On Sunday I made these...plus a pan of 'real' brownies for the menfolk.
I did not have agave so I used about 1/4 cup Splenda ( I was not a fan of the taste of Splenda in the bean muffins I made, so that's why I cut back) I do not have a processor...so I tried to mash the beans with a potato masher, then tried to cream them smooth in my KitchenAid.
I listened to Lexxis and used 2 whole eggs. I did not have the unsweetened chocolate.
I used mini muffin tins, with paper liners. I got 48 of them! calculated to about 15 calories per little cake. I've put them in a big ziplock bag in the refridgerator.
I find them ... okay
I am sure if they were smoothly processed that would help the texture, there is the occasional lump of bean that I get
If I put a tiny schmear of all natural smooth pb on them, they are much better to me, and I have to have them with a big cup of coffee. But if they become my evening treat, it is a perfectly acceptable treat.