Black Bean Brownies

September 26, 2010

Just in case someone else enjoys chocolate and on the off chance that brownies are on the list of foods you like. . .

Try this new version on for size.

Looking to cut the fat in your brownies? I tried this tip from the Consumer Reports Shopsmart magazine:

“Use beans instead.  Honest, we tried it, and they were yummy!  Just liquefy a 15.5 ounce can of black beans (juice and all) in a blender.  Stir into a package of your fave brownie mix-no oil, eggs, or other ingredients needed (we added up to 4 tablespoons of water to get the mix to its usual consistency).  Bake per package instructions.”

The result was amazingly good!  Several different taste testers tried them out (8).  6 of the 8 found them to be very good and could not detect any bean flavor.  2 testers did not care for them.  One found them to be “too chocolatey” (guess you can’t please everyone) and the other didn’t like the consistency (they turned out more fudgy than normal).  I believe the person that found they had too much chocolate flavor also wouldn’t have cared for the regular version because the type of brownie mix used was a triple chocolate brownie mix (because I am a firm believer that there can NEVER be too much chocolate).

Overall I was very impressed with how they turned out and love that not only does it increase the protein but it cuts down on the fat.  Give them a try and let me know what YOU think!

If you are feeling extra adventurous, try out these Amazing Black Bean Brownies that use no flour and no sugar!  A friend of mine shared this recipe with me and they were really amazingly good especially considering the ingredients.

Do you have any substitutions you use in your recipes that could could share?

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