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Old 04-01-2012, 02:47 PM   #271
watcher513
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Here ya go, post 222:

Quote:
Originally Posted by jlp2009 View Post
here are some variantions to the recipe posted on the south beach webiste:

Variations

There are a number of variations on the basic black bean brownie recipe, using different kinds of beans.

These are variations on the basic black bean recipe, above. (sorry, I didn't want to paste that recipe here not to distract from OP's recipe)

Chili chocolate - Add a teaspoon of chili powder to the mix.

Chocolate orange - Include the zest of an orange (but not the juice), with 1 tsp. of orange extract.

Peanut butter - Add 2 Tbsp of sugar-free peanut butter.

For these variations, substitute cannellini (a white bean) for the black beans.

Lemon ginger - Include the zest of a lemon (but not the juice), along with 1 tsp. of lemon extract and 1 tsp. of fresh grated ginger.

Harvest spice pumpkin: Add 1 cup of canned pumpkin, 1/4 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt. Top with chopped pecans.

Cranberry orange: Include the zest of an orange (but not the juice), with 1 tsp. of orange extract. Add 1tsp. fresh grated ginger. Stir in 1/4 cup dried cranberries.
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Last edited by watcher513; 04-01-2012 at 02:49 PM..
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Old 04-01-2012, 03:06 PM   #272
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I made a carrot cake using Northern white beans. It came out great.

I'm sure you could use them to make it blonde or vanilla.
I left it out but added carrots.
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Old 04-01-2012, 04:13 PM   #273
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Quote:
Originally Posted by dazygyrl View Post
If one wanted to use navy beans for a "blond" brownie/yellow cake....what would you sub for the cocoa powder?

Quote:
Originally Posted by jacksmixedtape View Post
I made the original version with white beans and turned it blonde, added cinnamon, goat milk powder, 1/4 cup honey, and stevia. It was a light, moist little cake! Puffed up huge than sunk down and cracked. I'm enjoying it with some cream cheese frosting right now. It's a bit bland. The beans must smother out flavors, like flax. Perhaps a heavily spiced version, like gingerbread, would be more flavorful.

Carolyn, thanks for keeping this bean-y recipe thread going! The possibilities are endless...
Quote:
Originally Posted by NineOhNine View Post
I've made a couple of variations of this recipe using black soybeans. The last time, I made a carrot/zucchini cake using traditional spices, nuts, a few raisins and a bit of crushed unsweetened pineapple, then frosted it with cream cheese frosting. I use Wilton mini cake pans for mine.
Quote:
Originally Posted by CarolynF View Post
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..
Quote:
Originally Posted by jlp2009 View Post
here are some variantions to the recipe posted on the south beach webiste:

Variations
There are a number of variations on the basic black bean brownie recipe, using different kinds of beans.
These are variations on the basic black bean recipe, above. (sorry, I didn't want to paste that recipe here not to distract from OP's recipe)
Chili chocolate - Add a teaspoon of chili powder to the mix.
Chocolate orange - Include the zest of an orange (but not the juice), with 1 tsp. of orange extract.
Peanut butter - Add 2 Tbsp of sugar-free peanut butter.
For these variations, substitute cannellini (a white bean) for the black beans.
Lemon ginger - Include the zest of a lemon (but not the juice), along with 1 tsp. of lemon extract and 1 tsp. of fresh grated ginger.
Harvest spice pumpkin: Add 1 cup of canned pumpkin, 1/4 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt. Top with chopped pecans.
Cranberry orange: Include the zest of an orange (but not the juice), with 1 tsp. of orange extract. Add 1tsp. fresh grated ginger. Stir in 1/4 cup dried cranberries.
.
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Last edited by metqa; 04-01-2012 at 04:14 PM..
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Old 04-02-2012, 11:32 AM   #274
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ok, just stuck a cake in the oven.

everything the same with these subs:
i used a can of navy beans
2T coconut flour instead of cocoa powder
1 1/2 T vanilla bean paste

batter looked lovely with the vanilla bean specks.
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Old 04-02-2012, 11:33 AM   #275
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Oh..vanilla bean paste sounds lovely..
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Old 04-02-2012, 11:49 AM   #276
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it smells heavenly while baking, carolyn.
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Old 04-02-2012, 11:50 AM   #277
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I need to get some of that stuff, Dazy...
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Old 04-02-2012, 12:02 PM   #278
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I've never even heard of vanilla bean paste. Where do you get it?

HUGz! Jules
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Old 04-02-2012, 12:10 PM   #279
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i got mine online. pretty sure i can't list a site, but google for vanilla paste and you'll come up with a couple sites that sell it.
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Old 04-02-2012, 12:16 PM   #280
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Quote:
Originally Posted by dazygyrl View Post
i got mine online. pretty sure i can't list a site, but google for vanilla paste and you'll come up with a couple sites that sell it.
Will do!!

HUGz! Jules
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Old 04-02-2012, 02:01 PM   #281
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I have Prime on Amazon..So, I used it to order..It's like saving all that gas driving around trying to find something..
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Old 04-02-2012, 02:42 PM   #282
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Quote:
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I have Prime on Amazon..So, I used it to order..It's like saving all that gas driving around trying to find something..
Me too!
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Old 04-02-2012, 08:43 PM   #283
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My UPS man is my best friend...
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Old 04-03-2012, 05:51 AM   #284
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my cake turned out ok. didn't fall and is nice 'height'. next time, tho, i am going to use more 'flour' it's a bit too 'wet' for my liking. very vanilla-y tasting, tho!
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Old 04-03-2012, 08:51 AM   #285
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My UPS man is my best friend...
LOL! My UPS man and I have been on a first-name basis for YEARS!! I even buy him a Christmas gift!
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Old 04-13-2012, 11:45 AM   #286
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I made these yesterday according to the directions on the front page of this thread, only I used low fat cottage cheese (1%) instead of ricotta, erythritol and a couple of drops of EZsweetz for sweetener, and doubled the cocoa.

They came out as a rich, dark chocolate cake, full of flavor. By my counts, they are 77 calories and 8 net carbs per 1/8 recipe. I cut them into 16 pieces and each is big enough for a nice little dessert for <40 calories and 4 net carbs per piece. My husband ate half the pan, though.
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Old 04-14-2012, 09:27 PM   #287
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LOL! My UPS man and I have been on a first-name basis for YEARS!! I even buy him a Christmas gift!
LOLOL..I do have more than one..
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Old 11-23-2012, 05:54 AM   #288
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Could anyone tell me how long to bake these as regular cupcakes? I have a tray that holds 12.
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Old 11-23-2012, 08:14 AM   #289
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cupcakes ....15 to 25 mins. Start checking at 15 mins. HTH
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Old 11-23-2012, 10:43 AM   #290
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Okay. Thanks. I don't know what HTH means though
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Old 11-23-2012, 11:08 AM   #291
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Old 08-14-2013, 01:22 PM   #292
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Bumping this up so I can find the recipe when I get home from work.
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Old 10-12-2014, 11:45 AM   #293
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Wow, I made these today, as written, except used a blend of Xylitol, liquid sucralose and liquid stevia and used sour cream instead of cream cheese.

Delicious!! Really!

They're still warm, and texture is a cross between a brownie and a cake, being more cake-like.

If you good some of the non-low carb versions, they have 2 eggs, balsamic vinegar etc. I might try tweaking that to see if it's more brownie like in texture, but I'm really pleased with these.
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Old 10-12-2014, 03:37 PM   #294
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One of my lazy friends keeps asking me to make this for him cause he can't believe how easy it is to make. He could have been having this every week if he wanted.
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Old 10-12-2014, 04:30 PM   #295
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We still love this recipe and make it whenever a chocolate cake is in order. It's so simple and so good and non-LC folks never will believe the ingredients.
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Old 11-07-2014, 04:50 PM   #296
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Made this again tonight. I always use black soy beans so I think the carb count is very low. I hope so as I have had 3 pieces over the course of the evening.
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Old 11-08-2014, 06:45 AM   #297
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I'm going to make these brownies for friends that are coming for coffee tomorrow morning. Has anyone tried blending the batter in a Vitamix?
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Old 11-08-2014, 07:20 AM   #298
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I make the black soybean cake that way all the time. I put in all the ingredients, whiz on variable for a minute, switch to high, and done!
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Old 11-08-2014, 10:30 AM   #299
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Yep. That's how I always make mine! I use the 32 oz. container - easier to scoop out the very bottom.
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Old 11-09-2014, 03:30 PM   #300
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I wonder how this would work if made into a Yule Log...
I guess I'd pour it onto a parchment paper covered cookie sheet/jellyroll pan.
Then roll it up after baking, then whip up some cream cheese, (cause I don't think whipped cream would work would it? I'd prefer whipped cream) with sweetener, unroll it and spread it on and roll it back up again.

Anyone try that yet with this recipe or do I have to be the first?
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