Black Bean Substitute In Brownies
- December 27, 2021
Sure, healthy substitutions can be used in baking -- apple sauce for butter, whole-wheat flour for white.But in some recipes, substitutions might only slightly improve the nutritional content of the dessert or leave you with cake or cookies that fall flat and keep you craving the decadent variety.But bakers are getting creative and reaching further in the pantry to find nutritional ingredients that provide value while maintaining texture and taste.For example, here’s a healthy baking swap that sounds to gross to be true: Beans.Legumes have a wonderful way of keeping desserts moist and chewy, while cutting back on calories and adding fiber and protein.Using black bean puree instead of butter or oil in this brownie recipe doesn't sacrifice texture or taste.Using black bean puree instead of butter or oil in this brownie recipe doesn’t sacrifice texture or taste -- we promise.2 cans of black beans, pureed with 1/4 cup water.Rinse and drain 2 cans of black beans and add to a food processor.Transfer puree to a large bowl and add sugar, Stevia, milk and vanilla.Add dry ingredients to bean puree and stir until batter is smooth. .
Double Chocolate Black Bean Brownies
Gluten-free, flourless healthy Black Bean Brownies packed with nutrients for an equal-parts delicious yet healthful dessert.This easy dairy-free, refined sugar-free dessert recipe only requires a few minutes of prep time and is made conveniently in your blender!My guess is you already have every single ingredient you need right there in your pantry in order to make either chickpea or black bean brownies.Now that we’ve had time to marinate on the idea of a healthy brownie made from the very ingredient we like to use in our chili, I thought I’d revisit the subject.Drain and rinse the beans in a colander, then add them to your blender along with the rest of the ingredients, save for the chocolate chips.If you make these black bean brownies, feel free to snap a photo and share it on Instagram, tagging me at @The.Roasted.Root! .
Here's how to use black beans to replace some of the fat in brownies
Brownie secret: Black beans replace fat while adding health benefits.In fact, my in-house taste testers (husband and son) had no idea the brownies contained this unusual ingredient.A Mediterranean diet staple, legumes are edible seeds that come from plants with pods.A fiber-rich diet offers many health benefits and possibly reduces the risk of heart disease, obesity and type 2 diabetes.Nutritionally, legumes look similar to foods in the meat group, providing an excellent source of protein as well as iron and zinc.This puree actually serves as a fat replacer, adding a little nutritional boost to a sweet treat.You can use water in place of coffee to create the black bean puree.Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute.In a blender or food processor, combine black beans and coffee and process until smooth.Place puréed beans in a large bowl and whisk in sugar, egg, yogurt, oil and vanilla extract.Created and tested by Darlene Zimmerman, MS, RD for Heart Smart®, Henry Ford Health System. .
Black Bean Brownies
I calculated these with a box of Pillsbury Chocolate Fudge Brownies, but I plan on buying reduced sugar to see if it lowers the points and still taste as good. .
Brownie Mix Black Bean Brownies
Just 4 ingredients are all it takes to make these brownie mix black bean brownies—5 if you add some chocolate chips!I mean, why pay a premium for a box with just a few ingredients in it, often little more than flour and baking soda or powder, plus maybe some salt?Baking mixes hold the key to home-baked good success, without fear of failure.I tried them using King Arthur Flour’s Gluten Free Brownie Mix, and the recipe worked.I plan to try using a Dunkin Hines gluten free brownie mix, and I’ll report back about my results.One of the best things about baking with black beans is not only that they’re more healthful than whatever they’re substituting for, but they’re “free” on Weight Watchers.These black bean brownies are naturally dairy free (if you use dairy-free chocolate chips) and nearly fat-free.Any granulated sugar substitute will likely have a drying effect, so you might have to add a bit more liquid (coffee or milk) if the batter isn’t at all pourable.You can’t use a liquid sweetener in place of a granulated one, though, so honey or maple syrup isn’t a proper substitute.Click play ▶ in the photo either below (on mobile) or at the top of the page (on desktop) to watch the short how-to video. .
Why Use (Black) Beans in Brownies?
Always looking for a new experiment, I decided to try my hand at some black bean brownies the other day.Cooked black beans contain about 9w-% of protein, a similar amount of fiber and over 10w-% of complex carbohydrates.However, cocoa powder in and by itself is already capable of making brownies pretty dark in color.Large complex carbohydrates are known to stabilize water in food in a gel like matrix.First of all, people are using black beans to take out the flour from the brownies to accommodate the recipe to someone with celiac disease.In that case, the starches from the black beans will help thicken the batter and make it creamy.Several researchers have looked into this, not necessarily with black beans, but different types of legumes.Black beans contain a lot of starches and complex carbohydrates, barely any sugar or fat, but again a good amount of protein.Since black beans contain a lot of water you should reduce the amount of moisture you’d normally add to your recipe.Where flour will still thicken liquids considerably during baking, black beans won’t do that as much.But if you decide to use it, you have a few more opportunities to balance the moisture content of your brownies if you otherwise find them too wet.If you’re aiming to develop a lighter colored product, you could simply consider another type of legume!If you’re making brownies at home you can pull open a can of black beans and use them.You will need to transfer to larger packaging formats or even cooking the black beans on site.If starting with dried black beans, cook in a pressure cooker with sufficient water for 30-40 minutes until soft.Blend black beans and cooked sweet potato in a blender to create a smooth paste.Take a greased or lined with parchment paper, square baking tin (20x20 cm or 8x8 inch) and fill with brownie batter.Notes This brownie is quite low on the sugar and high on beans and sweet potato.(2019), Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies.Fleischer, A.M., Acceptability of Brownies Supplemented with Black Bean Puree by College Students at Indiana State University, 2013, link.USDA, Food Central, Beans, black, mature seeds, cooked, boiled, without salt, link.Khemmarat Vongsumran, Wannasawat Ratphitagsanti*, Penkwan Chompreeda and Vichai Haruthaitanasan, Effect of Cooking Conditions on Black Bean Flour Properties and Its Utilization in Donut Cake, Kasetsart J. .
Fudgy Black Bean Brownies (gluten-free, super moist)
As I wandered the aisles of some nutrition fair back in college, one of the vendors offered me a sample of seemingly innocent brownies.They add structure and bulk, while also making them super soft and fudgy.You’ll need to rinse, drain, and puree a can of black beans to make a good pasty base, then mix in the rest of your wet ingredients.My family was hesitant to try them because of the ‘black beans’ but they had no problem gobbling them up!!Servings: 16 brownies Print Pin These Fudgy Black Bean Brownies are a decadent gluten-free dessert (and no one will ever guess that they’re packed with fiber-filled black beans!▢ 3 Tbsp flavorless oil, like canola or sunflower 45 mL.▢ ½ tsp finely ground or instant coffee optional.▢ ½ cup semi-sweet chocolate chips 60 g Instructions Wets: Preheat oven to 350 degrees F (176 C).In a large bowl, mix together the bean puree, eggs, oil, and vanilla.Add the dry ingredients to the wets, then stir in chocolate chips.Bake: Grease an 8×8 or 9×9 inch pan, then line with parchment paper.Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.I originally posted this Black Bean Brownies recipe back when the blog was in its beginning years. .
Vegan Black Bean Brownies with Peanut Butter
These Vegan Black Bean Brownies with Peanut Butter are a delicious healthy dessert that's ready in 30 minutes!However, man cannot live on brownies alone...so I will intersperse recipes full of chocolatey goodness, like these Peanut Butter Vegan Black Bean Brownies in with other recipes for actual meals.So I decided to bake the peanut butter directly on top of this healthy black bean brownie recipe.It cuts out a few steps in the eating process (i.e. taking out the jar of peanut butter, unscrewing the top, scooping it onto the brownie, closing the jar, putting it away....I'm exhausted just thinking about it)....which means that these Vegan Peanut Butter Black Bean Brownies can go directly from the pan into your mouth.I love that these Peanut Butter Vegan Black Bean Brownies are crazy healthy!Vegan Black Bean Brownies: Ingredients & Substitutions.Whether you have an allergy, simply choose not to eat them, or have vegan friends who you would like to show some chocolatey love to...this dessert is the perfect option!Let your flax eggs sit for at least 5 minutes at room temperature after mixing.You will know the mixture is ready to be added into your recipe when the flaxseed has soaked up the water and it looks gelatinous (just like a regular beaten eggs).To make these brownies you need a great blender or food processor.If you would like to see some step-by-step photos, you can check out my other black bean brownie recipe (which these are adapted from) where I show the process in more detail.If you like them to hold their shape a little more, leave your brownies in the oven for 30 minutes.Peanut Butter Vegan Black Bean Brownies: Serving Suggestions.Store in an airtight container in your refrigerator for up to 1 week (but I guarantee they won’t last that long)! .
Black Bean Brownies • Hip2Save
Place beans in food processor and process until mashed.Hip2Save may earn a small commission via affiliate links in this post.Did you know that you can create delicious chocolate brownies using black beans as the main ingredient?!Yep, today I am replacing the flour commonly found in brownie recipes with pureed black beans.These brownies are soooo good – they come out moist, dense, and with lots of chocolate flavor.Print Black Bean Brownies yield: 16 SERVINGS cook time: 30 MINUTES total time: 30 MINUTES Replace flour with pureed black beans for a surprisingly delicious gluten-free brownie!1/2 cup chocolate chips Directions 1 Preheat oven to 350 degrees and grease an 8x8 pan. .
Vegan Black Bean Brownies
These healthy Vegan Black Bean Brownies are rich, fudgy, and ultra chocolatey.This recipe uses only 10 ingredients, meaning these brownies are ready to dive into in no time.I never thought I’d be sharing a recipe for brownies made with black beans.It will be a bit bumpy, but pulse in short bursts to break up the chocolate chips.Make the Batter — Add in the cocoa powder, flour, ground flax, cornstarch, and water.You can find the full printable recipe, including ingredient quantities, below.But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.These easy vegan black bean brownies are made with only a few ingredients, including:.Although it’s true I’m making these vegan black bean brownies with flour, you’ll notice that it’s not too much.Why This Recipe is a Winner Black beans add an incredibly dense base to these brownies.add an incredibly dense base to these brownies Coconut oil gives this dessert a wonderful texture.I also love to serve these brownies with a dollop of Coconut Whipped Cream on top.Here are ideas to reduce the refined sugars or to make keto black bean brownies:.Natural Sweeteners — Substitute 1 cup of Medjool dates (remove the pits first) for the sugar.— Substitute 1 cup of Medjool dates (remove the pits first) for the sugar.Jessie H. Hands down, the best black bean brownie recipe I’ve made!Because of the black beans, these brownies boast nearly 4 grams of fiber per serving.You’ll get the added bonus of fiber, with the amazing decadent and delicious flavor of the best brownies ever.Course: Dessert Cuisine: American Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 12 Calories: 264 kcal Author: Marly McMillen Ingredients Cups Metric ▢ ½ cup coconut oil, melted.Combine the coconut oil, black beans, and water in a food processor.You can always chop the chocolate chips into pieces on a cutting board if you prefer not to put your food processor to the test.Add in the cocoa powder, flour, ground flax, and cornstarch.Store brownies in an airtight container in the fridge for up to 5 days.Recommended Equipment Food Processor 9×9 inch Baking Pan (The products above contain sponsored links to products we use and recommend) Video Notes Use extra dark cocoa powder (Dutch-process) to make these brownies even richer.Each can has a varying amount of liquid so if yours doesn’t equal 4 tablespoons, supplement with water.