Sugarfree Brownies with a Bang!

Okay, this recipe does not sound very appetizing but it sounded interesting so I just had to try it. It's brownies that have no flour and are made with pureed black beans. I know it sounds questionable but I made them last night and they really are very good. They quell my sweet craving and are packed with fiber and protein and you really cannot tell that they are made with beans. *I don't drink coffee so instead of the coffee I just used one more tbsp of cocoa and I also added some Davinci sugar free hazelnut syrup (one glug) and about a tsp of cinnamon and I excluded the nuts. I was pleasantly surprised at the result. When I took them out of the oven I couldn't wait and tried them while they were still hot and it tasted like a chocolate soufflee (very yummy) and once cooled they really taste just like regular brownies. Of course, I haven't had a regular brownie in a very long time so my memory may be a bit foggy! Big, Bad Black Bean Brownies 1/2 cup butter 2 cups splenda 6 tablespoons cocoa (I used dutch-process cocoa) 1 tablespoon instant coffee powder* 4 eggs 1 cup pureed black beans (made from 1-15.5 ounce can black beans, drained and rinsed) 3/4 cup chopped walnuts (optional) Preheat oven to 350 degrees Fahrenheit. Beat together butter, splenda, cocoa and coffee. Add eggs, one at a time, beating between additions. Beat in bean puree. Stir in nuts, if using. Pour batter into a 9 x 13-inch greased pan. Bake for 45 to 50 minutes. Cool completely and cut into squares.