Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil.Advertisement
Combine the beans, 1/2 cup chocolate pieces, and the melted butter in a food processor. Cover and process until smooth. Add egg, sugar, cocoa powder, and vanilla; cover and process until combined. Combine flour, baking powder, and salt in a bowl. Add to the chocolate mixture. Cover and process just until combined.
Spread the batter in the prepared baking pan. Bake 10 minutes. Sprinkle with nuts and the remaining 2 tablespoons chocolate pieces. Bake 10 to 12 minutes or until toothpick inserted 2 inches from edge of the pan comes out clean. Cool in the pan on a wire rack.
Before serving, drizzle with caramel topping. Cut into 16 brownies.
Tip: If using a sugar substitute, we recommend Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Per Serving with Substitute: Same as below, except 130 cal., 15 g carb. (7 g sugars).
1 fat, 1 starch