Dr. Janet’s Flourless Dark Chocolate Brownies with Walnuts

1 can (15 ounces) black beans, drained and rinsed

¾ cup packed Splenda brown sugar blend

½ cup quick-cooking oats

¼ cup unsweetened dark cocoa powder

¼ cup extra-virgin olive oil

2 tablespoons ground flaxseed

1 tablespoon espresso powder

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chopped walnuts

Heat oven to 350 degrees. Spray a 9-inch baking pan with nonstick cooking spray.

Place black beans in a large mixing bowl. Add the sugar, oats, cocoa powder, olive oil, espresso powder, flaxseed, vanilla and salt. With an electric mixer blend the ingredients until the black beans are mushed up and the mixture is smooth, about 2 minutes. Add the walnuts and stir into batter mixture.

Scrape batter into the prepared pan and bake for 30-35 minutes until the edges pull away from the sides of the pan and the middle of the brownies is firm. Let cool before slicing.

Serves 16.

Nutrition values per serving: 140 calories, 6 g fat (1 g saturated), 16 g carbohydrate, 2 g fiber, 3 g protein, 1 mg cholesterol, 89 mg sodium.

“Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease” by Janet Bond Brill (Crown/Three Rivers)