Black Bean Brownies

Brownies

• 1 can (15 ounce) black beans, drained and rinsed
• 1/2 cup agave syrup
• 1/2 cup self-rising flour
• 1/2 cup egg whites
• 1/4 cup unsweetened cocoa
• 2 teaspoons vanilla
• 1 teaspoon baking powder
• 6 tablespoons mini semisweet chocolate chips

Frosting

• 6 ounces fat free cream cheese soften to room temperature
• 1/4 cup agave syrup
• 2 teaspoons vanilla extract
• 2 tablespoons semisweet mini chocolate chips melted

Brownies

Preheat oven to 350°F. Lightly spray an 8 x 8 baking dish with nonstick cooking spray. In a food processor, or blender, mix all brownie ingredients (except chips) together. Blend until smooth. Clean off the sides and blend for another 20 seconds. Stir in 6 tablespoons of chips. Spread into the 8 x 8 baking dish. Bake 20 minutes until toothpick or dull knife blade comes out clean. Cool for about one hour in dish at room temperature.

Frosting

With a whisk attachment on an electric beater, blend all ingredients, except the chocolate chips, until light and fluffy. Spread evenly over the top of the cooled brownies. Coat a microwave safe bowl with a 2 second spray of nonstick cooking oil, add two tablespoons of chips to the bowl and melt in microwave. Using a spoon, swirl the chocolate on top. Allow it to set in the refrigerator for 20 minutes. Serve an enjoy.

SOURCE: Midnight Brownies