Nutritional Information
Calories per serving: | 153 |
Fat per serving: | 8g |
Saturated fat per serving: | 3g |
Monounsaturated fat per serving: | 3g |
Polyunsaturated fat per serving: | 1g |
Protein per serving: | 3g |
Carbohydrates per serving: | 20g |
Fiber per serving: | 2g |
Cholesterol per serving: | 39mg |
Iron per serving: | 1mg |
Sodium per serving: | 92mg |
Calcium per serving: | 22mg |
Ingredients
- 1 cup black beans, rinsed and drained
- 2 tablespoons light olive oil
- 1/2 cup thawed and squeezed dry frozen spinach
- 1/4 cup applesauce
- 2 eggs
- 1 egg yolk
- 3/4 cup sugar
- 3 tablespoons unsweetened cocoa
- 1 1/2 tablespoons instant espresso powder
- 3 ounces chopped bittersweet chocolate
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup flour
- 1/3 cup mini chocolate chips
- 1/3 cup chopped pecans
Preparation
Preheat oven to 350°. Put black beans, olive oil, spinach, applesauce, eggs, egg yolk, sugar, cocoa, and espresso powder in a food processor; pulse for 1 minute or until smooth. Microwave bittersweet chocolate and butter in a glass bowl, stirring every 30 seconds or until smooth; cool for 5 minutes. Add chocolate, vanilla extract, and salt to processor; pulse to blend. Transfer to a bowl. Stir in flour and mini chocolate chips. Pour into an oiled 9- x 13-inch pan; top with chopped pecans. Bake for 25-30 minutes; cool for 15 minutes.
Nutritional Information
Calories per serving: | 153 |
Fat per serving: | 8g |
Saturated fat per serving: | 3g |
Monounsaturated fat per serving: | 3g |
Polyunsaturated fat per serving: | 1g |
Protein per serving: | 3g |
Carbohydrates per serving: | 20g |
Fiber per serving: | 2g |
Cholesterol per serving: | 39mg |
Iron per serving: | 1mg |
Sodium per serving: | 92mg |
Calcium per serving: | 22mg |
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