Wednesday, February 23, 2011

Black Bean Brownies

Sounds sketchy huh? As I mentioned yesterday, I really wanted to try out using beans as a substitute for fat in a recipe, so I searched online for different concoctions and this is what I came up with...

It should be noted that having never done this before I didn't really have a base to go from as far as what was going to taste great, and I ended up combing several different recipes.
Black Bean Brownies
Recipe Makes 15 Brownies

15 ounces black beans, cooked, drained, and rinsed
2 bananas
1/3 cup honey (or agave)
¼ cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
1 tbsp raw sugar
1 tbsp brown sugar
¼ cup instant oats
1/8 cup chocolate chips (I did a combo of chocolate chips and butterscotch chips)
*These are almost vegan and with a few alterations could be made to be that way.

Preheat your oven to 350 degrees. 
Rinse your cooked/canned black beans.
 Combine beans and honey in food processor or blender.
 Puree black beans and honey together until they make a paste.The honey helps add a little moisture while you're pureeing them.
 Combine the rest of your ingredients into a bowl and add the pureed bean mix. If you are using old fashioned rolled oats you may want to run them through the food processor as well to refine them.
 Mix ingredients together well and spread the ingredients in a pan coated with cooking spray.
I decided after I spread them out to top them with a few butterscotch and chocolate chips for good measure.
Bake at 350 for 30 mins or until a toothpick comes out clean.
 Allow to cool before cutting and serving.
 Nutrition facts:
Pretty amazing as far as fiber and protein content! Thank you black beans.

Here are my thoughts...
Upon tasting the batter I felt like it wasn't sweet enough so I added 1 Tbsp of both, brown sugar and raw sugar. It was so weird for me to taste the batter because I'm not used to trying the sweets that I bake. I kinda liked it...Who wants the beater? I DO!!
I feel like next time I would use xylitol or stevia to sweeten it up a little and leave out the sugars.
I really liked the fudgey texture. 
I love how moist the beans make them, and you really can't even tell they are in there. (I even had my friends guess the ingredients...they couldn't.)
I tried a piece of one right when they came out of the oven and I wasn't loving them. I felt like they lacked sweetness, and were kinda bland. However, I tried another piece tonight after they had been sitting for a few hours, and I liked them about 100 times better. I think allowing them to sit gave the cinnamon a chance to come through, flavor-wise.
I love how much fiber and protein they have in them. 
I want to try them out on my niece and nephews tomorrow to see if they fly as kid friendly. I know my palate is a little different than most because I don't eat a lot of sugar, but I liked them. I do feel like they could still use some tweaking, and I kept thinking about how much I'd like them slathered in PB or crumbled in my chocolate PB oatmeal. (I am going to turn into a giant peanut if I am not careful.)

I'm excited to try some other recipes I found using white beans, so I'll keep you posted on the progress.

Do you taste while you cook? I used to L-O-V-E making cookies because half of it would end up in my belly before they even were baked. Sometimes I think I like the cookie dough better than the actual baked cookies. Since decreasing my sugar habit that was one of the hardest routines I had to break. This is definitely one of those **watch for hidden calories creeping into your diet** areas. Don't you worry...I still will test out my low-fat zuchinni cookies and my honey banana oatmeal cookies. I just don't eat the whole bowl of dough. On a total unrelated note...but equally important...Do you Tweet? Are you a twitter-er? If you are we should be tweeting friends. I know some of us have already found each other and I LOVE it! You can follow me by clicking the link at the top left of this web page, or leave me your twitter name and I'll find you!!


Mara... said...

OH wow, this looks interesting!!! I bake alot and always take what I make to work. And YES I do taste it!! I wonder if I made these and brought them to work, people would tell the difference? I bet they are tasty cold from the fridge. A friend of mine tried making black bean brownies and said they tasted almost like a cliff bar. Thanks for being the guinea pig and trying the recipe. I will be interested to hear what your nieces/nephews think.

Katy said...

Yay! I love twitter! I'll totally link up with you! :) My name is @runnin2thealtar

Jenn said...

Very interesting. I have never thought of using black beans. Fiber Protein powerhouse! I think I would like these. As much as I LOVE sugar/candy, I keep my refined sugar intake to almost zero during the week. I really like things that aren't as sweet now. You are after my heart with the PB and oatmeal!

Not a "tweeter". I don't even get how it works. Yes, I'm middle aged and technology has surpassed me.....

Thanks as usual for all your great recipes! I love this resource:)


I made black bean brownies yesterday. Except I used a box mix and 1 can of black beans, pureed. Easy peasy.

c.e.l.i.n.a said...

I should try this...

I just can't imagine putting BEANS in a brownie!

♥ theMRS.

Watch me eat with my {HANDS}

MegSmith @ Cooking.In.College said...

I was SO skeptical the first time I made black bean brownies but I loved them..they were definitely different but I thought they were great too! Your recipe looks really delicious.

Jaeme + Randy said...

I always eat the batter/dough of what I am making. It is very dangerous because I know I am eating a ton of it but I really don't like it as much once its cooked. I for sure need to limit that! I don't think I could stop completely, but portion control is a good thing haha.

I'm not sure I could do the black bean thing...interesting though.

Shannon said...

My nutrition teacher made black bean brownies for class, and they tasted amazing. I have the recipe, I'll have to see what's in them and compare the nutrition facts to yours.

I have a twitter account, but don't really tweet often. I'm @ShannonMiriah

MegSmith @ Cooking.In.College said...

P.S. I tagged you in my post today, you should take a look!!!

Allie said...

I've been itching to make black bean brownies for awhile now. Maybe some tweakage to this awesome sounding recipe will occur in the future? Love me some beans! And you know I'm a tweeter :-)

Stephanie said...

I have a horrible habit of taste eating. I usually end up with such a small portion to eat at the table because I eat so much as I go. :)

Nicole said...

I'm so glad you tried these! They look great nutrition- wise. I might have to make these this weekend.

Your mom sounds like a rock star! She ran a half marathon with you? That is amazing! I love active parents, I think they play an integral part in the way we view exercise.

fashionfitnessfoodie said...

Well the nutritional stats look awesome! I made some low fat brownies recently and I didnt think they were sweet enough but I added toppings so it all turned out well.
I ALWAYS eat the batter. It's actually a problem ;)

marathonmaiden said...

i guess it's better than "special brownies" hahha ;) they look great!

Jen said...

Looks so good and fudge filled! It's great they are full of fiber! This weekend....

Stefanie D. said...

OK. This looks very interesting. I am going to have to try it. I would never have thought to substitute with black beans. Crazy! I tweet! I am going to find you now!

Edible Art said...

wow, this def. got my attention.
ive never even heard of using beans in brownies before. simple amazing.

i love your blog, so fresh and healthy (:

Mel said...

I taste when I cook, but only for Dan and myself, which is weird. It's actually a chronic problem for me. Trying to stop it, because I go overboard on the tastes.

Anonymous said...

I made these. They tasted horrible out of the oven. Horrible after being in the fridge. I wouldn't go as far as calling them "brownies" either.

Jody, RD said...

I linked up to this recipe!

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