By * Pamela * on June 13, 2005
Photo by * Pamela *
Photo by * Pamela *
"A great low carb snack! These are not as rich or as moist as traditional brownies but they really satisfy those "baked goods" cravings."
Serving Size: 1 (57 g)
Servings Per Recipe: 16
"Mine turned out excellent! The only thing I changed was adding 1/2 cup egg substitute for 2 of the eggs. Used the applesauce option too! Yummy!! My 16 year old even likes them! They are very moist and a bit more like cake than brownies, but what's wrong with that? I used a Vitamix to blend everything."
"Honestly, this wasn't that great. The batter tasted delicious, but the finished product? Not so good. It was too crumbly, too dry, not dense or fudgy enough, and it wasn't very sweet! I used xylitol and stevia, and in the batter it taste like it was going to turn out wonderful, but alas, it did not. If I made these again I would probably use more chocolate, more vegetable oil, more vanilla, more sweetener, and add a handful of semi or bittersweet baking chocolate. I also thought swirling some peanut butter in would taste good. I could definitely taste the beans after it'd been baked, not very strong, but it was there."
"Unfortunately I have to say my husband and I didn't love these. I used a mixer but a food processor would have broken up the beans much more. Sometimes you'll bite into a bean and as much as I love beans they aren't pleasant in a brownie. I felt the recipe was lacking in chocolate flavor, perhaps carob chips would help. I used cream cheese instead of ricotta, not sure of the difference that made. I hoped it would give it a richer flavor as sometimes fat free ricotta can be granular, but there was no richness. My batter was very thin but it did bake up with plenty of height."
"These are AWESOME!!!!! I'm starting on SBD tomorrow (after grocery shopping) but made these for our bbq tonight - made them exactly as posted with the exception of adding 1 extra tbsp of apple sauce (so 3 instead of 2). Otherwise exact. and WOW!!!!! these are absolutely fantabulous! I may even put a bit of sugar free strawberry jam on them (once i'm on phase 2)... but DEFINITELY a keeper!"
"Excellent for kids (and adults). These really tasty brownies are easy to make and were devoured by several children of our acquaintance. Just to be on the safe side, I increased the cocoa powder to 1/3 cup (approx 5 TBSP) but I doubt that was necessary. I also used real sugar instead of Splenda since I am not on the South Beach Diet and am suspicious of Splenda for the kids. Finally, based on other reviews, I added a little yogurt (again to be on the safe side). I did these a second time as cupcakes. They puffed in the oven but fell flat when removed. They were still quite tasty. For, The texture reminds me of plum pudding, especially when warm. I've seen other similar recipes that skip the powdered milk and ricotta cheese so if you don't happen to have those on hand, you should still give these a try."
"These are a great sweet for those on the SBD. I wouldn't mistake them for real brownies, but I am happy to eat them."
"This is a great recipe. My husband likes these even more than the real brownies. When I first made them I found them to be a bit dry but then I thought to modify the recipe just a little and they turned out even better and very moist. I only put in 3 eggs, left out the ricotta cheese and oil and added 3 tablespoons of lowfat plain yogurt instead. After they cool I have them with a no sugar pudding frosting that is also very yummy. This is the best recipe I have found since I've been on SBD. It sure has saved me! Thanks."
"What a great idea...I had been wanting to try a black bean brownie recipe but this was the first I encountered with the South Beach approach ("Splenda" and low-fat ricotta). This was my first experience using all "Splenda" without blending it with a "natural sweetener" - I was pleasantly surprised to find that there was no "chemical" aftertaste!! I'm sure this was due to *Pamela*s' excellent instructions. The only change I made was to add 2 tspn. cinnamon and 1/4 tspn. of chipotle to the unsweetened applesauce - I felt this enhances cocoa (and something about black beans makes me reach for my chili spice!!) Like another reviewer I began to closely watch my pan at 20 minutes and took it out well before 30 was up. I used about 1/2 tspn. of a diet no sug./no fat hot chocolate mix as a dusting over the top of the finished product - and felt the color contrast was a bit nicer than more dark colored cocoa would have been. I made two batches adding chopped walnuts to one...it worked well both ways. I loved them...a keeper in my book for sure!!! Thanks for a great recipe!!!"
"I just made these yesterday, and used the applesauce. My brownies ended up tasting alot like black beans."
"I love this recipe. A super-quick shortcut is to buy the store-bought brownie mix (the plain brownie one, nothing "special" in it) and puree the beans, mix them in, and bake acc to directions. Doing it yourself is better of course, but sometimes you just want it quick!"
"For low carb, quite good. The Splenda causes a little mbit of an aftertaste. If it's too much for you, you could probably replace part of the Splenda with sugar to make the taste more natural."
"What a surprise! These are fabulous! Much more like a chocolate cake than brownies, but still great. My husband (who would have gagged if he knew there were beans in this) thought it was so good. I added a few extra teaspoons of plain yogurt to lessen the dryness. I halved the recipe and baked for 25 minutes (1 minute longer would have been overdone). I may bake a shorter amount of time on my next try. "