if it does: it’s overcooked.

Let the bars cool completely at room temperature in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When they’re cold, cut them into 12 squares and serve. Refrigerate any leftovers.



Number of Servings: 16

Recipe submitted by SparkPeople user READYTOBEALOSER.