They smelt like them, but the consistency was a little different.
They were a little more sticky and a lot more smooth (is that the correct way to say that?)
I held true and didn't try any until my class did.
Everyone seemed a bit reluctant but tried them anyway.
I got a few different reactions:
"I can taste the beans!"
"Mmm, these taste good."
"There's a funky aftertaste"
"I just can't do it!"
"Mmm, these taste good."
"There's a funky aftertaste"
"I just can't do it!"
I tried them and I was pleasantly surprised. They didn't taste so bad! Mind you, they aren't the yummy sugary, fatty, oily, chocolate chipy infested yummy brownies we all know and love. But for the main ingredient being black beans they were really good. I personally could only taste the black beans if I thought about it and tried to taste them. And I have really good taste buds. :)
Jaren tried them and liked them. I think the rest will get eaten. Maybe I'll make them someday. I kind of wish I didn't let them know the recipe before they tried it. I would love to see someone try them thinking they were normal brownies.
So. I leave you with this: Here is the recipe. Make it if you wish. BUT, please feed them to someone and don't tell them what they are made out of and see if they can tell the difference. Then let me know!
Black-Bean Brownies
Makes 21 servings (each serving is three 1" squares)
Ingredients
1 can black beans (13–15 ounces), rinsed well
4 eggs
1 cup sugar substitute
2 tablespoons extra-virgin olive oil
3 tablespoons unsweetened cocoa
1 teaspoon vanilla
1 teaspoon baking powder
Chopped nuts (optional)
Instructions
Spray an 8" x 8" brownie pan with nonstick cooking spray. Blend all ingredients (except nuts) in a blender until smooth. Transfer the batter into a mixing bowl and fold in nuts (if desired). Then, pour the batter into the prepared brownie pan. Bake at 350°F for approx 30 minutes, until set in middle. Enjoy!
Nutritional information
52 calories
3 g total fat (1 g sat)
40 mg cholesterol
2 g protein
1 g fiber
110 mg sodium
