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Low-Fat Fudgey Brownies




Source of Recipe


Internet


List of Ingredients




1 15-ounce can black beans, drained and rinsed well
1 cup pureed prunes (or prune filling or prune-based oil substitute)
6 large egg whites
1 tablespoon stick margarine
3/4 cup unsweetened cocoa powder
3 teaspoons canola oil
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/4 cup walnuts, chopped
nonstick cooking spray



Recipe



1. Preheat oven to 350 degrees. Lightly coat a 9-inch by 13-inch baking pan with cooking spray.

2. In a food processor or blender, combine drained beans, pureed prunes, and egg whites until very smooth. Transfer to a large mixing bowl and set aside.

3. Place margarine in a small saucepan or microwave-safe bowl and melt on stovetop or in microwave. Stir in cocoa and canola oil until well blended.

4. To the bean mixture, add sugar, flour, and vanilla extract. Stir in cocoa mixture.

5. Pour mixture into prepared baking pan and sprinkle with walnuts.

6. Bake for 35-40 minutes. When baked, remove from oven and cool completely in pan before cutting into 24 squares.