3 Reviews

I am giving this 5 stars because I think the recipe accomplishes a great deal, given the point of the recipe being to use healthier ingredients than a regular brownie. Of course, a regular brownie will taste much more rich and indulgent. I couldn't identify that there were beans in the cooked brownie. I used black beans, Smart balance 50/50 butter baking blend, silk soy milk, 1/4 agave sweetener rather than 1/2 cup of Splenda. I added a pinch or so of coffee to enhance the flavor. I think this is a good basic recipe that you could experiment a lot with. Thanks so much for posting this!

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Mareee January 12, 2011

Considering that this is a super duper healthy dessert I think it's quite tasty. I used cannellini beans and I was able to taste them but my husband couldn't. I will for sure make this again. I used Stoneground Wholemeal flour to keep the G.I. index really low. Thanks for sharing!

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zoé302 November 24, 2009

This is a great recipe, thanks for posting it...but credit should really be shared with the source: Rick Gallop's "Living the G.I. Diet" book.

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ScrumptiousWY August 05, 2009
Low Glycemic (Low G.i.) Pecan Brownies