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Old 07-08-2011, 12:16 PM   #241
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Quote:
Originally Posted by nekkidfish View Post
I was thinking of trying it using one less egg, to see if it would make it fudgier. Any ideas on how using just 3 eggs might help or hurt it?

HUGz! Jules
Well, I'd imagine that less egg would still work. But I think of it in terms of components. The egg yolk adds fat and creaminess/gooeyness, whites add fluff and dryness. I think they cancel out so one less egg would just be the same texture, I dunno, but I've changed the texture of cookies from dry crumbly to moist soft crumbly by using only egg yolk.

I think I'd use: lesse, it calls for 4 eggs. I'd want to keep the moisture the same so, maybe
2 eggs, and 2 egg yolks plus water to replace the whites , or since it's already so moist...
2 eggs and 3 yolks?
just thinking out loud...
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Old 07-08-2011, 12:23 PM   #242
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Originally Posted by metqa View Post
Well, I'd imagine that less egg would still work. But I think of it in terms of components. The egg yolk adds fat and creaminess/gooeyness, whites add fluff and dryness. I think they cancel out so one less egg would just be the same texture, I dunno, but I've changed the texture of cookies from dry crumbly to moist soft crumbly by using only egg yolk.

I think I'd use: lesse, it calls for 4 eggs. I'd want to keep the moisture the same so, maybe
2 eggs, and 2 egg yolks plus water to replace the whites , or since it's already so moist...
2 eggs and 3 yolks?
just thinking out loud...
Okay, I get your thinking ... I'll be making another one in a few days ... maybe I'll try 2 whole eggs, and 2 yokes instead.

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Old 07-08-2011, 12:35 PM   #243
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I never did make this the first time. Once I get back to P3, I'm making this. Since they're refrigerated, I'll have to try to keep them cool in HOTlanta temps.
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Old 07-08-2011, 03:43 PM   #244
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This is one surprising recipe isn't it. When I added the extra gooey, it would sink through the batter in spots before I could swirl it and it made big chocolatey pools throughout the batter. I'm gonna add more chocolate syrup either as swirls or stirred into the batter.

Also, I purposely tried this with 1 cup of splenda only. It was sorta sweet enough but not as sweet as you'd expect, so next time I'll use a sweetener blend to equal 1 cup for synergistic effect.
I think I agree with you. I guess I did not read the directions closely. I added the extra fudgey stuff while it was in the food processor and blended it in. No big deal, though. It is quite moist and dense today. I do want it a bit more fudgey, though. I think I will cut the baking time by about 5 minutes. This size pan I cook in the toaster oven and it runs a little hot, so I need to fix the timing. Also, I would like it a bit more sweet for my taste. Think I will do as metqa will be doing, and adding another sweetener to the mix. I could not believe it, though, no bean taste and I used the soy beans. I softened them one day and let cool then used them at room temperature yesterday. Amazing! I think if I allowed (yes, allowed ) anyone to eat them, I would not tell them about the beans. Then again, if I do tell them, then they will be grossed out and leave them all for me, !!!!
And now you will be discusted, I poured some cream over the top and added some Truvia to MY (yes, all mine ) bowl of beanie brownies. All alone with a good book, pure heaven to me.
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Old 10-25-2011, 08:29 PM   #245
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I hope this isn't too hard to make?
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Old 10-25-2011, 09:00 PM   #246
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I hope this isn't too hard to make?
Naw .... easy peasy!!

I'll try and post my mixed up recipe tomorrow ... and it is made with black soy beans. I have to have it in the fridge! It is the most special treat each afternoon ... and it has lots of fiber!!

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Old 10-25-2011, 11:11 PM   #247
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It really can't GET any easier - throw everything in the blender or food processor, let 'er rip til it's all SMOOOOOOOTH, pour into your prepared pan and pop in a preheated oven. EASY!!
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Old 10-25-2011, 11:17 PM   #248
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It really can't GET any easier - throw everything in the blender or food processor, let 'er rip til it's all SMOOOOOOOTH, pour into your prepared pan and pop in a preheated oven. EASY!!
Exactly!! I don't do any of that swirl stuff with the extra gooey part ... I just throw it in the food processor at the end for a quick spin!

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Old 10-26-2011, 04:27 PM   #249
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This is my Go To recipe for making a dessert for a gathering. People are amazed when you tell them it's black beans in it. I only use Eden's Black Soy Beans too.

Nekkid, how'd it come out with the eggs + yolks?
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Old 10-26-2011, 04:32 PM   #250
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I'm making this for this weekend's birthday gathering - I'm gonna "Black Forest Torte" it with some SF cherry pie filling and some whipped cream icing. Can't Wait!
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Old 10-26-2011, 05:58 PM   #251
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What is the fav tweak??
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Old 10-26-2011, 06:24 PM   #252
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This is my Go To recipe for making a dessert for a gathering. People are amazed when you tell them it's black beans in it. I only use Eden's Black Soy Beans too.

Nekkid, how'd it come out with the eggs + yolks?
Okay, here's my tweaked version ... which I can't live without!

I only use black soy beans. No need to soak for a day ... just drain, rinse, and chop really well in the food processor.

Instead of the 4 eggs, I use 2 whole eggs, and 3 egg yokes.

For the extra gooey, I use 3 squares and 3 pats of butter instead of 2.

I use 5 ounces of cream cheese, and I add 10 drops of Ez-Sweetz (small bottle) in addition to the powdered Splenda.

Once all of the first part of the recipe is whipped up, I then add the extra gooey and let it spin a few times.

Then I add the chopped walnuts and do a couple of quick jolts to mix them in, but not chop them up any more.

I have no clue how to do the nutritional stuff to figure out how many calories, carbs, or whatever ... it would be fun if someone could do that, so we could see how better or worse this version is than the original.

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Old 10-27-2011, 01:49 AM   #253
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Well, since you didn't say exactly how much a square and a pat are, I assumed that since the original recipe called for 2oz and 2 Tablespoons, that you used 3oz of chocolate and 3T of Butter for the gooey part.

Without walnuts and using Large eggs and 1c. Granular splenda for the base recipe, Hershy Dark Cocoa Powder,EzSweetz for the gooey, using Fit day came up with this:

Batch 2263 Kcal
Fat - 196.1g, 75%
Pro - 81.9g, 13%
Carb - 90.9g, 12%
Fbr - 43g, Net Carb 47g

Divide this by however many servings you get out of an 8x8 pan

16 servings ( 2x2)
Kcal 141.43
Fat 12.25g
Pro 5.12g
Carb 5.68g
Fbr 2.68, Net Carb 2.99g

[IMG]http://www.******.com/fitness/DrawPagel.png?Pagels=eNp9jzELgzAQhftTbnORkJgYk4zVo dBFKNihSAk1aCBUUIsF0d%2FeSCs4dbp793h33y2tLawZc10bB 9PaZnrQCpbW5takje4GmK62GhoFJMYohJOxdTNs6uLsw%2FQKb lOh3cv4cUIY4hEnmBMuYyyTOYTNjBKMJKOECs4oF5LKnUmxRIl ghMRCSL9AsJ2J0Vx6ebbVemz5UmedHp8%2F9LkM4di%2B1R9an 19TCoK13FPtev9jMB8%2Bt49Osw%3D%3D[/IMG]
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Old 10-27-2011, 03:33 AM   #254
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Char, that sounds delish. I've not tried with sf cherry pie filling but have it on my To Do List

Nekkid, thanks for quick reply. Do your's come out more brownie'ish?

Bren, my only tweak that I can think of is I always use ricotta cheese (although that's in the original recipe, come to think of it lol) and add melted 100% or darkest Lindt chocolate. I melt it with butter in micro and just dump all ingredients in a blender and mix well. Sometimes I use powdered E/Splenda, other times I use a mix of Truvia/Splenda and some broke weeks I use just Splenda. I love it. Top with a mix of cream cheese/butter/splenda/vanilla flavor or just leave it plain.

I agree with other posters, this has got to be one of the easiest recipes.
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Old 10-27-2011, 11:07 AM   #255
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Char, that sounds delish. I've not tried with sf cherry pie filling but have it on my To Do List

Nekkid, thanks for quick reply. Do your's come out more brownie'ish?

Bren, my only tweak that I can think of is I always use ricotta cheese (although that's in the original recipe, come to think of it lol) and add melted 100% or darkest Lindt chocolate. I melt it with butter in micro and just dump all ingredients in a blender and mix well. Sometimes I use powdered E/Splenda, other times I use a mix of Truvia/Splenda and some broke weeks I use just Splenda. I love it. Top with a mix of cream cheese/butter/splenda/vanilla flavor or just leave it plain.

I agree with other posters, this has got to be one of the easiest recipes.
I think mine are more brownie'ish, and not as cake like ... a little more dense.

HUGz! Jules
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Old 10-27-2011, 11:08 AM   #256
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Metqa, thank you so much for the nutritional info!

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Old 10-27-2011, 12:37 PM   #257
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the two times I've made it it was dense but fluffy....if that makes any sense at all. It was too fluffy to be brownies, but too dense to be cake, in fact it was just right and I , and my picky friends, Loved it. They still don't know it was beans!! But I think if they did know they'd still like it better than the meal worm cookies!
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Old 10-28-2011, 05:03 AM   #258
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I made the brownies yesterday. I prefer a thinner more brownie like instead of being like cake. I used 2 eggs + 2 yolks ( all the eggs I had) and 5 oz cream cheese, poured into a greased 9" x 13" pan and baked for 15 min. tooth pick came out clean. They were just right, thanks for the tweaks......................... Ann
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Old 10-28-2011, 11:08 AM   #259
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I made the brownies yesterday. I prefer a thinner more brownie like instead of being like cake. I used 2 eggs + 2 yolks ( all the eggs I had) and 5 oz cream cheese, poured into a greased 9" x 13" pan and baked for 15 min. tooth pick came out clean. They were just right, thanks for the tweaks......................... Ann
15 minutes? Really? I always do exactly 30 minutes for the toothpick to come out clean.

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EDIT: I just noticed you used a larger pan, ergo thinner brownies .... meaning less cooking time.
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Old 10-30-2011, 02:57 PM   #260
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I thought using the bigger pan might make them more brownie like and it did...............Ann
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Old 01-22-2012, 09:36 AM   #261
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Old 01-22-2012, 10:15 AM   #262
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This continues to be my favorite chocolate cake! I made it last week using nonfat Greek yogurt instead of cream cheese and it came out perfectly, as usual!
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Old 01-22-2012, 10:16 AM   #263
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I've got to try these! I've done the black bean cake, but not the brownies. I made a couple batches of the Miracle Brownie recipe that you guys have seen all over the net (no beans, just flax meal). That recipe is very good, IMO, nice flavor and texture. Mom and my brother liked them, too. But defo too sweet for me (2 c. eryth. + 1 c. Splenda!).

This recipe uses MUCH less sweetener and that appeals to me. Will try this next time I want to make brownies. But I confess they're a real temptation, so I can't make them very often.
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Old 01-22-2012, 10:22 AM   #264
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I don't find these at ALL brownie-like, it's definitely a CAKE whenever I make it - thick, moist, very chocolatey good CAKE.

To me brownies are thinner, fudgier, and have a kind of crackly top, none of which happens for me with this recipe. Nor do I want it to becaus as far as I'm concerned, this is perfect!
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Old 01-22-2012, 10:34 AM   #265
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This my fave chocolate lc cake too.

Last time I made this I used coconut oil, no butter, whole milk ricotta and 6 eggs, 2 whole and 3 yolks. Wait, that's 5 eggs. Ok 5 eggs They came out very very moist and brownie'ish.
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Old 01-22-2012, 10:41 AM   #266
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I wish I had seen your tweak about using greek yogurt as my tummy is not always happy for cream cheese. I made this yesterday and made a black forest cake type dessert like you mentioned a while back. I too used SF cherries and whipped topping. I took it to our Sunday school ladies class and everyone loved it. I some left over for later!! I too just mixed the extre goo into the batter. This is good. I would like to get it more fudgey though.
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Old 01-23-2012, 11:22 AM   #267
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Must try these
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Old 04-01-2012, 01:27 PM   #268
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If one wanted to use navy beans for a "blond" brownie/yellow cake....what would you sub for the cocoa powder?
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Old 04-01-2012, 01:31 PM   #269
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sounds yummy going to try it in a few weeks. see if the hubby notices.
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Old 04-01-2012, 01:44 PM   #270
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If one wanted to use navy beans for a "blond" brownie/yellow cake....what would you sub for the cocoa powder?
Maybe some almond flour?
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