Serves 16.

Ingredients:

• 1/2 cup fat free plain yogurt
• 1 1/2 cup Splenda
• 6 tablespoons baking cocoa
• 1 tablespoons instant coffee
• 4 eggs
• 1 cup canned black beans, drained and rinsed

Instructions:

1. Preheat oven to 350°F; coat 9″x13″ baking pan with cooking spray.
2. Put all ingredients in blender. Blend until everything is pureed.
3. Pour into baking pan.
4. Bake for 30 minutes.

Nutrition Summary:
Per serving: 45.4 calories; 37% calories from fat; 1.9g total fat; 61.8mg cholesterol; 51.6mg sodium; 112.3mg potassium; 4.4g carbohydrates; 1.6g fiber; 0.1g sugar; 2.8g net carbs; 3.6g protein.

Cook’s Notes
These have an interesting flavor and certainly they’re healthier than your usual brownies as they are full of fiber and protien — a great way to sneak nutrition into unsuspecting children’s menus.

Don’t expect the thick, moist brownies mama used to make; they come out a bit flat since there’s no flour. If you prefer it to be thicker, try using an 8″x8″ baking pan instead.

Leftovers should be refrigerated.

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