|07-25-2010, 02:19 PM||#1|
Senior LCF Member
Join Date: Feb 2005
Location: Northern CA
Start Date: January 2005
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.
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)
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)
|07-25-2010, 03:25 PM||#2|
Major LCF Poster!
Join Date: Mar 2009
WOE: High Carb Low Fat
Start Date: April 2009
This is a really old recipe, that has changed somewhat over the years.
|07-25-2010, 03:28 PM||#3|
Way too much time on my hands!
Join Date: Apr 2007
Location: suburbs of Chicago
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Carolyn started a thread on white bean cake too I think.
"Success is not final, failure is not fatal: it is the courage to continue that counts." ~Winston S. Churchill
Last edited by lisabinil; 07-25-2010 at 03:30 PM..
|07-25-2010, 06:49 PM||#4|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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.
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~
Veni, vidi, velcro - I came, I saw, I stuck.
I reject your reality and substitute my own! ~~ Adam on Mythbusters
|08-08-2010, 12:19 PM||#5|
Senior LCF Member
Join Date: Sep 2007
Location: Goldsboro, NC
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
Rocco has a bean brownie also
Rocco DiSpirito bean brownies
Servings: Over 8
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!"
# 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
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!
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
"Love is just a word until someone comes along and gives it meaning" - Anonymous
|08-08-2010, 01:10 PM||#6|
Major LCF Poster!
Join Date: Nov 2009
Location: San Angelo, Texas
Stats: 195/180/173 goal: 135 or maybe lower
Start Date: November 2009
I am ever amazed at the number of times in one lifetime that I can reinvent myself.
|08-09-2010, 12:07 AM||#7|
Major LCF Poster!
Join Date: Feb 2004
Location: The Last Frontier
WOE: IDEAL PROTEIN
Start Date: Restart July 2012
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!
Carbs is the "gasoline" that causes the diabetes flame to burn higher and hotter.... common sense from Dr. Bernsteins website
RIP annagm 1956-2012 My Sweet Sister