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
www.myspace.com/shellmarr
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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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Got the measurement from a substitution cookbook. Said 1 oz of baking chocolate can be subbed with 3 tbsp cocoa and 1 tbsp oil.
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OK, I know that sounds like sacrilege, but these are GREAT! ADB are too cake-like to truly satisfy my brownie cravings -- but these are yummy and gooey and fudgy.
My only "complaint" is that I was too lazy to drag out the food processor (I use it so seldom that when I do take it out, I stand there forever trying to figure out how to assemble the darn thing), so I tried to puree the beans in my cruddy blender instead. So, the puree was a trifle chunky, which did affect the texture somewhat (but not taste). I'd recommend getting this as smooth as possible.
I also skipped the coffee and bumped up the flour to just above 1/4 C.
Oh, and I didn't read the recipe close enough and didn't rinse the beans.  But, they were still fantastic! 
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Wow, now you have me curious...I want to try these. Jen1013, did you use the full 2 cups of sugar in the original recipe, or the modified 1 1/2 cups?
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Heather
"Quod me Nutrit me Destruit"
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I used 1 1/2 C. I like things sweet but this was sufficient for me. Do try them!!! They were great.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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I've always wanted to try these, but haven't gotten to it yet. (This will be one for a future What's Cooking? LOL) I'm so glad you said that about the ADB being too cake-like. I agree! I feel ADB's are a waste of cocoa (sorry all you die-hard ABD-ers out there! LOL) Once I made a batch and dumped Heather's chocolate silk pudding on top to make them somewhat edible. I love my brownies fudgier and more dense also, so will definitely try these. Thanks for the review! 
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Delicious!
I used an 8 x 8 sq pan in my convection oven at 355 for 50 mins. They were evenly cooked, crisp on the outside and moist in the middle. Perfect. Almost.
Only thing: I did not prepare in the correct order.
The cocoa and oil blended so easily I was delighted. But I put the beans and egg in the blender and there wasn't enough liquid to make smooth paste. I added a little more of the egg white, then tried to add it to the cocoa paste. Mistake. (I didn't want to use three bowls!!)
Then I added 1/3 c flour - omiting the Postum. The flour did not mix well at that stage so I got a few white beads of flower in my batch.
The time it took to try to smooth out the paste would have been better spent cleaning the three bowls - even having to do the blades of the mixer and the processor.
Next time ...
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They are so good! I'll admit I made the original recipe -- 4oz of chocolate is so little when spead over the whole recipe, as is the 1Tbs of smart balance. I also did an IBS no-no and did one cup splenda and one cup sugar, instead of all sugar. I don't seem to be bothered by artificial sweeteners but I wouldn't recommend them for anyone who is not stable. Anyway this recipe is incredible. So rich and fudgy -- the ADBs don't really do it for me, too cake-like, but these are definitely brownies. I sent the recipe to my cousin, whose 3-yr-old son refuses to eat anything but chocolate cake. I figured at least this way he can get some nutrition!
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Amanda
I live in the Big Apple, but I don't eat the skin
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Hi Kandee,
Where are you? You have not replied to any of my emails and I am worried. Jenny
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