1 can (15 ounces) black soybeans
4 ounces unsweetened chocolate
1 tablespoon margarine
2 egg whites
2 cups sugar
3 tablespoons all-purpose flour
1 tablespoon instant espresso coffee powder or instant coffee granules
½ cup chopped walnuts
Preheat oven to 350°F. Spray a 9” x 13” pan with cooking spray. Place the black soybeans in a colander and rinse thoroughly under running water. Set aside and drain well.
Place chocolate and margarine in a small bowl and microwave for 1 to 1 ½ minutes until smooth. Stir every 30 seconds.
In a food processor or blender, combine the black soybeans and 1 egg. Blend until smooth.In a large bowl, combine the soybean purée, sugar, flour, espresso powder, remaining egg, and two egg whites. Beat well with electric mixer until well combined. Mix in the melted chocolate. Pour the mixture into prepared pan. Sprinkle walnuts on top of brownie batter.
Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan and a toothpick inserted near the center comes out nearly clean. Cool completely in pan before cutting into bars.
Yield: 24 brownies. Per brownie: 133 calories, 5 g fat (1 g sat fat), 3 g protein (1 g soy protein), 21 g carbohydrate, 37 mg sodium, 18 mg cholesterol, 1 g dietary fiber.