Albuquerque Journal - Parade - - FRONT PAGE - —Ali­son Ash­ton

Brown­ies and cup­cakes are peren­nial bake-sale best-sellers, but they’re also calo­rie bombs. Nu­tri­tion and health ex­pert Joy Bauer shares her slimmed-down ver­sions in From Junk Food to Joy Food, the new cook­book based on her pop­u­lar Today show seg­ment. Her se­cret in­gre­di­ent: pureed black beans. The fiber-rich legumes re­place high-fat, high-calo­rie oil or but­ter, but all any­one will no­tice is the rich, fudgy taste.

Black Bean Brown­ies

Drain and rinse 1 (15-oz) can black beans. Re­turn beans to can, ad­ding enough wa­ter to cover. Place beans and wa­ter in a blender; puree. Com­bine bean puree and 1 (18.2-oz) box brownie mix in a mix­ing bowl. Add 1 large egg if you want a softer, spongier con­sis­tency. Mix thor­oughly and bake ac­cord­ing to box di­rec­tions. Serves 20. Calo­ries 120; Fat 1 g(0 g sat); Pro­tein 2 g; Carbs 27 g; Fiber 2 g; Chol 0 mg; Sodium 80 mg

Yes, you can have your cake and eat it too. —Joy Bauer, From Junk Food to Joy Food

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