By Chef #1138673 on January 22, 2009
"These quick and easy brownies are high in fiber and gluten free. A variation of other black-bean brownie recipes."
Serving Size: 1 (35 g)
Servings Per Recipe: 16
"I used 3/4 cane sugar instead of Splenda. Splenda has the GROSSEST aftertaste. The bean texture was apparent while warm. I almost threw out the whole pan but popped them in the fridge. Chilled, I LOVE THEM! If you weren't a fan, try them cold. YUM!"
"Will try this again. I reduced the Splenda by 1/4 cut to 1/2 and in looking back over the recipe, think I forgot the oil (oops). I was wondering why these came out drier than I would have liked. I also added 2 oz unsweetened baking chocolate which would have compensated for some of the oil. Even my DH, who usually dislikes baked goods, likes these."