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Old 11-24-2008, 07:50 PM   #61
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Even my son, who does not like "Mom's food", will say, "Is this that bean thing?", as he devours another bite LOL.

Last edited by DBrown8614; 11-24-2008 at 07:52 PM.. Reason: long day and can't spell LOL
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Old 11-24-2008, 07:52 PM   #62
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Thank you Jannis and Charski..... cream cheese it is!
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Old 11-24-2008, 08:16 PM   #63
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It may be every bit as good with ricotta but I doubt I'll ever find out! LOL!!
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Old 11-25-2008, 04:14 AM   #64
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Actually when I made it I had neither cream cheese or ricotta so I used sour cream and it came out wonderful. My son also ate it.
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Old 12-10-2008, 04:27 PM   #65
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Is it eggy? brownies are moist gooey and sweet? Are these? Thanks

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Old 12-10-2008, 05:36 PM   #66
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It is not eggy. It is to my mind like the BEST chocolate cake I've ever eaten - at least the 3 times I've made it! I use Hershey's Special Dark Cocoa in it. It's so good.
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Old 12-10-2008, 06:31 PM   #67
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very kewl thanks, beans!! crazy!!! I hate beans and was just talking to one of my friends in our regular thread about how we both hated beans all our lives. Now here we are, stuffing our faces full of ugly green bean fries regularily, and making bean brownies hahahhaha. Unbelievable!

I wonder if one could make an icing for it and still keep it within acceptable carb limits. (rubs hands together)

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Old 12-10-2008, 07:34 PM   #68
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You can if you make a cream cheese-based icing, or I have a German chocolate icing but it IS carbier. Still, sugarfree and realllly good!
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Old 12-10-2008, 08:40 PM   #69
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Ok Char, I want the icing recipe LOL. I tried to resist and can't! Please??
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Old 12-10-2008, 09:00 PM   #70
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Yeah SPILL! LOL

pretty please? The cream cheese one too! (oink)

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Old 12-10-2008, 09:06 PM   #71
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OK, girls, since you're begging....

Char's German Chocolate cake icing

1 cup brown or white Diabetisweet (I like brown best here but whatever you have)
1/2 cup heavy cream
1/2 cup water
1/2 cup butter, melted and cooled to just above room temp
3 egg yolks, beaten
1 1/3 cups flaked sugarfree coconut
1/4 cup DaVinci SF coconut flavored or vanilla syrup
1 cup chopped pecans
1 teaspoon vanilla extract


In small bowl, combine coconut and syrup; set aside.

In large microwave-safe bowl (I use an 8 cup batter bowl) combine 1 cup Diabetisweet, cream, water, 1/2 cup butter, and 3 egg yolks. Blend well. Cook in 1 minute increments, stirring each minute, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and/or on top of cake.


For the cream cheese icing - I soften 8 oz. cream cheese and start whipping the heck out of it, add a teaspoon of vanilla extract and start adding some sweetener - I prefer liquid Splenda because there is no issue with graininess or cooling, but whatever you like - about 1 cup equivalent to sugar. Then start pouring in some heavy whipping cream and keep beating, taste occasionally til it's as sweet as you like. I usually add 1/2 cup or so of the whipping cream. It makes a nice consistency, it's easy, it sets up well in the fridge and heck, I have the ingredients around all the time!
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Old 12-10-2008, 09:13 PM   #72
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Looks Fabulous!!!! Thank you!!!

I use some SF Davinci's Kahlua for the liquid splenda in my cream cheese icing and the flavor with the chocolate is terrific!!
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Old 12-10-2008, 09:16 PM   #73
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Making the german chocolate for my oldest tomorrow......... it is his favorite flavor! Thank you again Char!!! *hugs*
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Old 12-10-2008, 09:23 PM   #74
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You're welcome, Jannis. I hope he likes it. My DH, who is a FIEND for German Choc cake and icing, just loved it, as did my (former) boss who kept going back for more.

Keep in mind it thickens more as it cools too. Let it get good and cool before spreading it on the cake!
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Old 12-10-2008, 09:27 PM   #75
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Thank you for the tip! You know I will have to make extra in order to properly taste it myself LOL!
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Old 12-10-2008, 09:46 PM   #76
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A double batch is NEVER a bad idea!
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Old 12-11-2008, 08:11 AM   #77
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Thank you, so the icing is white then correct? Just add cocoa and sweetener to make it chocolatey?

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Old 12-11-2008, 09:02 AM   #78
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Yes, you could certainly do that, or add any flavor DaVinci's or flavored oils to change it to what you like.
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Old 12-14-2008, 07:29 PM   #79
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I made these brownies/cake for the first time this weekend and OMG are they good. I can't believe the ingredients are so simple yet it tastes like something you spent a lot of time on. Any recipe that you can throw everything in the food processor to mix then pour in the baking pan is great in my book.

Now I guess I'm going to have to try your German Chocolate Icing, Char. I did use the Hershey's Special Dark cocoa and Dutched cocoa, boy does that combo make for dark delicious cake. I did nuke the beans (I used Eden black soy beans) for about 3-4 minutes to soften and I think that probably does make a difference because they really mixed in well, you'd never know there were beans in this recipe.
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Old 12-19-2008, 10:30 PM   #80
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My mom and I have a holiday party to attend tomorrow, and around 10.30 tonight we decided we were going to make a dessert that we could both eat (I'm LC and she's gluten-free). We made the black bean brownies and actually used diet cocoa mix in place of the cocoa powder, since we were out. They came out light and moist! Come tomorrow, she'll have hers with a little vanilla ice cream and I plan to smother mine with some delicious cream cheese frosting! Thanks so much for a great recipe that's easy (and cheap!) to make!
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Old 12-20-2008, 02:19 PM   #81
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I have one in the oven right now...I didn't know how much cream cheese 1/4 cup was so I used half a regular block or 4 ounces. I'm kinda anxious to see how they turn out.
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Old 12-20-2008, 06:50 PM   #82
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Quote:
Originally Posted by The Chicken Lady View Post
I have one in the oven right now...I didn't know how much cream cheese 1/4 cup was so I used half a regular block or 4 ounces. I'm kinda anxious to see how they turn out.
I think I put too much cream cheese in it...it has a really good flavor but the texture is kinda spongy. I'll put some whipped cream on it and try again when this one is gone.
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Old 12-22-2008, 09:37 AM   #83
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WOW!! I'm impressed!! Whoddathunkit!!

I had to be very stealthy with hiding the beans while making them, I KNEW my 14-yr-old son would NEVER even try it if he saw them. He was VERY suspicious about what "low-carb crap" I was putting in them. I said everything was "regular" ingredients except for the Splenda and he's okay with that. The house smelled SO GOOD, he couldn't wait until they cooled down to try them. He gave them an "okay" warm, kind of eggy he thought, but piled with vanilla ice cream, he gave them a thumbs up. Hubby and I thought they were great, even warm, and both thought it would be even better with some whipped cream (I'm out). Even better today, chilled.

Anyway, after my son finished his I said "wanna know what's in them?" And of course he "KNEW" something was "weird" with them. He refused to eat anymore after I told them they were made with black beans. Oh well, I made a double batch, more for me!!
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Last edited by jenerosity; 12-22-2008 at 09:40 AM..
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Old 12-29-2008, 06:57 PM   #84
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Can these be frozen?

Has anyone tried freezing these?
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Old 12-29-2008, 07:00 PM   #85
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Yes I have and yes they freeze very well.
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Old 12-29-2008, 07:33 PM   #86
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I made these too, with black beans and was very pleasantly surprised.

I won't say that you can't taste the beans at all, but in a weird way they add a slight coffee taste to the chocolate.

I agree that the texture is much more like a very dense, rich chocolate cake rather than a chewy brownie...but it's by far the best low carb chocolate cake I ever had!! In fact, it's better than several high-carb chocolate cakes I've tasted!

Quote:
Originally Posted by Kevinpa View Post
I ran the basic recipe using the black beans and this is what I got for 9 servings.

Calories: 123.82
Calories From Fat: 55.10
Total Fat: 6.22g
Saturated Fat: 2.76g
Total Carbohydrates: 9.31g
Fiber: 3.39g
Net Carbohydrates: 5.92g
Protein: 7.10g
But here's the real news: I got 24 chubby little mini-cupcakes out of them, and could have made 36 of the "two-bite brownie" size.

Using Kevin's numbers above, that's 2.22 g each for the mini-cupcakes and
1.48 g each for the "two-bite brownies". So I don't feel bad if I eat 2 or 3!!

~Joni

Last edited by JoniBGoode; 12-29-2008 at 07:34 PM..
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Old 12-29-2008, 08:10 PM   #87
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Regarding measurements:

1 cup = 8 oz. = 16 Tablespoons
3/4 cup = 6 oz. = 12 T.
1/2 cup = 4 oz. = 8 T.
1/4 cup = 2 oz. = 4 T.
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Old 12-29-2008, 08:11 PM   #88
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JBG - How long did you bake them in the mini-cupcake pans? It's always a guess and I haven't tried that size yet.
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Old 12-29-2008, 08:40 PM   #89
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Watcher,

I baked the mini-muffins 15 mins. and I'm thinking that 10 to 12 would have been even better. If I didn't fill up the mini-muffin cups all the way, I'd probably only bake them 7 minutes.

I HAD to eat one as soon as they came out of the oven, and it was soooo good! But after they cooled off, they were still okay, but not as moist as I would like. But then, I was still thinking "brownies" not "delish little mini chocolate cakes."

Someday when I can afford the carbs I might put a few chocolate chips in them, too. For my birthday I'm going to do these with German Chocolate Frosting...that's how good they are. (It's 8 1/2 months away, but hey, it pays to plan ahead!!)

Last edited by JoniBGoode; 12-29-2008 at 08:44 PM..
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Old 12-30-2008, 01:52 PM   #90
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Yummy! It was the first thing I made in my new food processor.
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