Black Bean Brownies
#110058 - 10/03/04 05:20 PM
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renaanne
Reged: 09/19/04
Posts: 86
Loc: Marietta, GA
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Now I KNOW you all think I'm completely nuts but hear me out first...I love putting black beans on my chicken tacos but DH and kids won't eat them. So I'm left with almost a whole can of black beans and I have this brownie recipe that has a whole can of black beans. I make these to get fiber into the VERY picky 3 year old (and DH!). Problem is, the recipe isn't exactly IBS friendly. Any thoughts on fixing it? The brownies are DELICIOUS, very fudgy and gooey and you don't even taste beans.
1 15 oz can black beans
4 oz unsweetened chocolate
1 tbsp light butter
6 egg whites
2 C sugar
3 tbsp flour
2 tbsp instant espresso
Preheat oven to 350. Spray 13 x 9 pan with cooking spray. Rinse beans thoroughly. Melt chocolate and butter in bowl in the microwave stirring until smooth. In food processor, blend 2 egg whites and beans until smooth. In large bowl combine bean puree, sugar, flour, espresso, and remaining egg whites. Beat until well combined. Add chocolate and stir. Pour brownie mix into pan. Bake 30-35 min. or until brownies pull away from side of pan. Cool completely before cutting into squares.
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I'd sub oil for butter and applesauce/cocoa for the chocolate (cocoa has a measurement for using it with oil to replace unsweetened chocolate, but I normally mix it with applesauce in the same proportions.. just dont' remember them off my head). otherwise it looks pretty safe to me.. may try it sooner rather then later and not tell Bill I am doing so.
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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btw- forgot one thing- the espresso- replace with cinnamon or even more cocoa... depending on the flavor you want
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Problem is, I could eat the WHOLE pan!
Rena
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Rena did you ever try to make this IBS safe and did it turn out? Inquiring minds want to know!! LOL 
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www.facebook.com/shell.marr
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Yes, I'm interested too!
Khyricat: would you please post the proportions for what you use to substitute for unsweetened chocolate.
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Many years of C-IBS and pain too for past 2 years-
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Quote:
Rena did you ever try to make this IBS safe and did it turn out? Inquiring minds want to know!! LOL
Wondering about this as well. I have a bean cookbook and have made the bean/oat muffins that are good (and IBS safe) and noticed a recipe for a chocolate/black bean cake that sounds good, and safe, but I've never tried it. Kandee
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should have made them and not what I did today.. ah well.. maybe next week or the week after..
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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I've made these twice now and always turn out great. Even served them to my non-IBS father-in-law to great reviews. The beans really do make the brownies stay moist and rich. Here's my version:
1 15 oz can of black beans, drained and rinsed well
3/4 cup cocoa powder
1/4 cup canola oil
6 egg whites
1 1/2 cups sugar (recipe called for 2 cups but I adjusted for personal taste)
3 tbsp flour (may need more, check batter consistancy before baking)
1 tbsp POSTUM (a wheat-based instant coffee substitute)
Preheat oven to 350. Spray 13x9 pan with cooking spray. (I used a 9x7 pan second time, first batch came out rather thin.) Combine cocoa and oil in a small bowl and stir until smooth. In food processor, blend 2 egg whites and beans until smooth. In large bowl combine bean puree, sugar, flour, postum and remaining egg whites. Beat until well combined. Add cocoa mix and stir. Pour brownie mix into pan and bake 30-35 min. or until brownies pull away from side of pan. (I had to bake them longer.) Cool completely before cutting into squares.
Hope this helps. I didn't figure out the fat per serving but they haven't bothered me. If you want to cut it down even more, just use 2 tbsp applesauce and 2 tbsp oil for the oil measurement.
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I am going to give them a try, but likely sub mine with decaf coffee crystals, which would be safe in that small amount.
That is A LOT of cocoa!!!
Thanks...Kandee
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