- Most Helpful
- Highest Rating
I've been baking these brownies for years. You don't HAVE to use a 9x13" pan, you can use a 9x9 or 8x8 too. Then bake according to the box for that pan size. I strongly recommend draining and RINSING the beans. Then fill the can 1/2 full and use that instead. These brownies are good and low in fat. Definitely a nice treat that won't make you feel too guilty.
A friend of mine made these (with added semi-sweet chocolate chips dried cherries-YUM) and brought as dessert for a dinner party. No one had any idea they were a scrumptious vegan treat, or the hidden bean secret! Her hint: rinse and drain beans and replace the liquid with water. I would definately recommend for kids :)
I liked these a lot. You could tell there was something different about them, but you could never guess that there were black beans in them. I will be making these again.
For what these are, they are awesome! I drain and rinse the beans well, and then put them back in the can and top it off with water so I have the liquid volume I need without the salt in the packing liquid. Very good!
What a fantastic idea! I baked mine only about 25 minutes and the result was very moist and fudgy, dense and slightly chewy. They don't rise very high at all and I could tell they were a lower fat treat BUT my kids LOVED them which is always worth 5 stars. An added bonus in that the kids refuse to eat all beans, and I'm always trying to sneak some protein into my 6 year-old son's diet. Will make these again, next time with homemade brownie mix. Thanks for sharing the recipe!
These were so easy to make. They were pretty good in spite of the fact I did not hear the oven timer go off and have no idea how long they baked. They were a little dry as a result. I added a little chopped walnuts and left off the powdered suger. Will try these again.