Irritable Bowel Syndrome Message Boards | I've tried them...turned out great!

I've made these twice now and always turn out great. Even served them to my non-IBS father-in-law to great reviews. The beans really do make the brownies stay moist and rich. Here's my version:

1 15 oz can of black beans, drained and rinsed well
3/4 cup cocoa powder
1/4 cup canola oil
6 egg whites
1 1/2 cups sugar (recipe called for 2 cups but I adjusted for personal taste)
3 tbsp flour (may need more, check batter consistancy before baking)
1 tbsp POSTUM (a wheat-based instant coffee substitute)

Preheat oven to 350. Spray 13x9 pan with cooking spray. (I used a 9x7 pan second time, first batch came out rather thin.) Combine cocoa and oil in a small bowl and stir until smooth. In food processor, blend 2 egg whites and beans until smooth. In large bowl combine bean puree, sugar, flour, postum and remaining egg whites. Beat until well combined. Add cocoa mix and stir. Pour brownie mix into pan and bake 30-35 min. or until brownies pull away from side of pan. (I had to bake them longer.) Cool completely before cutting into squares.

Hope this helps. I didn't figure out the fat per serving but they haven't bothered me. If you want to cut it down even more, just use 2 tbsp applesauce and 2 tbsp oil for the oil measurement.

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