I made black bean brownies

I am soooo not a cook, but I wanted to try making the black bean brownies.  A coworker gave me the weigh****chers recipe and they are good!  Pilsbury now makes a sugar free (NOT the reduced sugar mixes they also make) brownie mix, as well as chocolate and vanilla cake mixes.  I used the brownie mix and one can of black beans, drained, and then filled the can of beans with water.  Blended them in the magic bullet and baked....not exactly full sugar brownies, but pretty damned good :) 

Black bean brownies??  Really?  Care to share the recipe...

that is the recipe...1 box sf pilsbury brownie mix, 1 can black beans, drained.  Add water to the can of beans and blend in the magic bullet until liquid.  Bake according to directions on box (with out adding the ingredients for the regular brownies)

You're not a cook?!  How did we NOT know this all along??????

Sorry, couldn't resist!  Congrats!  Oh - thanks for the heads up on the Pillsbury thing - didn't know that!

So, when you finally make it back down to a cooking class, you're bringing, right??  I said, right?!

YUM!!!! I HEART BEANS ...AND BROWNIES!!!

I didn't know Pillsbury made SF cake and brownie mixes now........thanks for the info. I've also made a version of black bean brownies and they were pretty good. It isn't my recipe, but I'd be happy to share.

I substituted Splenda for the sugar and used SF chocolate chips.

Ingredients

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3/4 cup white sugar
• 1 teaspoon instant coffee (optional)
• 1/2 cup milk chocolate chips (optional)

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

If you use maltitol instead of splenda for this recipie I would almost bet $ that they would turn out even better!  Splenda just does NOT bake well in things like this.

Thanks for the suggestion Pam

As good as they sound, I don't want to know how they taste, I'm a carb-a-phobic and will be till I die.

WTG sistah!