Comments on: Low-Fat Black Bean Brownies: Bean Food Storage Recipes

By: Rissa88

Rissa88 — Sat, 27 Feb 2010 11:49:53 +0000

This is very nice! Thank you for sharing this recipe!

By: eatfoodstorage

eatfoodstorage — Mon, 18 Jan 2010 01:05:19 +0000

http://everydayfoodstorage.net/2009/01/04/low-f...

By: cherylhite

cherylhite — Mon, 18 Jan 2010 00:48:24 +0000

I can't seem to find the Low fat Brownie recipe made with Black bean puree. please help. Thanks

By: melly1

melly1 — Tue, 06 Oct 2009 17:53:01 +0000

I'm going to have to try this! Do you think you could add nutrition info with your recipes? I have boys that have to be on a low fat diet. I love your site!

By: Anonymous

Anonymous — Sun, 06 Sep 2009 23:54:52 +0000

Another healthy substitution you can use is stevia, a sugar substitute. It is a plant-based, natural sweetener with 0 calories. The brand I use is the “Nustevia More Fiber Baking Blend,” which I find in the health food section at Smith’s. I substitute it in about every recipe. You kind of have to play around with the amount (depending on how sweet you like things—stevia is SUPER sweet). I usually use a little less than half of what is called for.

By: Rebecca Roper

Rebecca Roper — Fri, 12 Jun 2009 01:25:21 +0000

My low-fat brownies turned out SO spectacular, I was brave enough to substitute black beans for one half the shortening in the oatmeal cookies. I used all whole wheat flour in each recipe, and also substituted one half sugar substitute (Splenda) for the sugar. My young grandson who is almost 7 and his two friends LOVED the cookies (the brownies were long gone) and the cookie dough. I didn’t tell the kids the cookies were more nutritious than regular cookies. By the way, on the Sparkpeople website, you can calculate nutritional and calorie content of recipes by going to the “recipe calculator”. It’s fun to compare “old way” and “Crystal way” recipe content! I’m an old dog and thought I knew a lot about using wheat, etc., but your E-Z bread recipe (with the VINEGAR, of all things) sure made me sit up and take notice – and my bread was the best ever. Thanks for all your efforts!

By: KP

KP — Mon, 01 Jun 2009 23:21:06 +0000

If you grind beans to a flour, you should probably cook the flour (with water) for about 4 minutes before adding to your recipe. Ground beans are still raw after grinding and bean puree used in these types of recipes are always made with cooked beans.

By: Cathy

Cathy — Wed, 11 Feb 2009 13:04:51 +0000

The good thing about adding beans is that it brings down the GI…….which means that a diabetic can even have a brownie. My book says that any white beans can be used….the GI per brownie would be 58 and the GL 14

By: Helen

Helen — Thu, 15 Jan 2009 18:44:17 +0000

I wanted to report back on my tries with substituting bean puree in my brownies. Thank you so much Crystal for your ideas, your enthusiasm, and your great videos! : )

I didn’t have any brownie mixes on hand, so I tried using my usual brownie recipe. It calls for butter, and although they weren’t bad, they were a bit off — they took longer to bake, and the center never did set up completely. So I think substituting bean puree for butter in baked goods is iffy. I searched for a brownie recipe that called for oil instead, to try again, and this time it worked great! I substituted bean puree for all of the oil, and the brownies are more cakey than fudgey, which is the way I like them (they are still moist and delicious). I used a can of pinto beans to make my bean puree. So here is the recipe, which I found at http://www.dianaskitchen.com (”Fudge Brownies”), with my substitutions:

AWESOME FOOD STORAGE BROWNIES
3/4 C. unsweetened cocoa powder
1/2 tsp. baking soda
2/3 C. vegetable oil (substitute 2/3 C. bean puree)
1/2 C. boiling water
2 C. sugar
2 eggs, lightly beaten ( substitute 2 Tbsp. dehydrated eggs +1/4 C. water)
1-1/3 C. flour
1 tsp. vanilla
1/4 tsp. salt
1 C. chopped walnuts (optional — can leave out, or substitute choc. or other chips)

Preheat oven to 350. Combine cocoa and baking soda in mixing bowl; blend in 1/3 cup of the vegetable oil (bean puree). Add boiling water and stir until thickened. Stir in sugar, eggs (or subst.), and remaining vegetable oil (bean puree); stir until batter is smooth. Stir in flour, vanilla, and salt, mixing until well blended. Fold in chopped nuts (if using). Pour into a greased 9″x13″ baking pan. Bake for 35 to 40 minutes. Cool in pan on rack.
(Note: My brownies were done at 30 minutes, but that might be because my oven was too hot from cooking french fries just before.)

By: admin

admin — Mon, 12 Jan 2009 20:51:51 +0000

Julie,

I’m not sure if garbanzo beans would work. You can always give it a try and let me know how it works for you!

Crystal