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BTD Forums  /  Cook Right 4 Your Type  /  Black Bean Brownies
Posted by: Drea, Thursday, October 4, 2012, 12:32am
Quoted from C_Sharp


I do make black bean brownies with walnuts occasionally.


This sparked an idea but I've been unable to find any recipes that don't use chocolate chips...got one (a recipe, not a chip)? Pretty please? 8)
Posted by: Chloe, Thursday, October 4, 2012, 12:48am; Reply: 1
I've made this....No chocolate chips....Can you have dates?  You could use prunes if you want to
leave out all unnatural sweeteners.  Notice it bakes at a super low temperature for a really long time.


Ingredients
2 cups cooked black beans or canned no-salt-added or low-sodium black beans, drained
10 Medjool dates
2 tbsp raw almond butter
1 tsp vanilla
1/2 cup natural, non-alkalized cocoa powder
1 tbsp ground chia seed
Raspberries or other berries for topping

Directions
Preheat oven to 200° F.

Blend the black beans, dates, almond butter and vanilla in a food processor or high powered blender until smooth.

Add the remaining ingredients and blend again. Pour into a very lightly oiled 8 x 8 inch baking pan and bake for 1 1/2 hours.

Cool completely before cutting into small squares. Top with raspberries or other berries.
Posted by: Drea, Thursday, October 4, 2012, 12:53am; Reply: 2
Yum! Thanks!
Posted by: Dianne, Thursday, October 4, 2012, 1:05am; Reply: 3
Drea - I make the "Clean Eating Two Bite Brownies" from the following website.


http://www.damyhealth.com

I usually change the recipe a bit but tonight I made it almost as directed but without cocoa nibs, I added 1 tsp. gluten-free baking soda, 1/2 tsp. g-f baking powder and I used tahini instead of cashew butter in the batter and my homemade pecan butter in the icing. I use vegetable glycerin as the sweetener.I had not made the icing previously, and I like it. It is made with pumpkin puree which is a nice way to use the left over from the brownie batter. I imagine macadamia nut would be nice as it is sweeter than tahini. It is very light and fluffy.
I used my Blendtec to make the batter, rinsed it out and then the icing. If you want it a bit sweeter, sprinkle some ribose powder on it when on your plate. That brings it up a notch. Enjoy!  :)
Posted by: C_Sharp, Thursday, October 4, 2012, 1:11am; Reply: 4
I have used recipes that call for chocolate chips and I take a piece of unsweetened baking chocolate and cut it into shavings using a knife. Not the same as chocolate chips, but the chips generally contain ingredients that I do not want.
Posted by: Drea, Thursday, October 4, 2012, 1:29am; Reply: 5
Thanks everyone! This is great! I hope to make some for my camping trip next week! My camping buddy is GF, so I'll try Chloe's recipe first, since I know she is as well.
Posted by: Drea, Thursday, October 4, 2012, 1:48am; Reply: 6
Quoted from Chloe
I've made this....No chocolate chips....Can you have dates?  You could use prunes if you want to
leave out all unnatural sweeteners.  Notice it bakes at a super low temperature for a really long time.


Ingredients
2 cups cooked black beans or canned no-salt-added or low-sodium black beans, drained
10 Medjool dates
2 tbsp raw almond butter
1 tsp vanilla
1/2 cup natural, non-alkalized cocoa powder
1 tbsp ground chia seed
Raspberries or other berries for topping

Directions
Preheat oven to 200° F.

Blend the black beans, dates, almond butter and vanilla in a food processor or high powered blender until smooth.

Add the remaining ingredients and blend again. Pour into a very lightly oiled 8 x 8 inch baking pan and bake for 1 1/2 hours.

Cool completely before cutting into small squares. Top with raspberries or other berries.


OK, so I have everything in the house already, except the medjool dates. What I have, instead, are chopped dates coated with oat flour. How many TBSP of dates are in 10 medjool dates? I've looked it up on Google, but so far, no luck... :-/
Posted by: Dianne, Thursday, October 4, 2012, 3:54am; Reply: 7
Quoted from Drea


OK, so I have everything in the house already, except the medjool dates. What I have, instead, are chopped dates coated with oat flour. How many TBSP of dates are in 10 medjool dates? I've looked it up on Google, but so far, no luck... :-/


Drea - are the oats gluten-free oats? Not all gluten-free people do well with gluten-free oats.  :)
Posted by: Drea, Thursday, October 4, 2012, 2:57pm; Reply: 8
I made a "half" batch this morning, because I only had one can of black beans...but I forgot to halve the cocoa powder and the chia seeds! I used some soaked chopped dates that I rinsed after soaking, but the batter was too dry and not sweet enough, so I added a squirt of agave. Better.

They're baking now. I also used parchment paper to line the glass bakeware (easier for me). I set the oven timer for 1 hour instead of 90 minutes, just in case the high elevation makes a difference in the recipe. The batter tasted good, so I'm expecting the brownies to taste good, as well.
Posted by: Drea, Thursday, October 4, 2012, 3:46pm; Reply: 9
Quoted from Dianne


Drea - are the oats gluten-free oats? Not all gluten-free people do well with gluten-free oats.  :)


She's not 100% gluten-free (though I think she should be, but that's not my call), as she eats udon noodles... :-/
Posted by: Drea, Thursday, October 4, 2012, 7:27pm; Reply: 10
I ended up baking the brownies for the full 90 minutes, and they turned out YUM!

Next time, I'll make the full batch, use medjool dates (I think they will add more moistness over the chopped dates I used this time), and I'll add walnuts. But they are delicious the way they are now.
Posted by: Chloe, Thursday, October 4, 2012, 7:43pm; Reply: 11
Quoted from Drea
I ended up baking the brownies for the full 90 minutes, and they turned out YUM!

Next time, I'll make the full batch, use medjool dates (I think they will add more moistness over the chopped dates I used this time), and I'll add walnuts. But they are delicious the way they are now.


Glad you liked them.....:)

Posted by: Drea, Friday, October 5, 2012, 3:00am; Reply: 12
The best thing about these brownies (and I cut them into 1x1 inch squares) is that I CAN eat just one and be completely satisfied!
Posted by: Dianne, Friday, October 5, 2012, 3:08am; Reply: 13
Quoted from Drea
The best thing about these brownies (and I cut them into 1x1 inch squares) is that I CAN eat just one and be completely satisfied!


That's a great thing isn't it?!  :)

Posted by: Drea, Friday, October 5, 2012, 3:10am; Reply: 14
I bought 10 organic medjool dates at the hfs today and they were $3.58! Does anyone else pay this much?
Posted by: Chloe, Friday, October 5, 2012, 2:03pm; Reply: 15
Quoted from Drea
I bought 10 organic medjool dates at the hfs today and they were $3.58! Does anyone else pay this much?


Here's what I buy....they're called "large".

http://nuts.com/driedfruit/dates/organic.html

But you might have bought the jumbo size....so per pound, yours could have been cheaper.  
Can't compare unless I know how much you paid per pound.

And I have to pay shipping from nuts.com.

Posted by: ruthiegirl, Friday, October 5, 2012, 2:15pm; Reply: 16
Quoted from Dianne
Drea - I make the "Clean Eating Two Bite Brownies" from the following website.


http://www.damyhealth.com

I usually change the recipe a bit but tonight I made it almost as directed but without cocoa nibs, I added 1 tsp. gluten-free baking soda, 1/2 tsp. g-f baking powder and I used tahini instead of cashew butter in the batter and my homemade pecan butter in the icing. I use vegetable glycerin as the sweetener.I had not made the icing previously, and I like it. It is made with pumpkin puree which is a nice way to use the left over from the brownie batter. I imagine macadamia nut would be nice as it is sweeter than tahini. It is very light and fluffy.
I used my Blendtec to make the batter, rinsed it out and then the icing. If you want it a bit sweeter, sprinkle some ribose powder on it when on your plate. That brings it up a notch. Enjoy!  :)


It took me quite a while to locate the  recipe on the site. Here it is for anybody else who might want to look at it:  http://www.damyhealth.com/2011/12/clean-eating-two-bite-brownies/

I can't have stevia so I'd have to play around with the recipe if I wanted to make it.
Posted by: Dianne, Friday, October 5, 2012, 2:23pm; Reply: 17
Quoted from ruthiegirl


It took me quite a while to locate the  recipe on the site. Here it is for anybody else who might want to look at it:  http://www.damyhealth.com/2011/12/clean-eating-two-bite-brownies/

I can't have stevia so I'd have to play around with the recipe if I wanted to make it.


Here I said that I mostly followed the recipe, but I did not use stevia, I only used glycerin to replace the other sweetener. I don't like my sweets to be too sweet.  :)
Posted by: Drea, Friday, October 5, 2012, 10:06pm; Reply: 18
Quoted from Chloe



But you might have bought the jumbo size....so per pound, yours could have been cheaper.  
Can't compare unless I know how much you paid per pound.

These were $9.98 per pound. :o So, 10 = just over 1/3 of a pound.
Posted by: Drea, Friday, October 5, 2012, 10:08pm; Reply: 19
I can see how using beans in any baked good can be a possibility. I'm thinking great northern beans in blondies, for example.
Posted by: Chloe, Saturday, October 6, 2012, 1:18am; Reply: 20
Quoted from Drea
I can see how using beans in any baked good can be a possibility. I'm thinking great northern beans in blondies, for example.


Good idea.... What I noticed in the brownie recipe I shared.... I hadn't made them in awhile.....but this afternoon I made a batch.  I had to add a bit of water....the Vitamix wasn't blending them
well until I did...Maybe 2-3 tsp of water. I used 1/4c cocoa and 1/4c carob but it's the carob/cocoa that seems to create the cake-y-ness of a brownie without having to use a flour...so perhaps for a blondie it would be best to use almond meal instead of cocoa.  There has to be something dry that holds it together.  I agree with you on only needing a small piece to feel satisfied...What I did was cut my batch into many small pieces and froze it all.  Can defrost one small piece at a time. I also added a tsp of cinnamon and a few pinches of sea salt.  All sweet
foods need some salt for balance. I think if I add this to the recipe file, I'll make that adjustment..
a little water, a little salt and cinnamon. I also soaked my dates first...so they were moist and juicy. Still, it needed some liquid.

Posted by: Drea, Saturday, October 6, 2012, 2:14am; Reply: 21
How long did you soak your dates and did you use hot tap water or boiling water?
Posted by: Chloe, Saturday, October 6, 2012, 4:36pm; Reply: 22
Quoted from Drea
How long did you soak your dates and did you use hot tap water or boiling water?


Boiled the water without dates.   Added dates after I took pot off stove, let them soak until water cooled and dates absorbed liquid.  Probably about 20-25 minutes minutes of soaking.  Then pulled out pits. Ready to be added to Vitamix.  However, I dumped out the soaking water which could have
been used to add to my batter if I had known in advance that it would be too dry and require some
liquid.

Posted by: Drea, Saturday, October 6, 2012, 8:33pm; Reply: 23
Thanks for the suggestion to use the date soak liquid. This batch needed just a hint more moisture, and that did the trick! I forgot to add the walnuts, though. :-/

I definitely think that the Medjool dates are a better choice than the chopped dates I used in the first batch.

Hopefully, I can make this batch last for the camping trip next week! ;D
Posted by: Chloe, Saturday, October 6, 2012, 8:51pm; Reply: 24
Quoted from Drea
Thanks for the suggestion to use the date soak liquid. This batch needed just a hint more moisture, and that did the trick! I forgot to add the walnuts, though. :-/

I definitely think that the Medjool dates are a better choice than the chopped dates I used in the first batch.

Hopefully, I can make this batch last for the camping trip next week! ;D


Just curious, what did you ever use chopped, dusted with oat flour, dried dates for?  

If you think you're going to eat the whole batch before your trip, put them far back in your freezer...
and wrap them tightly and tape it securely so you won't have an urge to grab one (and then another one)...The more difficult I make it for myself to get to foods I'm trying to portion out, the less likely I'm going to keep going back for more...Sometimes we just have to hide foods from ourselves LOL
We all know what temptation feels like!


Posted by: Drea, Saturday, October 6, 2012, 8:57pm; Reply: 25
Quoted from Chloe


Just curious, what did you ever use chopped, dusted with oat flour, dried dates for?  



I use these in my oats mixture (breakfast), or in plain yogurt, or together with nuts to "simulate" a quick Lara bar when I don't have any on hand...they are a cheaper alternative to Medjool dates, though now that I've used them, I may rethink...
Posted by: BluesSinger, Wednesday, October 10, 2012, 1:27pm; Reply: 26
I can't have almond butter so would tahini work or?  
Posted by: Chloe, Wednesday, October 10, 2012, 2:10pm; Reply: 27
Quoted from BluesSinger
I can't have almond butter so would tahini work or?  


Tahini texture is often thinner than some almond butters but I do think it would work.

Posted by: BluesSinger, Wednesday, October 10, 2012, 2:55pm; Reply: 28
humm... maybe add a thickener like ground chia powder to the tahini?  
Posted by: Chloe, Wednesday, October 10, 2012, 3:27pm; Reply: 29
Quoted from BluesSinger
humm... maybe add a thickener like ground chia powder to the tahini?  


Before you add chia seeds, see if the texture of the brownie seems right to you...is able to be
spread into the pan and isn't too thick.  If it pours it's way too thin.  If it feels more like a real
brownie batter, it's likely to be close to the right consistency.  Actually my batter was more like
a chocolate chip cookie dough batter....which I finally realized was too thick.  I added some water
so it was easier to spread into pan.

Posted by: Drea, Thursday, October 11, 2012, 1:36am; Reply: 30
I froze my cut-up brownie pieces, but caved the other night and took a couple out of the freezer, and without defrosting, ate them. YUM!

I'm saving the rest of them for the trip...*she says* ;)
Posted by: Drea, Thursday, October 11, 2012, 1:38am; Reply: 31
Quoted from BluesSinger
I can't have almond butter so would tahini work or?  


Tahini is much more bitter than almond butter, so adjust your sweetener accordingly...
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