Black Bean Brownines--from scratch?

[Guest guest]

What a great idea. Now, I always want to make things from scratch, so how would

I use black beans and make brownies without using a mix? Any ideas?

 

How well do they keep? Most brownies seem to need to be frozen unless they

are eaten the day they are made. Had anyone tried another kinf bean, like pinto

beans?

 

Kathleen

Eureka CA

 

PS: what does LPC mean?

 

 

 

Black Bean Brownies

 

(One of the most requested LPC recipes)

 

Ingredients:

1 box any commercial prepared brownie mix

1 15.5-ounce can black beans

 

Directions:

1. Open can of beans.

2. Place can's contents, including liquid, in blender. Blend.

3. Mix thoroughly with brownie mix. (No eggs, oil or other ingredients

needed.)

4. Place in oiled baking pan.

5. Bake according to package directions. Cool and serve.

 

Approximately 100 calories per brownie, which are also low-fat and high

fiber

 

 

 

 

 

[Guest guest]

LPC= Low Point Cost This is a WW recipe. If you make from scratch, I would

say that you do not add oil or eggs, just the beans and juice. because the

beans are a binder and protein and the juice is the liquid. That is what I

would say.

Tina

 

----

 

Kathleen Pelley

06/01/06 23:05:00

 

Black Bean Brownines--from scratch?

 

What a great idea. Now, I always want to make things from scratch, so how

would I use black beans and make brownies without using a mix? Any ideas?

 

How well do they keep? Most brownies seem to need to be frozen unless

they are eaten the day they are made. Had anyone tried another kinf bean,

like pinto beans?

 

Kathleen

Eureka CA

 

PS: what does LPC mean?

 

 

 

Black Bean Brownies

 

(One of the most requested LPC recipes)

 

Ingredients:

1 box any commercial prepared brownie mix

1 15.5-ounce can black beans

 

Directions:

1. Open can of beans.

2. Place can's contents, including liquid, in blender. Blend.

3. Mix thoroughly with brownie mix. (No eggs, oil or other ingredients

needed.)

4. Place in oiled baking pan.

5. Bake according to package directions. Cool and serve.

 

Approximately 100 calories per brownie, which are also low-fat and high

fiber

 

 

 

 

 

[Guest guest]

> Now, I always want to make things from scratch, so how would I use black beans

and

make brownies without using a mix? Any ideas?

 

Not yet ;-) I'm not a cake-making person, but it would seem that you would omit

the 'one

fresh egg' or whatever might be required and omit the liquid from the usual

cakemix

directions? (You can tell how long it is since I baked!) Therefore, an

adjustment along

those lines to a plain brownie mix should do the trick - no egg needed as

binder, no extra

liquid required to be added to your dry ingredients?

 

I was thinking that making from scratch would solve the problem, if it IS a

problem, of

varying caloric counts for the various brownie mixes and of course could enable

the cook

to avoid excess fat in the recipe. There is fat in cakemixes of course. And

sugar. And white

flour <siggghhhh>. One from scratch that reduced the sugar (subbing a

calorie-free

sweetener?) and fat would be really interesting. There'd be members here who

would be

devoted to you for life!

 

Love, Pat

[Guest guest]

Thanks Pat for your great ideas.

 

I love to bake, I love chocolate, and I love brownies. At age 63, I literally

have never used a cake or brownie mix to bake so I guess I will need to go to

the store and look at the ingredients on a brownie mix and then figure out from

my various brownie recipies what the dry ingredients need to be. Then I will

need to figure out the total volume of the liquids in the recipe [eggs. oil,

fat] and then substitute an equal volume of cooked black beans--I have never

used canned black beans either [i know that is strange--I almost always cook

most things from scratch].

 

I have a brownie recipe that takes cocoa and vegetable oil instead of cake

chocolate so it is lower in fat. I may need to add a little fat, because I am

sure there is some fat [hydrogenated] in brownie mixes. I should be able to

figure out the fat from the grams of fat on package & then decrease it by the

amount of fat in cocoa which is probably what they use in packages. I also

have a recipe that substitutes tofu for the eggs in the brownie recipe, but it

is more like a chocolate cake, as opposed to a chewie brownie [Tofu Cookery by

Louise Hagler, copyright 1982, a great old standard tofu cookbook for western

cooking]. I imagine this makes a very heavy moist chewy brownie.

 

And, you can always bake with whole wheat pastry flour--our local coop makes

killer high colorie brownies out of whole wheat pastry flour.

 

I have worked myself up into a drooling mess thinking about this. Well, I can

go on & on--a great retirement project for this fall when I quit work in

October.

 

Kathleen

 

Pat <veggiehound wrote:

Not yet ;-) I'm not a cake-making person, but it would seem that you would

omit the 'one fresh egg' or whatever might be required and omit the liquid from

the usual cakemix directions? (You can tell how long it is since I baked!)

Therefore, an adjustment along those lines to a plain brownie mix should do the

trick - no egg needed as binder, no extra liquid required to be added to your

dry ingredients? I was thinking that making from scratch would solve the

problem, if it IS a problem, of varying caloric counts for the various brownie

mixes and of course could enable the cook to avoid excess fat in the recipe.

There is fat in cakemixes of course. And sugar. And white flour <siggghhhh>.

 

Kathleen M. Pelley

Knitters are Real Purls