Black Bean Brownies
Need2Exerc1se
Posts: 13,575 Member
I've been reading a lot of praise for black bean brownies. I must admit the idea sounds bizarre, but I'm giving them a try because I am in need of a low carb dessert.
Have you tried them? If yes, what did you think? Any tips?
Have you tried them? If yes, what did you think? Any tips?
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Replies
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They are good
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Rinse the beans really well. Really really well. If you don't they smell like farts while baking. They taste fine though.0
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bahahaha I never had the fart smell before.. Awful!0
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Just FYI - black bean brownies are not low-carb. They are slightly lower carb than traditional brownies, and of course you can lower the carbs even more if you replace the sugar with artificial sweeteners....but black bean brownies are gross enough, if you make them with Splenda you might as well eat poop. Either way, by all means give it a try (some people actually do like them quite a bit), just don't expect a truly low-carb dessert. For an average 50g brownie you're looking at 25g of carbs. For an average 50g black bean brownie made with sugar (based on a couple recipes I have seen/tried) you're looking at about 18g of carbs.0
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Vegan Gluten Free Black Bean Brownies
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious - the best kind of dessert.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free Brownies
Serves: 12
Ingredients
•1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
•2 large flax eggs
•3 T coconut oil, melted (or sub other oil of choice)
•3/4 cup cocoa powder (the higher quality the better)
•1/4 tsp sea salt
•1 tsp pure vanilla extract
•heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
•1 1/2 tsp baking powder
•Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Instructions
1.Preheat oven to 350 degrees.
2.Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
3.Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4.Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5.If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6.Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7.Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8.Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
9.Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
10.Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g0 -
Poor brownies.
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but.
why?0 -
I see Serah87 and JoRocka beat me to it, but just the thought of black bean brownies makes me sad
Don't get me wrong... I love black beans. I LOVE brownies. But putting the two together is right out!-1 -
They are ok. It adds protein and fiber, cuts down on the fat. The first time I made them, I didn't puree the black beans enough. They are so much better when the black beans and water are fully pureed and super smooth. And best with frosting on the top!
Don't expect them to taste like the fudgy, thick, yumminess of regular brownies, but they are a good treat with a few extra health benefits when you're craving it.
Good Luck!
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I've made black bean brownies before (from skinnytaste.com) and surprisingly they are actually really good, IMO the black beans add nice texture. But they are not really low carb if that's what you are looking for.0
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deluxmary2000 wrote: »I see Serah87 and JoRocka beat me to it, but just the thought of black bean brownies makes me sad
Don't get me wrong... I love black beans. I LOVE brownies. But putting the two together is right out!
LOL ME TOO!!!
I tossed my black beans in the crock pot yesterday with a thing of salsa- left them on low all day- so almost 14 hrs. Could have used some more water- but toss on top of rice- with some greek yogurt- S/P and a touch of onion- NOMNOMNOM.
I do heart my some black beans!!0 -
Just FYI - black bean brownies are not low-carb. They are slightly lower carb than traditional brownies, and of course you can lower the carbs even more if you replace the sugar with artificial sweeteners....but black bean brownies are gross enough, if you make them with Splenda you might as well eat poop. Either way, by all means give it a try (some people actually do like them quite a bit), just don't expect a truly low-carb dessert. For an average 50g brownie you're looking at 25g of carbs. For an average 50g black bean brownie made with sugar (based on a couple recipes I have seen/tried) you're looking at about 18g of carbs.
I got the recipe from www.diabetes.org. It uses a mix of sugar and Splenda and unsweetened applesauce and has 12g carbs per serving.
I'm new to the whole diabetic low carb thing so I'm trusting that if the ADA promotes them then they are okay.0 -
They are ok. It adds protein and fiber, cuts down on the fat. The first time I made them, I didn't puree the black beans enough. They are so much better when the black beans and water are fully pureed and super smooth. And best with frosting on the top!
Don't expect them to taste like the fudgy, thick, yumminess of regular brownies, but they are a good treat with a few extra health benefits when you're craving it.
Good Luck!
Thanks! I will keep the pureeing tip in mind.0 -
Check out http://www.kalynskitchen.com/ her recipes are usually pretty low carb and she has some good desserts on there.Need2Exerc1se wrote: »Just FYI - black bean brownies are not low-carb. They are slightly lower carb than traditional brownies, and of course you can lower the carbs even more if you replace the sugar with artificial sweeteners....but black bean brownies are gross enough, if you make them with Splenda you might as well eat poop. Either way, by all means give it a try (some people actually do like them quite a bit), just don't expect a truly low-carb dessert. For an average 50g brownie you're looking at 25g of carbs. For an average 50g black bean brownie made with sugar (based on a couple recipes I have seen/tried) you're looking at about 18g of carbs.
I got the recipe from www.diabetes.org. It uses a mix of sugar and Splenda and unsweetened applesauce and has 12g carbs per serving.
I'm new to the whole diabetic low carb thing so I'm trusting that if the ADA promotes them then they are okay.0 -
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Check out http://www.kalynskitchen.com/ her recipes are usually pretty low carb and she has some good desserts on there.Need2Exerc1se wrote: »Just FYI - black bean brownies are not low-carb. They are slightly lower carb than traditional brownies, and of course you can lower the carbs even more if you replace the sugar with artificial sweeteners....but black bean brownies are gross enough, if you make them with Splenda you might as well eat poop. Either way, by all means give it a try (some people actually do like them quite a bit), just don't expect a truly low-carb dessert. For an average 50g brownie you're looking at 25g of carbs. For an average 50g black bean brownie made with sugar (based on a couple recipes I have seen/tried) you're looking at about 18g of carbs.
I got the recipe from www.diabetes.org. It uses a mix of sugar and Splenda and unsweetened applesauce and has 12g carbs per serving.
I'm new to the whole diabetic low carb thing so I'm trusting that if the ADA promotes them then they are okay.
I will. Thanks!0 -
deluxmary2000 wrote: »I see Serah87 and JoRocka beat me to it, but just the thought of black bean brownies makes me sad
Don't get me wrong... I love black beans. I LOVE brownies. But putting the two together is right out!
I'll admit I'm skeptical and think it sounds odd. But I'll try anything once and certainly won't knock it without a try.0 -
I've made with white kidney beans rather than black beans. (So I guess technically they're "blondies.") I use the recipe from chocolatecoveredkatie.com and tweak it a bit depending on what's in my pantry. Honestly, I make them so often and don't even tell people that they're eating white beans. No one has ever noticed. (But like the black bean brownies, they won't be low carb...)0
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I've tried this recipe and liked it : http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
It really helps that there is chocolate in there and not just cocoa powder (I used 70% chocolate).
Oh and don't forget to get no salt added black beans!0 -
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To all those saying they won't be low carb, why not? 12g carbs and 11g net carbs, seems pretty low. If the post above saying a typical brownie is 25g carbs is true then this cuts it by more than half. What is considered a low carb dessert?0
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Need2Exerc1se wrote: »To all those saying they won't be low carb, why not? 12g carbs and 11g net carbs, seems pretty low. If the post above saying a typical brownie is 25g carbs is true then this cuts it by more than half. What is considered a low carb dessert?
Oh yea that recipe you found is lower carb then the one I use (at 26g carbs)0 -
Need2Exerc1se wrote: »deluxmary2000 wrote: »I see Serah87 and JoRocka beat me to it, but just the thought of black bean brownies makes me sad
Don't get me wrong... I love black beans. I LOVE brownies. But putting the two together is right out!
I'll admit I'm skeptical and think it sounds odd. But I'll try anything once and certainly won't knock it without a try.
That's fair... I have considered making them just to try them- but I'd never replace brownies out and out LOL.
But you are right- trying at least once is usually a fair shake down.
(PS my black beans for lunch were tasty)0 -
Need2Exerc1se wrote: »deluxmary2000 wrote: »I see Serah87 and JoRocka beat me to it, but just the thought of black bean brownies makes me sad
Don't get me wrong... I love black beans. I LOVE brownies. But putting the two together is right out!
I'll admit I'm skeptical and think it sounds odd. But I'll try anything once and certainly won't knock it without a try.
That's fair... I have considered making them just to try them- but I'd never replace brownies out and out LOL.
But you are right- trying at least once is usually a fair shake down.
(PS my black beans for lunch were tasty)
Nor would I. Replace regular brownies, I mean. But then I don't have diabetes.0 -
I love brownies. I have yet to find a great vegan and gluten free one. I'm always looking for ways to up protein, so if I do make brownies, they are the black bean CCK recipe. (Check out her garbanzo bean chocolate chip blondies. They are amazing.)
My verdict on the black bean brownies? They aren't brownies, they aren't amazing, but they are good. I top mine with hot strawberries to make it more dessert like. If I was able to eat normal brownies, I would eat normal brownies instead if I wanted a treat. However, the nice thing about the bean based desserts is that they just don't seem to set off the same cravings to keep eating, so they aren't a bad thing to have around.0 -
whoa... sounds crazy enough i might try some... but i never thought i'd see the words: "black bean" and "brownie" in the same sentence lol
might i recommend cottage cheese and jell-o packets for another low-carb dessert if you haven't tried already? it's actually pretty tasty if you don't mind the cottage cheese texture. i've seen people add pineapples and such to it for extra mmph.0 -
whoa... sounds crazy enough i might try some... but i never thought i'd see the words: "black bean" and "brownie" in the same sentence lol
might i recommend cottage cheese and jell-o packets for another low-carb dessert if you haven't tried already? it's actually pretty tasty if you don't mind the cottage cheese texture. i've seen people add pineapples and such to it for extra mmph.
I love cottage cheese. But, I'm looking for something more dessert like, not just something sweet. If that makes sense.0 -
Need2Exerc1se wrote: »whoa... sounds crazy enough i might try some... but i never thought i'd see the words: "black bean" and "brownie" in the same sentence lol
might i recommend cottage cheese and jell-o packets for another low-carb dessert if you haven't tried already? it's actually pretty tasty if you don't mind the cottage cheese texture. i've seen people add pineapples and such to it for extra mmph.
I love cottage cheese. But, I'm looking for something more dessert like, not just something sweet. If that makes sense.
understandable. much luck to you with the brownies. i think i shall give it a whirl myself. 0 -
I tried them. I wanted to add some protein to my desserts - I was having a hard time getting enough in without just eating chicken and fish all the time.
Did not like. There's a funny aftertaste to me. But, to be fair, this is also the reason I don't eat products with soy ingredients - similar odd aftertaste. I think it has to do with expecting one taste and getting another. I have no problems with straight-up soy (edamame or tofu) as long as it's not trying to be something it's not.0 -
Need2Exerc1se wrote: »
A suggestion - if cocoa powder is OK, try serving chocolate whipped cream and sub out the usual sugar for a diabetic-friendly sweetener. Try adding some chopped roasted and salted nuts.
Hubert Keller has a really good online recipe for it - it's with his chocolate stout layer cake recipe. When we made the cake and whipped cream, I actually found myself loving the whipped cream on it's own (and even more so with the nuts when I thought to try it).0
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