Doesn't that sound scrumptious?!! Well, they are. And, since I was added as an author just so that I could add this, here goes:
1 Brownie mix (any variety will work, I'm sure -- I usually use Betty Crocker or Duncan Hines -- my favorites are the kind with chocolate chips in the mix)
1 can of unseasoned beans, I prefer navy or black, but you can use any variety, from what I've read -- dump the beans, undrained, into the blender. Puree them until they are as smooth as you can get them. (They will still have some texture and that's okay.)
Now, make the brownies according to the box directions, EXCEPT, use your new bean puree in place of the oil... if the recipe says 1/2 cup oil, use 1/2 cup beans. I also use just the egg whites to lower the fat and cholesterol a little more.
I cook them at the temp on the box, but short the cooking time by a LOT. I usually start with 10 to 15 minutes and add 2-5 minutes at a time. You want them to be very underdone or they are really dry. Most of the time, I find they are best after about 18 minutes -- it just depends on the size of the pan. I have also found that cook more evenly, if they are thinner.
I did read on one blog, as I was looking for ways to use beans in recipes, that if you use 1/2 the oil and 1/2 beans, you get a much more normal brownie texture. Personally, I prefer just undercooking them.
I have also used this in cake mixes and it works just as well. Just match the bean color to the mix color. One can of beans is enough for about 3 mixes. I usually make all of them into cupcakes and freeze a bunch, so I don't have to bake so often. Again, short the cooking time dramatically! The cake is done when a toothpick comes out clean.
So, there you have it! A super easy, sneaky way to add a great food to dessert and still have something any normal child (or adult) will eat. (And it makes a brownie much less damaging to your health...) At our house, we don't even have to keep it a secret. We call them "Bean Brownies" and all five of our kids love them!
1 comment:
I have eaten these and they are shockingly good! Thanks for adding them, Jenn!!!
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