And for Dessert...

This recipe is courtesy of one of my favorite South Beach recipe resources.

Preheat Oven: 350 F

1 15 oz. can unseasoned black beans, drained and rinsed (or 1 1/4 cup cooked dry beans)
4 eggs
1 1/2 Cups Splenda (1 Cup Wheylow)
3Tbl. unsweetened cocoa powder
1 tsp. baking powder
2 TBL. oil (or 2 TBL. unsweetened applesauce for Phase 2)
1 TBL. vanilla
1/2 Cup dry non-fat milk
1/2 tsp. baking soda
1/4 Cup ricotta cheese
chopped nuts, optional


Mix all ingredients in a food processor or blender (I am playing with the amount of eggs--they are a little egg-y tasting). Pour into an 8x8 pan sprayed with cooking spray. Bake at 350 for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cover with plastic wrap to keep fresh.

They sound CARAZY, but they look, smell, and even taste like real brownies. I will admit the taste is a little weird, but I think the texture is what throws you for a loop. Also, they freeze REALLY well, and are in fact much better after frozen and reheated. Defrost for 30 seconds or so, and heat for 30 seconds. We are trying these out with 2 Tbsp. of natural peanut butter mixed in the batter tonight--yum.

Also, when I am really craving something a little more than "just brownies," I've come up with mixing yogurt, peanut butter, and some splenda to taste to spread over the brownies when they're cool. Different than icing them, but I promise, it's so satisfying, and so tasty.

Of course those of you who are not South Beach-ing or interested in trying that version, you can make all the appropriate subs, like sugar/honey instead of Splenda.

Enjoy!