Hungry Girl Island Coconut Brownies

Go ahead and indulge—with only 4 grams of fat, these fudgy rich, double-chocolate coconut goodies are totally guilt-free!

1 can (15 oz.) black beans, drained and rinsed

1/2 cup unsweetened cocoa powder

1/3 cup unsweetened applesauce

1/4 cup canned pumpkin

1/4 cup egg whites, about 2 large

1/4 cup whole-wheat flour

1/4 cup Truvia spoonable no- calorie sweetener (or another natural brand that’s about twice as sweet as sugar)

3/4 tsp. coconut extract

3/4 tsp. baking powder

1/4 tsp. vanilla extract 1/4 tsp. salt

3 Tbs. mini (or chopped) semisweet chocolate chips

3 Tbs. unsweetened shredded coconut

● Preheat oven to 350°F. Coat 8" square baking pan with cooking spray. Place all ingredients except chocolate chips and shredded coconut in food processor. Purée until completely smooth and uniform. Fold in 1 Tbs. chocolate chips and 1 Tbs. coconut.

● Spread mixture in baking pan; smooth top. Evenly top with remaining 2 Tbs. chocolate chips and 2 Tbs. shredded coconut and lightly press into batter. Bake brownies 20-30 minutes until toothpick (or knife) inserted into center comes out mostly clean. Let cool completely, about 1 hour.

Servings: 9. Cals.: 108. Protein: 5 g. Fat: 4 g. (3 g. saturated). Chol.: 0 mg. Carbs.: 22 g. Sodium: 225 mg. Fiber: 5 g. Sugar: 5 g. Kitchen time: 25 minutes. Total time: 1 hour, 45 minutes.