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['Nonstick cooking spray', '1 1/2 cups canned black beans, rinsed and drained.', '1/2 cup unsweetened cocoa powder', '1 tablespoon espresso 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 Breakstones", 1 tablespoon unsalted butter, melted', '24 packets (84g) Truvia or 8 tablespoons granulated Splenda', '1 teaspoon vanilla extract']

Preheat the oven to 350˚F. Spray an 8x8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder and egg, substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of 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.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

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License: CC BY-SA 3.0

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