Black Bean Brownies!

This sounds crazy and almost gross yet at the same time delish and i want to make them!!! Black beans!! who would of thought...How many cookies did it make for a batch?

If you are going to use the oil--and you have it on hand--walnut oil would probably be a fantastic substitution to regular veg. oil.

wow - that sounds SO nasty - but I really want to eat beans (I call myself an involuntary vegetarian because meat is so expensive generally speaking!) and we have a ton of dry beans - there have to be some black ones in there somewhere. This has to be the weirdest recipe I have ever seen. I am totally trying it! :laugh:

bumping for my topics, since I just made a bunch of black beans for the week.

Ok that is just so odd that I might have to try it... LOL!

How was the texture... were they "fudgy" brownies or "cakey" brownies?? :drinker:

So, I just made the brownies... a little different recipe though, because I also have an egg allergy. Here's the recipe I tried...

Ingredients
•15 ounces black beans, drained and rinsed
•2 whole bananas
•0.33 cup agave nectar
•0.25 cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•0.25 cup raw sugar (optional)
•0.25 cup instant oats

Instructions:
Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.

These are 164 calories, 32g carbs, 8g sugar, 7g fiber and 9g protein. (cut the 8X8 pan into 12 pieces)

I got the numbers from plugging the recipe into http://caloriecount.about.com/cc/recipe_analysis.php.

So... results of the taste test... Two kids were afraid to try them. One kid ate one and said it was too gooey (I don't think I baked them long enough, they were rather soft). Another kid said they were good. And one kid ate two. My husband said that maybe it was because he knew what was in them, but he swore he tasted the beans. All I tasted was the cinnamon. Next time I make these (and yes, I'll make them again), I'll cut out the cinnamon and add a bit more cocoa.

I can't do that one, because a lot of the brownie mixes (3 or 4 that I checked in the aisle) had milk as one of the ingredients. I can use an egg substitute for baking, but I can't get around the milk allergy!

I am not a "sweets" person at all, but I also have to try this. It sounds so odd, black beans in the place of wheat! I love the idea of it though!

This is so crazy I just have to try it.

So I found this recipe for black bean brownies and decided to try making som today. They are so good! And you can't even tell they have beans in them. I made some changes from the recipe below. I used sugar substitute (Diabeti Sweet) instead of sugar and applesauce instead of vegetable oil. I also left out the coffee and the chocolate chips. I also added two scoops of chocolate protein powder to boost the protein content a little. I think next time I may add a bit of baking powder to give them a more cake-like texture, but they were really rich and fudgey. Maybe I'll also add some nuts on top next time. Going to have one for dessert tonight with a squirt of fat free Rediwhip and some sugar free chocolate syrup! Yummy.

Ingredients
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Makes 16 servings
Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg

The nutritional info. Is that for the way you made them (no sugar, no choc chips and no oil) or is that the nutritional value for the said receipe? I am attempting them while we speak but I had to do real sugar and I added the choc chips but I did the applesauce and added the baking powder. Still in the oven. The mixture was very runny..

BUMP! I need to try this!!!

After the brownies cooled all they way thay tasted much more chocolatey (is that even a word?:laugh: )

In fact, I need to make more because my son took them to work with him to see if his coworkers could tell what they were made of!:laugh:

My plan was to wrap them individually and keep them in the freezer for a treat!

I make a recipe that doesn't call for oil. I usually make it when my bananas have gotten to the point where they are going to have to be thrown away in another day or so. That way the mash up easily and are sweet enough to leave the sugar out. The brownies are more fudgey than cakey.

Black Bean Brownies
15 ounces black beans, drained and rinsed
2 whole bananas
⅓ cup agave nectar
¼ cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
¼ cup raw sugar (optional-use if your bananas aren't very ripe)
¼ cup instant oats


Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.

Cut into 9 squares (about 127 calories per square)

If you find the brownies are too soft or too fudgey for your taste, add another 1/4 cup oats or flour.

No one has ever know there were black beans in them, unless I told them.

isnt this RoccoDiSpiritos reciepe........He was on Dr Oz, and also on the Good Morning Amercia show with this reciepe

Sadly, the reviews on this are very low and mediocre................

Hopefuly yours turned out better.........

http://abcnews.go.com/GMA/recipe?id=9978369


Rocco's Low-Cal Brownies
The Secret Ingredient Makes This Recipe Low-Cal!
Print Full Page|3x5|4x6Font Size: Share:EmailMoreFarkTechnoratiGoogleLiveMy SpaceNewsvineRedditDeliciousMixxYahooChef Rocco DiSpirito prepares healthy home-style treats.From the kitchen of Rocco DiSpirito
|
27 Comments
Servings: Over 8
Difficulty: Easy
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!"



Ingredients
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

Cooking Directions
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!

Before After

Fat 70g 1.6g

Calories 1500 53

Protein: 4g | Carbohydrates: 8g | Cholesterol: 4mg

Fiber: 3g| Sodium: 94mg

Food styled by Karen Pickus.

Recipe Summary
Main Ingredients: black beans, cocoa powder, espresso powder

Course: Dessert


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