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Old 02-12-2011, 08:36 AM   #151
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Yeah... I might've ruined mine but it's okay. I can make more
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Old 02-24-2011, 07:50 AM   #152
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Did anyone ever figure out how to make these more gooey? I'd like to make these again but I prefer a "gooeyier" brownie. I'm thinking maybe I should cook them for half the specified time. Any thoughts?
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Old 02-24-2011, 10:33 AM   #153
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The only thought I would have was to add some SF chocolate chips to the batter.
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Old 02-24-2011, 12:25 PM   #154
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Coconut oil, mine were moist...
What about peanut butter?
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Old 02-24-2011, 02:20 PM   #155
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Are you including this step and it's still not gooey?

Quote:
For extra chocolatey goodness:
2 ounces of unsweetened chocolate, melted with
2 Tbs. oil/butter in the micro..
Add a couple of Tbs. of splenda..
I've not made this yet myself, but I wonder , based on what I got with chocolate chip cookies, if increasing the cream cheese and maybe subbing out one egg for two egg yolks, ie 3 eggs +2 yolks instead of 4 whole eggs, might make a difference.

I wanted soft chocolate chip cookies so instead of two eggs I used two yolks. it was softer, and gooeyer cookie, but also didn't hold together as well lacking any whites, but I think some whites, the extra yolks, the cream cheese and other ingredients might take care of cohesiveness in this thing, hmm?
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Old 02-24-2011, 03:51 PM   #156
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@ metqa- I included the extra step and they still weren't very gooey.
@ ourluvsfromabove- I've never cooked with coconut oil...I may have to try it.
@ carolynf- I think I may try the choco chips next time. It would be awesome if it turned out like a big molten lave cake.

Last edited by worldlove; 02-24-2011 at 04:43 PM..
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Old 02-24-2011, 04:06 PM   #157
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metqa, I wondered the same thing about the add on. That is what I do and slightly under cook them and they are chewy.
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Old 02-24-2011, 04:32 PM   #158
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just cover them in cream cheese frosting NUMMMMMMMM
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Old 02-24-2011, 04:39 PM   #159
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Interesting recipe. I will have to try these bean recipes.
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Old 02-24-2011, 08:29 PM   #160
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I have to say try the coconut oil also. I had a funny revelation using it for a high carb muffin. It called for vegetable oil but I use coconut oil instead and they came out so delicious and fluffy and soft and moist, I was afraid I'd undercooked them but the only difference was the coconut oil. it provides a different oil texture than corn/soy/canola oil, in my opinion.
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Old 02-25-2011, 04:27 AM   #161
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I used coconut oil in my grandmothers oatmeal cookies instead of shortening and they never got hard.. Stayed chewy
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Old 02-25-2011, 10:57 AM   #162
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Interesting on the coconut oil..Maybe because of the texture it is at room temp, it helps in the baking. Much like shortening, which can make a nice cookie.
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Old 02-25-2011, 12:54 PM   #163
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Interesting on the coconut oil..Maybe because of the texture it is at room temp, it helps in the baking. Much like shortening, which can make a nice cookie.
I have never used coconut oil to make cookies. Good thought!
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Old 02-25-2011, 02:30 PM   #164
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America's Test Kitchen tested various fats in pie crusts a while back. Coconut oil did very well. It tasted delicious, but didn't look as pretty as some of the other fats.
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Old 03-11-2011, 01:26 PM   #165
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Has anyone ever made these twice? Once with black beans and once with soy beans. Are soy beans less carbs and does one taste better than the other
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Old 03-11-2011, 03:19 PM   #166
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Skeeter, I have tried both ways. I can't tell the difference when using soy black beans. Way less carbs. I only use soy making this delish cake/brownies/cupcakes.

I have read some say it's a bit drier but IDK, I use ricotta cheese in my recipe maybe thats' why I dont' notice that.

Hope that helps you.


Black beans: 1 cup, 40.8 carbs minus 4 fiber=36.8 net carbs

Black Eden Soy Beans: 1 cups, 16 carbs minus 14 fiber= 2 carbs!

Last edited by 24Fan; 03-11-2011 at 03:28 PM..
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Old 03-13-2011, 01:32 PM   #167
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I have them in the oven. Used black beans after reading how that black beans are way higher in fiber than shows on the can http://news.bio-medicine.org/biology...punch-10411-1/ I decided to try ideal white which is a mixture of xylitol and splenda. It is suppose to measure cup for cup but everyone said that one should first powder it and when powdering a cup it ended up being a 1/2 cup total. So I powdered another cup so hopefully this won't end up too sweet. I put it all in my food processor and used coconut oil, made it exactly as written except (of course ) I added one more tbl cocoa, the ideal white in place of all splenda. After pouring it into my pan I dropped walnuts and for my chocolaty goodness I dropped in a sprinkling of s/f chocolate chips.

The batter sure tasted good. Will let you know what DH thinks. A bit apprehensive to tell them it is made with beans

It didn't raise much but I think maybe my pan was too big. They certainly look like brownies.
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Last edited by SkeeterN; 03-13-2011 at 02:16 PM..
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Old 03-13-2011, 02:47 PM   #168
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It was a little too sweet I think. Next time I will just use the one cup and no more after powdering it. But it was good.
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Old 03-13-2011, 03:47 PM   #169
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I made these yesterday and they came out super good. I used the four eggs, but added 1 egg yolk. I only had large eggs and they looked exceptionally small. Used cream cheese as suggested for a ricotta replacement. I probably added 4 oz. Also did the 2 oz. of chocolate and 2 TBS. of butter. For the sugar I did 1/3 cup each of Diabeti brown sugar, Splenda and Erythritol. I had 32 mini muffins using a silicone mini muffin pan that I still have to spray like crazy so the batter will not stick, but it worked out very well.

These came out very moist. Also I used just regular Hershey's cocoa and black beans.
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Old 03-14-2011, 12:44 PM   #170
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I was skeptical but I just had to try this. I made the black bean cake with buttercream frosting and WOW -- I really couldn't tell that it wasn't from an upscale restaurant! No bean taste at all, just moist, rich chocolate cake. then I tried a "cornbread" recipe I found somewhere on this site using white beans. This time, I used chana dal, the bean that has a glycemic index of 8 (!) and a higher fiber count than any other bean alive. The chana dal worked beautifully. (I get c-d at our local Middle Eastern grocery -- they look a little like yellow split peas, but are a different thing altogether.) I can't wait to try other cakes -- what a new find after all the resistant starch, WPI 5000 & 8000, and gluten...
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Old 03-14-2011, 04:19 PM   #171
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Ditto - this was delicious. I'd eat this if not looking for something LC. No bean taste, just like moist chocolate cake. It didn't taste like some LC creation that people raved about out of desperation. I'd best describe as a moist chocolate cake.

My variations: dark cocoa, 2/3 c. erythritol (enough to make it sweet), almond extract, cottage cheese instead of ricotta.

I sense that this is a forgiving recipe - easy to tweak.

I look forward to trying with black soy beans to lower the carbs...

This is really a keeper! I'm almost tempted to share it with my friend's hubby who cannot eat gluten and get his opinion - he'd probably freak if I told him it was beans. Yes, that's what I'm going to do - find someone who will freak AFTER saying it tastes good.
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Old 03-15-2011, 07:56 PM   #172
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Lol! Sbarr- I hope you let us know his response!
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Old 03-17-2011, 01:03 PM   #173
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Does anyone know how many drops of liq splenda sweetner I should use instead of the 1cup of splenda??
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Old 03-17-2011, 02:51 PM   #174
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Does anyone know how many drops of liq splenda sweetner I should use instead of the 1cup of splenda??
24 drops = 1 cup splenda
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Old 03-31-2011, 09:01 AM   #175
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Noone mentioned whether the beans had any impolite social effects. I'd have to know that before I'd dare using a whole can of beans Anyone???
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Old 03-31-2011, 10:51 AM   #176
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Nope. No problems.
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Old 03-31-2011, 02:13 PM   #177
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I've had no problems with it either.
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Old 04-01-2011, 09:22 AM   #178
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Me neither.
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Old 04-01-2011, 09:39 AM   #179
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Old 04-02-2011, 09:34 PM   #180
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Sbarr, did you use granulated or powdered erythritol? Thanks!
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