Rocco DiSpirito's Black Bean Brownies (gluten free!)

Nonstick cooking spray
1 1/2 cups canned black beans, rinsed and drained
1/2 cup unsweetened cocoa powder
3/4 cup egg substitute
2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
2 tablespoons reduced-fat sour cream (such as Breakstone's)
1 tablespoon coconut oil, melted
8 tablespoons (1/2 cup) granulated Splenda (or 24 packets (84g) Truvia)
1.5 teaspoon vanilla extract
Sliced almonds (optional, and not included in nutritional calculations)

Preheat the oven to 350 degrees F. Spray an 8-x-8-inch glass baking dish with nonstick spray.

Combine the beans, cocoa powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping the bowl halfway through.

Add the chocolate syrup, sour cream, coconut oil, Truvia/Splenda, and vanilla extract. Process until all the ingredients are combined, about 1 minute.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

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

Top with sliced almonds, if using. Let the brownies cool completely in the baking dish on a wire rack, then cut into 12 squares and serve. Refrigerate any leftovers. (Not that there will be any!)

Serving Size: Makes 12 brownies.