Home > Recipes, South Beach, Weight Loss > Review: Not So Bad Bean Brownies

Review: Not So Bad Bean Brownies

So, a few weeks ago (back in Phase 1), my completely wonderful DH volunteered to make us the bean brownies I had read about in one of the South Beach Diet cookbooks.  After some searching online, I found a modified recipe that seemed a little more promising.  The idea was that making the brownies with white beans (as opposed to black beans originally called for) made them taste less bean-y.  So, DH made them…and I could still taste the beans.  Pooh.  As I’m talking with my mom later that night, I explained to her the theory about using white beans when I hear DH say in the kitchen “Uhhh, I didn’t use white beans.  I used kidney beans.”  Poor guy!  The only can of beans he saw was the one I had bought for chili and he thought they were for the brownies.  A couple of nights later, he made the brownies using white beans – and they were much better.  Now that we’re on Phase 2, I’m going to see if he’ll make them again and maybe use a few semi-sweet chocolate chips, and maybe even some walnuts.  On Phase 1, I topped the brownie with some fat-free whipped cream (and 5 mini chocolate chips, technically not allowed on Phase 1 but sue me) and they were pretty decent!  True chocolate lovers won’t be fooled, but for what they are, they are “not so bad”!

The recipe originally came from the 3 fat chicks on a diet! forum, with my very tiny modification to specify the type of beans and optional topping.

Not So Bad Bean Brownies
1 can Great Northern beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 t vanilla extract
4 egg whites
1 c nonfat dry milk powder
1/2 cup sugar-free caramel syrup
1/4 cup agave nectar
2 squares finely chopped unsweetened baking chocolate (or semi-sweet/bittersweet chocolate chips if in Phase 2)
Nuts (optional)

Mix all the ingredients together in a blender (or a larger food processor) until pureed. (We tried using our little 3 cup food processor and it was too much, so we used a blender.)  Spray an 8×8 pan with SBD-approved cooking spray (Smart Balance is what we use) and pour batter into pan. Stir in some baking chocolate and nuts, if desired.

Bake about 33 minutes at 350 degrees.  When done, top with fat-free whipped cream if you like (Phase 1), or even add some mini chocolate chips (Phase 2).

Ease: Save it for the weekend, unless you’re in need of a major dessert fix

Whole-Family Appeal: 2.5 of 3 thumbs up (DS asked for seconds, even on the first batch made w/ kidney beans!)  My only qualm is that it just isn’t chocolate, but its close enough for low carb

Wouldeatitagain Factor: Yes, especially in Phase 2 w/ some chocolate chips!

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  1. November 8, 2011 at 5:25 pm

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