Black Bean Brownies/Cake

CarolynF · 01-04-2008, 03:01 PM

Let me tell, guys..I had my doubts when I started "fooling with beans" from the South Beach site..But, I have made 3 things with "beans" and it's incredible that they taste great. Full of fiber..NO FLOUR..carbs are higher, but for those of you who can do "beans", give them a whirl..And CHEAP..

I made this today:

Black Bean Brownies (TRIED AND TRUE)
Printable Version

Phase: 1
Preheat Oven: 350
Cooking Time: 30-40

1 15oz. can of UNSEASONED black beans - drained and rinsed
OR 1 1/4 cup cooked beans of any color
4 eggs (extra large)
1 cup Splenda
3 tbsp. unsweetened cocoa powder
1 tsp. baking powder
2 tbsp. oil or butter
1 Tbs Vanilla (FULL Tablespoon)
1/2 tsp baking soda
1/4 cup ricotta cheese or cream cheese

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..

Then mix this in the batter right before you spread it in the pan.

chopped nuts - optional (I used chopped walnuts)

Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in.

Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).

Mine took 30 minutes..

I also made a carrot cake using Great Northern Beans/cinnamon/walnuts/2 shredded carrots/1/4 cup of dry milk powder and the basic recipe above not using the chocolate, of course. It was REALLY GOOD..

Cocapelle · 01-04-2008, 03:31 PM

This actually tastes like brownies? You don't taste beans?

CarolynF · 01-04-2008, 03:35 PM

Nope..I was SO hesitant at first..You can't taste the beans at all..Just make sure you drain and rinse your beans VERY WELL to get that bean juice off..

I used Black beans for the brownies..but you could use pinto beans, too.

Cocapelle · 01-04-2008, 03:49 PM

Great! I have some, in the cupboard. I may have to try that.

CarolynF · 01-04-2008, 03:57 PM

Let me know how you like them..Be sure to check your time and put in your toothpick until it comes out clean..

luvslipstick · 01-04-2008, 04:10 PM

I can't wait to try these,been reading about them,but I'm doing induction right now.But as soon as it's over I'm switching to SB

wantingtoloose · 01-04-2008, 05:28 PM

I wonder if you can sub the black beans for black soy beans?

CarolynF · 01-04-2008, 08:38 PM

My dh said it was the best LC cake I had ever made..I did put some almond extract in there, too.

Wanting: I don't know if you can do the soybeans or not..They are a little different texture and you have to get them totally mushed up..Give it whirl..and see what happens.

AnitaLCing · 01-05-2008, 07:10 AM

I heard that pressure cooking black soy beans will make them more tender. I will have to try this recipe.

Soobee · 01-05-2008, 10:40 AM

One of my cookbooks has a recipe for black soybean brownies. I made them a couple of times. They were fuegy and good.

Bar10der · 01-05-2008, 11:13 AM

Quote:

Originally Posted by CarolynF

I used Black beans for the brownies..but you could use pinto beans, too.

Do they make you toot?

3leggedtable · 01-05-2008, 01:33 PM

Thanks CarolynF for posting this recipe, I had a copy last year but lost it.

CarolynF · 01-05-2008, 02:36 PM

Quote:

Originally Posted by Bar10der

Do they make you toot?

No they don't..They are so well mixed and mushed into a batter that something magical happens..LOLOL

NoSugarGrams · 01-05-2008, 07:14 PM

Sounds different.
Are these gluten free??
Have you figured out the carbs?

Just wondering.
Thanks for sharing.

CarolynF · 01-05-2008, 09:31 PM

Well, they don't have any wheat in them..and I think the carb counts will depend on the type of beans you use and the type of splenda you use..Basically, the cake has around
60 net carbs..ish..Then you have to count your carbs in your sweetener..It's not terribly low carb, but divided into 8-10 pieces, this is relatively low. Remember the carbs are from beans and there is quite a bit of fiber involved.

jacksmixedtape · 01-06-2008, 12:26 AM

I have a similar recipe use black soy beans that tastes great. Might try both to compare. Thanks for the recipe, OP!

TrueTrue · 01-06-2008, 04:34 AM

Last night I used Carolyn's original recipe but subbed black soybeans and the result was pretty good! I've made a similar thing before with almond flour instead of beans, but I think the calories and carbs are a lot higher, so this is a nice alternative... here's a picture:

NoSugarGrams · 01-06-2008, 06:03 AM

Is this from a South Beach recipe list?

On SB, I think you can have a serving of beans or something.

Thank you for sharing this and many recipes on this forum.

Kevinpa · 01-06-2008, 06:06 AM

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

NoSugarGrams · 01-06-2008, 06:10 AM

Well,
that is not bad at all!

This would be a nice change in texture from the almond meal.
Although, I do love the almond meal also!

Thank you Kevinpa for looking this up!!

Kevinpa · 01-06-2008, 07:22 AM

Quote:

Originally Posted by NoSugarGrams

Thank you Kevinpa for looking this up!!

BTW, those counts are for using 1 slpenda quick pack for the cup of sweetener. Granular splenda would make the counts 2 or 3 carbs higher each.

CarolynF · 01-06-2008, 07:56 AM

I'm giving you a big cyber-kiss, Kevin for doing this..I would LOVE you to try this recipe..

Honestly, the texture is much better than almond flour..It's a beanie miracle..It is just like cake..Don't ask me how those little beans turn into cake..I have no idea!

lisabinil · 01-06-2008, 08:26 AM

Quote:

Originally Posted by NoSugarGrams

Is this from a South Beach recipe list?

On SB, I think you can have a serving of beans or something.

Thank you for sharing this and many recipes on this forum.

Yup it's SBD. I gave this one to Carolyn since she was making a bean cake. I can take or leave the bb brownie but my stepdaughter really likes em. I'm not a paying member of their forum anymore but I'll look through my recipes and see if I can find some everyone might be interested in.

lisabinil · 01-06-2008, 08:28 AM

Quote:

Originally Posted by CarolynF

I'm giving you a big cyber-kiss, Kevin for doing this..I would LOVE you to try this recipe..

Honestly, the texture is much better than almond flour..It's a beanie miracle..It is just like cake..Don't ask me how those little beans turn into cake..I have no idea!

They'll all that and a bag o chips-especially since no toots involved!

NoSugarGrams · 01-06-2008, 09:02 AM

Thank you Kevinpa for clarifying that Splenda situation.

Thank you Lisa and the more recipes, the more it makes the lc woe the best there is!

I wonder about those new little Splenda mini tablets. Do you think they could be used in some single recipes like the bowl muffins etc.

I make those all the time. I have a pumpkin one down pat as to the way I love it!! I love the way you can tweak these to suit yourself.

Thank you all!!

lisabinil · 01-06-2008, 09:15 AM

Quote:

Originally Posted by NoSugarGrams

Thank you Kevinpa for clarifying that Splenda situation.

Thank you Lisa and the more recipes, the more it makes the lc woe the best there is!

I wonder about those new little Splenda mini tablets. Do you think they could be used in some single recipes like the bowl muffins etc.

I make those all the time. I have a pumpkin one down pat as to the way I love it!! I love the way you can tweak these to suit yourself.

Thank you all!!

I don't like them as they are a pain in the butt to dissolve especially in cold drinks. They are .5 carbs so I would just rather use the packet or Sweetzfree.

NoSugarGrams · 01-06-2008, 09:29 AM

Thanks Lisa, I was wondering about that.
I too love my sweetzfree and Davinci Syrups.

Charski · 10-01-2008, 06:44 PM

I made this recipe today - I'd say way more cake-like than brownie-like, but then, I like dense fudgy brownies!

THAT being said this is an EXCELLENT cake! Better than many LC chocolate cake recipes I've tried.

I doubled the recipe, used 1 Splenda quickpack and 1 cup white Diabetisweet (would've used erythritol but was surprised to find myself out of it) and I used cream cheese, not ricotta. I baked it in a 9 x 13" pan for 35 minutes at 350* in my convection oven. It rose beautifully, fell no more than a "normal" cake would upon cooling, has a wonderful texture and the taste is very chocolate-y! I did use 4 tablespoons of Hershey's Special Dark cocoa and 2 of Penzey's Dutched cocoa because that's what I had on hand.

I'm taking it to a birthday party tomorrow for a bunch of people who are diabetic and/or low carbers so this should fit the bill perfectly! I will sprinkle the top with sifted powdered erythritol.

I took a piece over to my diabetic Mom (I'm only taking half the cake tomorrow) and she loved it.

A side note - I had one can of Trader Joe's black beans and one can of another brand and was quite amazed at the difference - the TJ's were rather brownish and thicker, where the other brand was JET BLACK and very "whole beanish" - interesting how brands differ!

yamialee140 · 10-01-2008, 08:25 PM

I plan to try this too. In Japan they use beans a lot for fillings for mochi and desserts. So I can see how this would work and not really think you are eating beans.

CarolynF · 10-01-2008, 08:37 PM

Char: Glad you tried this and liked it. It is so cheap to make and has lots of fiber..

I do need to make another one as my almond cake is all gone..

01-04-2008, 03:01 PM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Black Bean Brownies/Cake Let me tell, guys..I had my doubts when I started "fooling with beans" from the South Beach site..But, I have made 3 things with "beans" and it's incredible that they taste great. Full of fiber..NO FLOUR..carbs are higher, but for those of you who can do "beans", give them a whirl..And CHEAP.. I made this today: Black Bean Brownies (TRIED AND TRUE) Printable Version Phase: 1 Preheat Oven: 350 Cooking Time: 30-40 1 15oz. can of UNSEASONED black beans - drained and rinsed OR 1 1/4 cup cooked beans of any color 4 eggs (extra large) 1 cup Splenda 3 tbsp. unsweetened cocoa powder 1 tsp. baking powder 2 tbsp. oil or butter 1 Tbs Vanilla (FULL Tablespoon) 1/2 tsp baking soda 1/4 cup ricotta cheese or cream cheese 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.. Then mix this in the batter right before you spread it in the pan. chopped nuts - optional (I used chopped walnuts) Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in. Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean). Mine took 30 minutes.. I also made a carrot cake using Great Northern Beans/cinnamon/walnuts/2 shredded carrots/1/4 cup of dry milk powder and the basic recipe above not using the chocolate, of course. It was REALLY GOOD.. __________________ November: 151

10-01-2008, 06:44 PM	#28
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,196 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I made this recipe today - I'd say way more cake-like than brownie-like, but then, I like dense fudgy brownies! THAT being said this is an EXCELLENT cake! Better than many LC chocolate cake recipes I've tried. I doubled the recipe, used 1 Splenda quickpack and 1 cup white Diabetisweet (would've used erythritol but was surprised to find myself out of it) and I used cream cheese, not ricotta. I baked it in a 9 x 13" pan for 35 minutes at 350* in my convection oven. It rose beautifully, fell no more than a "normal" cake would upon cooling, has a wonderful texture and the taste is very chocolate-y! I did use 4 tablespoons of Hershey's Special Dark cocoa and 2 of Penzey's Dutched cocoa because that's what I had on hand. I'm taking it to a birthday party tomorrow for a bunch of people who are diabetic and/or low carbers so this should fit the bill perfectly! I will sprinkle the top with sifted powdered erythritol. I took a piece over to my diabetic Mom (I'm only taking half the cake tomorrow) and she loved it. A side note - I had one can of Trader Joe's black beans and one can of another brand and was quite amazed at the difference - the TJ's were rather brownish and thicker, where the other brand was JET BLACK and very "whole beanish" - interesting how brands differ! __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 6 YEARS! 2 7 10 16 31 12

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01-04-2008, 03:31 PM	#2
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 468 Gallery: Cocapelle WOE: Atkins	This actually tastes like brownies? You don't taste beans?

01-04-2008, 03:35 PM	#3
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Nope..I was SO hesitant at first..You can't taste the beans at all..Just make sure you drain and rinse your beans VERY WELL to get that bean juice off.. I used Black beans for the brownies..but you could use pinto beans, too.

01-04-2008, 03:49 PM	#4
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 468 Gallery: Cocapelle WOE: Atkins	Great! I have some, in the cupboard. I may have to try that.

01-04-2008, 03:57 PM	#5
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Let me know how you like them..Be sure to check your time and put in your toothpick until it comes out clean..

01-04-2008, 04:10 PM	#6
luvslipstick Blabbermouth!!! Join Date: Feb 2007 Location: rain country Posts: 6,696 Gallery: luvslipstick WOE: something	I can't wait to try these,been reading about them,but I'm doing induction right now.But as soon as it's over I'm switching to SB

01-04-2008, 05:28 PM	#7
wantingtoloose Senior LCF Member Join Date: Mar 2004 Location: SC. Posts: 261 Gallery: wantingtoloose Stats: 177/162/125 WOE: low carb Start Date: March 30 2004	I wonder if you can sub the black beans for black soy beans?

01-04-2008, 08:38 PM	#8
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	My dh said it was the best LC cake I had ever made..I did put some almond extract in there, too. Wanting: I don't know if you can do the soybeans or not..They are a little different texture and you have to get them totally mushed up..Give it whirl..and see what happens.

01-05-2008, 07:10 AM	#9
AnitaLCing Senior LCF Member Join Date: Mar 2007 Location: East Texas Posts: 345 Gallery: AnitaLCing Stats: 201/164.4/141 WOE: Atkins OWL Start Date: February 1, 2007	I heard that pressure cooking black soy beans will make them more tender. I will have to try this recipe.

01-05-2008, 10:40 AM	#10
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,551 Gallery: Soobee WOE: Atkins Start Date: September 2000	One of my cookbooks has a recipe for black soybean brownies. I made them a couple of times. They were fuegy and good.

01-05-2008, 01:33 PM	#12
3leggedtable Senior LCF Member Join Date: Jun 2007 Location: Bridgewater, MA Posts: 271 Gallery: 3leggedtable Stats: 244/198/180 6 feet WOE: general low carb Start Date: 1-29-2007	Thanks CarolynF for posting this recipe, I had a copy last year but lost it.

01-05-2008, 07:14 PM	#14
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 WOE: Protein Power Start Date: June 2004	Sounds different. Are these gluten free?? Have you figured out the carbs? Just wondering. Thanks for sharing.

01-05-2008, 09:31 PM	#15
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Well, they don't have any wheat in them..and I think the carb counts will depend on the type of beans you use and the type of splenda you use..Basically, the cake has around 60 net carbs..ish..Then you have to count your carbs in your sweetener..It's not terribly low carb, but divided into 8-10 pieces, this is relatively low. Remember the carbs are from beans and there is quite a bit of fiber involved.

01-06-2008, 12:26 AM	#16
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,422 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	I have a similar recipe use black soy beans that tastes great. Might try both to compare. Thanks for the recipe, OP!

01-06-2008, 04:34 AM	#17
TrueTrue MAJOR LCF POSTER! Join Date: Apr 2003 Location: Michigan Posts: 2,984 Gallery: TrueTrue Stats: 196/164/155 WOE: Clean eating!	Last night I used Carolyn's original recipe but subbed black soybeans and the result was pretty good! I've made a similar thing before with almond flour instead of beans, but I think the calories and carbs are a lot higher, so this is a nice alternative... here's a picture:

01-06-2008, 06:03 AM	#18
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 WOE: Protein Power Start Date: June 2004	Is this from a South Beach recipe list? On SB, I think you can have a serving of beans or something. Thank you for sharing this and many recipes on this forum.

01-06-2008, 06:06 AM	#19
Kevinpa Blabbermouth!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,167 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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

01-06-2008, 06:10 AM	#20
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 WOE: Protein Power Start Date: June 2004	Well, that is not bad at all! This would be a nice change in texture from the almond meal. Although, I do love the almond meal also! Thank you Kevinpa for looking this up!!

01-06-2008, 07:56 AM	#22
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I'm giving you a big cyber-kiss, Kevin for doing this..I would LOVE you to try this recipe.. Honestly, the texture is much better than almond flour..It's a beanie miracle..It is just like cake..Don't ask me how those little beans turn into cake..I have no idea!

01-06-2008, 09:02 AM	#25
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 WOE: Protein Power Start Date: June 2004	Thank you Kevinpa for clarifying that Splenda situation. Thank you Lisa and the more recipes, the more it makes the lc woe the best there is! I wonder about those new little Splenda mini tablets. Do you think they could be used in some single recipes like the bowl muffins etc. I make those all the time. I have a pumpkin one down pat as to the way I love it!! I love the way you can tweak these to suit yourself. Thank you all!!

01-06-2008, 09:29 AM	#27
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 WOE: Protein Power Start Date: June 2004	Thanks Lisa, I was wondering about that. I too love my sweetzfree and Davinci Syrups.

10-01-2008, 08:25 PM	#29
yamialee140 Junior LCF Member Join Date: Apr 2004 Location: Texas Posts: 47 Gallery: yamialee140 Stats: 167/161.5/150 WOE: low carb Start Date: may 03-preg., restart Nov 06-preg., 1/25/09	I plan to try this too. In Japan they use beans a lot for fillings for mochi and desserts. So I can see how this would work and not really think you are eating beans.

10-01-2008, 08:37 PM	#30
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 23,414 Gallery: CarolynF Stats: 195/151/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Char: Glad you tried this and liked it. It is so cheap to make and has lots of fiber.. I do need to make another one as my almond cake is all gone..