The best of two diet-dealbreakers – cheesecake and brownies – fuse together in this twisted treat. Since it’s on my site, rest assured: they’re free of gluten and refined sugar and high in natural protein. So make, bake and indulge a little. You’ve been working out, right?
2 egg whites
2 tbsp unsalted butter, melted
1 tbsp vanilla extract
1/2 cup honey (or 1/2 cup Splenda for Baking & 3-4 tbsp water)
15 oz can black beans (thoroughly rinsed and drained)
1 cup pitted dates (about 10-12) *Baking with Dates
2/3 cup unsweetened cocoa powder
1 tsp baking powder
4 oz low fat cream cheese, room temperature
5 tbsp Splenda for Baking
1 tsp almond extract
Line bottom and sides of a 9×9 inch square pan with foil or parchment paper. Mist with non-stick spray. Preheat oven to 350 degrees. In food processor or blender, puree eggs, egg whites, butter, vanilla and honey (or Splenda and water). Add black beans and puree until no lumps remain. Add dates and again puree until smooth. Set aside. If you have trouble pureeing at any time, slowly add water by the tablespoon and stir with rubber spatula to lubricate the blades.
In large bowl stir cocoa powder and baking powder together. Pour blended contents into dry ingredients and stir until moistened. Spread batter evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, egg, Splenda and almond extract until smooth. Distribute the cream cheese mixture 8-10 dollops across the top, and swirl the cream cheese mixture across the chocolate batter with a butter knife. Bake 30-40 minutes, or until the batter in the center of the pan has firmed. Let brownies cool 1 hour, then lift out the foil and peel it away. Cut brownies into small 1.5-2 inch squares to slow you and friends down as you enjoy these morsels.