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Old 07-25-2010, 01:19 PM   #1
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Black Bean Brownies!

I know this sounds really weird and in fact I was so intrigued when I read it in this week's Woman's World mag that I had to try it. I was half expecting it to taste really nasty because of the beans, but I am pretty surprised. Since it was the first time I made it, I can see a few simple tweeks would also improve it a great deal. I think it needs a bit more chocolately flavor. Maybe adding more cocoa, or some unsweetened chocolate. I also thought it needed to be a bit sweeter but again all in all not bad and of course it is loaded with fiber. When it is completely cooled, I will make a chocolate ganache to pour over that. That should make it more chocolately! If you try and and tweek it, please post and let us know.

Here goes:

Heat oven to 350
Spray 8x8 baking pan

Combine the following in a food processor:
1 15.5 oz can of drained and rinsed black beans (I used Eden black soy beans)
4 eggs
2 T olive oil
1 tsp vanilla
1 cup sugar sub (I ususally use liquid splenda but this time I used grandular)
3 T cocoa powder (I think it could use more)
1 t baking powder
1/4 t salt

Blend in food processor till smooth
bake aprox 25 mins (But be careful to not overcooked, mine too less time)
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Old 07-25-2010, 02:25 PM   #2
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This is a really old recipe, that has changed somewhat over the years.

http://www.lowcarbfriends.com/bbs/lo...-brownies.html

http://www.lowcarbfriends.com/bbs/lo...-brownies.html
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Old 07-25-2010, 02:28 PM   #3
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Carolyn started a thread on white bean cake too I think.

Last edited by lisabinil; 07-25-2010 at 02:30 PM..
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Old 07-25-2010, 05:49 PM   #4
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Mary, I'm glad you brought this up again - I have a tendency to forget about this great recipe! THANKS!!

Here is one that Carolyn posted a while back too, which is what I used - I love them.

I'm glad you liked the black bean brownies you made - and posted it - hence to remind me it's time to do them again.
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Old 08-08-2010, 11:19 AM   #5
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Rocco has a bean brownie also

Rocco DiSpirito bean brownies

20 Comments
Servings: Over 8
Difficulty: Easy
Cook Time: 1-30 min

"Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture—not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder, and just a little espresso powder, are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories, stir ¼ cup dark chocolate–covered cacao nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day."

-Rocco DiSpirito, "Now Eat This!"

Ingredients
# Nonstick cooking spray
# 1½ cups canned black beans, rinsed and drained
# ½ cup unsweetened cocoa powder
# 1 tablespoon espresso powder
# ¾ cup egg substitute
# 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
# 2 tablespoons reduced-fat sour cream, such as Breakstone's
# 1 tablespoon unsalted butter, melted
# 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda
# 1 teaspoon vanilla extract
#
Cooking Directions

Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.

Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.

Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.

Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

NOW YOU CAN EAT THIS!

Before After

Fat 70g 1.6g

Calories 1500 53

Protein: 4g | Carbohydrates: 8g | Cholesterol: 4mg

Fiber: 3g| Sodium: 94mg

Food styled by Karen Pickus.

Source: Rocco's Low-Cal Brownies Recipe - ABC News
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Old 08-08-2010, 12:10 PM   #6
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Quote:
Originally Posted by hirezmary View Post
I know this sounds really weird and in fact I was so intrigued when I read it in this week's Woman's World mag that I had to try it. I was half expecting it to taste really nasty because of the beans, but I am pretty surprised. Since it was the first time I made it, I can see a few simple tweeks would also improve it a great deal. I think it needs a bit more chocolately flavor. Maybe adding more cocoa, or some unsweetened chocolate. I also thought it needed to be a bit sweeter but again all in all not bad and of course it is loaded with fiber. When it is completely cooled, I will make a chocolate ganache to pour over that. That should make it more chocolately! If you try and and tweek it, please post and let us know.

Here goes:

Heat oven to 350
Spray 8x8 baking pan

Combine the following in a food processor:
1 15.5 oz can of drained and rinsed black beans (I used Eden black soy beans)
4 eggs
2 T olive oil
1 tsp vanilla
1 cup sugar sub (I ususally use liquid splenda but this time I used grandular)
3 T cocoa powder (I think it could use more)
1 t baking powder
1/4 t salt

Blend in food processor till smooth
bake aprox 25 mins (But be careful to not overcooked, mine too less time)
This looks really good. I've made the black bean cake and found it (in some bites) to actually taste salty and it sure wasn't sweet enough. I think it has to do with using splenda to sweeten chocolate. I think you have to substitute some of the splenda with another kind of sweetener. I'll bet someone will come on here and help us with that Thanks for posting it!
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Old 08-08-2010, 11:07 PM   #7
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I made the chocolate cake on Lauren's website, and it was really good...brownies sound so good right now..and i so happen to have all of the ingredients on hand...Thanks!
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