Black Bean Brownies

I was fascinated by the idea of using black beans in brownies when it was mentioned in our lesson on recipe modification.  I was even more fascinated when this came out of my oven.

 
Black Bean Brownie

Based on a recipe that I found on Tastefully Julie, which itself is a modified version of a recipe published by Whole Foods, my version uses Splenda as the sweetener, and clocks in at just over 100 calories, as calculated with the Fitwatch Recipe Analyzer.

Nutrition Facts Black Bean Brownie

Head on over to Tastefully Julie for the recipe, noting that my nutrition facts reflect the use of 2/3 cup Splenda Granulated rather than sugar.  I’m curious to know whether whether these would turn out using applesauce for part or all of the butter…

Do you like your brownies fluffy or dense?

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3 thoughts on “Black Bean Brownies

  1. I made a version of black bean brownies before, and I was so surprised at how tasty they turned out! If I hadn’t been the one to mix up the batter, I never would’ve guessed they contained beans.

  2. Espirational says:

    I haven’t tried black bean brownies yet, but I have made peanut butter cookies with chick peas. Those are wonderful! I like my brownies dense and fudgy. I use applesauce in my regular brownie recipe to replace all the butter or other fat. We like them. You do need to refrigerate anything you make using applesauce.

  3. […] did they go?  Well, what had happened was… I ate one of the delicious black bean brownies, which I counted as one starch plus one fat.  Deducting that from my evening snack put the food […]

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