In Monday's newsletter, Jana in Las Vegas,
was looking for a fudgey brownie using Splenda.

The following recipe comes from Marlene Koch's 375
Sensational Splenda Recipes. I just recently got
the book and have not tried this recipe-so you will be
on your own to decide to use it or not. I will include
everything associated with the recipe.
Connie in TX

Chocolate Brownies
Serves 12

Before you look at the ingredients, let me warn you that I,
too, would be skeptical of a brownie recipe that calls for
black beans. Even though I had heard of this technique,
I never before had any desire to make brownies with beans.
However, attempts to use traditional low-fat brownie formulas
with Splenda Sugar Blend for Baking didn't work. I finally
thought, why not? Surprise-the pureed beans were just the
ticket to keeping these cakey brownies dark, moist, and fudgy
and all without any trace of bean flavor. And that's no beans...

3/4 c. black beans, drained
3 T. butter, melted
2 large eggs
1 t. vanilla
1/2 c. Splenda Sugar Blend for Baking
6 T. Dutch-process cocoa powder
1/4 c. all-purpose flour
1/4 t. baking powder
3 T. chopped walnuts (optional)

Preheat the oven to 325 degrees. Spray an 8 x 8
inch baking pan with nonstick cooking spray.
In a small bowl, combine cocoa powder, flour,
and baking powder. Set aside. Place beans and
melted butter in a food processor and puree
until beans are completely smooth (like a thick
paste). Scrape bean mixture out of processor
and into a medium-sized bowl. With a wooden
spoon, beat in eggs, vanilla, and Splenda Sugar
Blend until well mixed. Add cocoa mixture and
stir just until incorporated. Stir in nuts, if desired.
Spoon batter into prepared pan. Bake for 13-15
minutes or until center just springs back when
touched (do not overbake). Cool in pan on wire rack.

Per Serving
Calories 100 Carbohydrate 14 grams Protein 3 grams Fat 4 grams (2 saturated) Fiber 2 grams Sodium 95 milligrams

Diabetic exchange=1 carbohydrate, 1 fat
WW point comparison=2 points

Black beans are a great source of complex
carbohydrates and fiber. And because they
replaced some of the all-purpose flour in this
recipe, they actually lowered the overall carbohydrates.
Connie

http://www.nancyskitchen.com