So today I thought I'd try baking black bean brownies. I'd heard of them, but never tried them. Here goes.
1 15 oz can of black beans, rinsed and drained
3 eggs
3 T vegetable oil
1/4 c. cocoa powder
1 pinch salt
1/2 t backing powder
1 t vanilla
3/4 c sugar (I used Splenda)
1 t instant coffee
Preheat oven to 350. Grease 8x8 baking pan
Combine all ingredients in a blender and blend until smooth.
Pour mixture into the prepared baking pan and bake for 30 minutes.
The verdict: I'm not sure. Maybe I was too heavy handed on the coffee crystals, maybe it's because I used Splenda instead of sugar and they have that Splenda aftertaste. Maybe it's because I wanted something more like the brownies I had last night. They were easy to make, out of things I have in my pantry, and they're full of fiber. Other versions of the recipe have you using lots of butter and melting unsweetened chocolate. Maybe I'll give them a try. I wanted something really good to bring to the church auction next weekend that a friend, who's both celiac and can't eat anything with casein in it, could enjoy. Maybe she'd like these. I guess I'll have to bring her some on Sunday and find out!
I have made black bean brownies before. I used egg beaters in place of eggs and applesauce in place of oil. But I used good ole sugar with it. It does taste a bit different than your normal fudge brownie, but just to eat at home its good... better with a scoop of sugar free ice cream! I brought my brownies to a church funtion also, but I dressed them up with a thin layer of cream cheese frosting. They were a big hit!
ReplyDeleteI've heard of these but I am not sure I am ready to brave them! 3 cheers for trying!
ReplyDeleteI keep wanting to try making these, and I keep putting it off. Yours look good! I'll definitely keep that in mind about the Splenda and try to use sugar if I ever make them.
ReplyDeleteI love your blog!
The recipe that I use for Black bean brownies is a can of beans and a box of brownie mix. I puree the beans and combine it with the mix. I bake according to the time referenced on the box. These brownies are very moist and as you say full of fiber. The only problem is that I tend to get a bit gasey from the beans.
ReplyDeleteI think I will attempt your version with a few alterations. I will substitute applesauce for the oil and I will use real sugar. I'll let you know how it goes.