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Dr. Janet’s Flourless Dark Chocolate Brownies with Walnuts
By Janet Bond Brill Ph.D. R.D., LDN
Author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease
A dark, moist chocolaty treat.
Nonstick cooking spray
One 15-ounce can black beans, drained and rinsed
3/4 cup packed Splenda Brown Sugar Blend
1/2 cup quick-cooking oats
1/4 cup unsweetened dark cocoa powder
1/4 cup extra-virgin olive oil
1 tablespoon espresso powder
2 tablespoons ground flax seeds
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch baking pan with nonstick cooking spray. Place the black beans in a mixing bowl. Add the brown sugar, oats, cocoa powder, olive oil, espresso powder, flax seeds, vanilla, and salt. With an electric mixer, blend the ingredients until the black beans are mushed up and the mixture is smooth, about 2 minutes. Scrape the batter into the prepared pan, top with walnuts, and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the middle of the brownies is firm. Let cool before slicing into 16 pieces.
NUTRITION PER SERVING (1 brownie):
Fat: 6 g (0 g EPA, 0 g DHA, 1g ALA)
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium 89 mg
Carbohydrate: 16 g
Dietary Fiber: 2 g
Sugars: < 1 g
Protein: 3 g
The above is an excerpt from the book Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease by Janet Bond Brill, Ph. D. R.D., LDN.