Tuesday, March 3, 2009
Bean There, Done That
I first read about using black beans in brownies in this post on 101 cookbooks . I was intrigued enough to not only buy the book referenced, because I have some gluten free, sugar sensitive clients, but at one point I had all the ingredients and planned to make the recipe. Didn't happen.
Well yesterday, my weekly Weight Watchers e-mail arrived and it had links to several brownie recipes, including their version of the black bean.
My mom was getting released from the hospital yesterday and asked me to make her some diabetic friendly brownies or cookies.
So I adapted the Weight Watchers version by using Splenda Blend, Smart Balance sticks, and EggBeaters. The recipe only called for 1/2 cup of the rinsed, canned beans blended in the mini food processor with some coffee; you could probably sneak more in with no problem.
I tasted the batter (figured Egg Beaters are likely to be pasteurized) and it basically tasted like fudgy, brownie batter. They baked fine, but certainly didn't get as thick as the photo in the WW version.
Not sure if my substitutions accounted for any of the height variance, but I suspect the Smart Balance may have contributed.
Black Bean Brownies
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2 spray cooking spray -- (s) flour-variety recommended
1/2 cup(s) canned black beans -- rinsed and drained
1/4 cup(s) black coffee -- strong
1/2 cup(s) Smart Balance Stick
4 oz bittersweet chocolate
1 c egg substitute
1/2 c plus 2 T Splenda Blend
1 tsp vanilla extract
1/8 tsp table salt
1 cup(s) all-purpose flour
Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum foil and coat foil with cooking spray.
Inmini food processor, process beans with coffee until smooth; set aside.
In a double boiler over very low heat, melt butter and chocolate.
Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.
Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve. Yields 1 piece per serving.