I also portion out the dry ingredients and batch-baggie them. Being the planner that I am, I cook 6 cups of black beans at a time, puree and freeze them in 1-1/2 Cup portions. Wow! I have been making these brownie almost every week for months! They are delicious! I do not have a food processor, so I ran the black beans through my Omega 8006 juicer and used the blender to make “oatmeal flour”. It’s nice, deep dark and fudgey–I love it and I feel like I’m eating something nutritious! Thanks so much! Going to find another recipe of yours to try in the near future 🙂 And you can taste the bean, but just a little. I was so surprised at the texture, so similar to “real” brownies. And I still couldn’t resist a hefty amount of chocolate chips… but no more than a cup total 😉 I used honey, canola oil, close to 3 tbsp of hershey’s dark cocoa powder, whole grain rolled oats (they worked perfectly, just so you know, because I ran them through the food processor alone first to break them up a little like quick oats) and a dash of coffee. So I saw this recipe and was determined to make it right. It was good but I had put way too many chocolate chips, making it a molten chocolate pie, and I couldn’t really enjoy the bean batter aspect! I don’t know if you remember my comment a few months ago but the first recipe of yours I tried was the deep dish cookie pie. I didn’t time myself, but I think it took about 5-10 minutes for me. Not sure if that was enough, but it ended up great anyway. I ran it until the black beans were pretty small flecks, and after a while I realized it wasn’t going to get it to a totally smooth, pureed texture, so I stopped it at that point. I also thought to suggest that maybe you could state how long you ran the food processor, for example, 5 or 10 or 15 minutes? Or maybe there is too much of a difference between a good, strong food processor and a weaker one to really be able to approximate the time. The texture was melt-in-my-mouth wonderful, but I was wondering if there were a way to get it more fudgey since I also do love fudgey brownies? So I exercised some self-control and only ate 1/4 of the tray. I tried this recipe today and it was awesome! I ate the first piece, stared at the rest at the tray and thought ominously, These brownies are in serious danger! I seriously could’ve consumed the the whole tray if it weren’t for the fact that it was dinner time.
I will never use flour in brownies again! It also makes me wonder why I ever made brownies with flour in the first place. Thank you for this awesome recipe, I absolutely love it! This one is getting printed out for sure because I don’t want to risk not having access to my internet bookmarks and being without it. I look forward to trying another batch with the peanut butter substitution to see how it turns out. I made a second batch today to take to a barbeque. They were so rich and chocolaty, I could not taste any bit of the beans. Don’t get me wrong, these other recipes didn’t taste bad… but if I was expecting a brownie and got this other treat, then I would be furious! (I am a bit of a chocoholic and have a horrible sweet tooth and I take my treats VERY seriously!) But let me say that you have hit it out of the park with this recipe! I made a batch yesterday and they turned out fantastic. I put the word “brownie” in quotes because for the recipes that I have tried, they resembled brownies only in color and shape. Katie, you are a genius! I have found and tried to make black bean “brownie” recipes in the past and they were epic failures. If you want the alterations, I made notes! I don’t think I can post pics on here, but I can type it out. I prefer to sweeten with dates on most variations, as they give a caramelly flavor! I’m going to experiment more with lavender, orange, ginger, pumpkin spice, ect. I’ve tried cherry amarreto, coconut almond, peppermint, peanut butter, Earl gray, and raspberry white chocolate. When mixing different kinds, they become a great texture of not too dense, not too cakey, if you’re not into the super fudgy brownies. White beans, when used alone (I like to call them blondies), created a more cake-like texture (fluffier). I’ve used cannellini, kidney, pinto, great northern, rosada, and of course black, and I’ve mixed them all together in different variations.
So I made these brownies and love them! I did a ton of experimenting with them to see what I could do to change the flavors and this is what I found:Īny bean works.
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