Well, I was terrified of the black bean brownie after having my very own disaster with it when I tried to create one with date paste instead of agave. But I think this seems like a better approach. :)
1 tablespoon is not 2 teaspoons, it's 3 teaspoons. When baking it is not a good idea to use a liquid measuring cup for dry ingredients. We may have to try an egg free version soon. Thanks for the recipe!
Honey, a tablespoon equals three teaspoons, but it doesn't look like more vanilla did any harm. ;-) Great job! :-) As I tweeted, I'm a fan of yours, Kelly's, and Donielle's so this post is a win-win-win. ;-)
Nice job. Most people wouldn't even try to use beans in cake goods, but it really quite good when done right. I started with pinto beans in a spice cake recipe that they gave me at church. I'm replacing the chocolate with carob, and the agave with honey. And TBH, the nutritional value makes it a guilt-free breakfast thing in my mind. Thanks, ~MW
When I'm short on time, I use a gluten free brownie mix, 2 eggs, 1/2 cup almond milk an 1/4 cup grapeseed oil. I put semisweet dark chocolate morsels on top before baking. The whole family loves them and Shhhh, hubby doesn't know there are black beans in the recipe. (:
Thank you for the new recipe. I look forward to trying this recipe. I think I'll try cooking it in my 9" square pan though instead of the 9x13. I like my brownies a bit thicker.
16 comments:
Well, I was terrified of the black bean brownie after having my very own disaster with it when I tried to create one with date paste instead of agave. But I think this seems like a better approach. :)
WTG, Lillian, I miss your face! :)
1 tablespoon is not 2 teaspoons, it's 3 teaspoons. When baking it is not a good idea to use a liquid measuring cup for dry ingredients. We may have to try an egg free version soon. Thanks for the recipe!
For serious. These are delicious.
And also: WTG? AndreAnna I miss your face too but I don't know what that means!... What The Gack? Who Thinks Great? Help!
Honey, a tablespoon equals three teaspoons, but it doesn't look like more vanilla did any harm. ;-) Great job! :-) As I tweeted, I'm a fan of yours, Kelly's, and Donielle's so this post is a win-win-win. ;-)
xo,
Shirley
Nice job. Most people wouldn't even try to use beans in cake goods, but it really quite good when done right. I started with pinto beans in a spice cake recipe that they gave me at church.
I'm replacing the chocolate with carob, and the agave with honey.
And TBH, the nutritional value makes it a guilt-free breakfast thing in my mind.
Thanks,
~MW
When I'm short on time, I use a gluten free brownie mix, 2 eggs, 1/2 cup almond milk an 1/4 cup grapeseed oil. I put semisweet dark chocolate morsels on top before baking. The whole family loves them and Shhhh, hubby doesn't know there are black beans in the recipe. (:
Thanks ladies! I had always thought that 1 Tbsp was 2 tsp... Guess I'm wrong! Good thing the recipe was robust enough to handle it. :)
Wished the recipe was posted here in addition to the video.
How entertaining! And, I plan to make them asap! Thank you Lillian!
Sorry Melissa, The link takes you to the written recipe now.
Hmm, I have to be honest, I haven't liked any bean-filled baked goods to date, but for Lillian, I will try again. Love her videos :)
Alisa,
Aww. Thank you for your faith in me! Definitely make these they're tasty. And in my personal opinion, they are best cold. Like a cold brownie/fudge.
Yum! I'll be trying this asap. By the way, WTG is Way To Go. haha. I've noticed that baked goods with beans always taste better cold too.
Entertaining as always :). Lillian, I would watch you on Food Channel any day. Remember me when you hit the big time, will ya!?
Lexie it would be great if you could just say that ALL THE TIME. :)
love!
Thank you for the new recipe. I look forward to trying this recipe. I think I'll try cooking it in my 9" square pan though instead of the 9x13. I like my brownies a bit thicker.
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