black bean brownies

[karensue]

This is the receipe I used but how do you get them to stay together. I chilled them over night and they still were crumbly :I good yogurt topping though!

1 can black beans
3 eggs
3 T vegetable oil
2 tsp SF vanilla syrup (can use vanilla extract)
1 pinch salt
2 tsp baking powder
1/4 cup cocoa powder, unsweetened
3/4 cup sugar substitute (I used Splenda granular)
1 T instant coffee (heaping Tbsp)
1/4 cup dark chocolate chips----I used a half of a small bar so more like 1/8 of a cup

[KitchenDweller]

Here's the one I've had good luck with. The main differences I see are the addition in this recipe of ricotta and using 4 eggs instead of 3, as well as different amounts of flavoring which is probably just a matter of personal taste. This recipe holds together real well - and I keep them cut up in the freezer to grab and thaw out quickly. I like your idea of adding coffee powder for flavor - got to try that next time. There are also a bunch of bean brownie and cake recipes in Recipelover's Recipe Summary and I think in Burdle's bean recipe thread as well.

BBB Brownies

Preheat Oven: 350 / 325 when using Agave
Cooking Time: 20 minutes or longer

1 can black beans, washed and drained
1/2 cup lite ricotta cheese
1 cup Splenda or 3/4 cup agave
3 TBSP vanilla
3 TBSP olive oil
4 XL eggs
3/4 cups baking cocoa (unsweetened)
2 tsp baking powder
2 tsp baking soda / and I added couple dashes of cinnamon and a dash of salt
Optional: a handful of semi-sweet chocolate chips OR 1/2 cup chopped unsweetened baking chocolate scattered on top before baking.

PREHEAT oven to 350F

Blend ALL ingredients in blender at high speed until thoroughly mixed and then pour into TWO Pam sprayed 8-inch pans (or ONE 13-inch).

Bake for no more than 20 minutes in pre-heated oven. Like all brownies they need to be soft in the center when taken out of oven. (Can't remember off-hand, but I'm thinking I bake them longer than this).

Let pans cool on baking racks.

Slice each pan into 16 servings and you have enough for lots of snacks or desserts. Top with Cool Whip and/or cinnamon or yogurt or fresh berries...all yummy !

[recipelover]

I have made these brownies for years and have never had a problem. I let them cool; wrap them individually in plastic wrap; keep them in the freezer in a freezer bag. We just grab one when we need one. You have to remember that they are not exactly like a boxed brownie. Here is he recipe I always use:

Chocolate Bean Brownies, all phases [recipelover's version]
My bean muffin/brownie recipe summarized link: viewtopic.php?f=5&t=98875

1 14 1/2 - 15 oz. can black beans, drained and rinsed (can also use cannelini or great northern instead)
4 large eggs (I now 4 egg whites and 1 whole egg for less cholesterol]
3 T. oil [you can use just 2 T. if you wish but I use 3 T.]
scant 3/4 c. bulk Splenda
3 T. cocoa powder
1/2 tsp. of expresso powder (can omit)
1/4 c. flaxmeal (ground flaxseed) or ground almond meal (my optional new addition)
1 tsp. baking powder
1 tsp. vanilla
(1 tsp. Watkins caramel extract makes a great addition or 1/2 tsp. almond extract)
Stir in or sprinkle over in the pan:
chopped walnuts
dark choc chips (probably should wait until Phase 2)[or sugar-free chocolate chips]

Because black beans are a little more dense and my blender cannot easily blend them well, this is how I add the ingredients to make it easier: 2 eggs, the beans, Splenda, oil, cocoa, espesso pdr, baking pdr, vanilla/almond extracts, then the other 2 eggs. Blend until pureed (may need to stir it every now and then--I use a rubber spatula to help it along a little. I stir the mix while it is blending, but am careful not to get my spatula near the bottom).

Pour into a sprayed 8 x 8 cake pan. Bake at 350 for about 30 min.