![]() I have made few adjustments to this awesome recipe to suit my taste: I add 2 servings of freeze-dried coffee (Nescafe/Taster’s Choice) to the batter. Then when I get a “hankering” I thaw a portion of black beans, pull out a baggie of the dry ingredients, add the coconut oil, maple syrup, vanilla and chips….and voila! browies in no time! □ 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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