Brownie Mix + Black Beans = YUMMO!

Recently, I’ve seen a lot of recipes for Black Bean Brownies that are made from scratch.  This really intrigues me because it’s a great way to increase the fiber and protein content of my favorite bar cookie.  What would happen if you started with a box mix instead of making them from scratch?   Let’s find out!
I started with a brownie mix that is made for a 9 x 13 pan and one 15 oz can of black beans.  (Preheat your oven based on the directions on your box of brownie mix)

I dumped the entire contents of the can of beans (liquid included) into my food processor.  I blended it until it was smooth.  

I then added the dry brownie mix to the food processor and “pulsed” it just a few times to mix it.  

I then poured the batter into a greased 9 x 13 pan and cooked for the time indicated on the brownie mix instructions.

When the brownies were done, I pulled them out of the oven and allowed them to cool. Then I sliced them and look how they turned out!  Nice and fudgy!

They turned out great and I actually made them a few more times.  Here’s some notes for you.

  • These brownies will be very fudgy and dense.  If you prefer a lighter brownie, add one egg.
  • I found that using the bean liquid can cause some people to become quite gassy.  I tried this again and drained and rinse the beans.  I then placed them back in the can and then filled the can with water (just replaced the bean liquid with water).  
  • Do not over mix your batter when you incorporate the dry mix into the bean mix.  Remember that most brownie recipes say to mix with 50 strokes.
Give it a try….I think you’ll be pleasantly surprised.
4 You
Marilyn

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