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Has anyone ever made those black bean brownies or chocolate cake?

jpmcd Nov 17, 2009 05:54 PM

just curious to see if they actually taste good or not...anyone?

  1. p
    plantainchips Jun 19, 2011 01:22 PM

    So I've tried (and liked) the bean cake, though I used kidney beans (low sodium) instead of black. But I know some people find the smell or taste a bit 'beany'.

    How about chickpeas? Has anyone tried this chickpea chocolate cake recipe from Serious Eats?

    http://www.seriouseats.com/recipes/20...

    1. p
      pine time Mar 28, 2011 12:14 PM

      I've made the brownie/black bean recipe, and they were just okay. My objection was the smell--definitely smelled the beans, which was just too odd.

      1. s
        schrutefarms Mar 28, 2011 09:49 AM

        I just made the brownies last week. The recipe I found was just bakers chocolate, butter, beans, eggs, instant coffee, agave, walnuts and sea salt. I found I had to bake them a bit longer than i was supposed to, but they turned out GREAT! Very dense and rich, they cut a lot easier after they were in the fridge overnight. My SO and I ate two pans in two days-hope they are low fat as well :)

        2 Replies
        1. re: schrutefarms
          HillJ Mar 28, 2011 09:56 AM

          So glad you enjoyed them schrutefarm! The recipe sounds identifical to the one I love from 101cookbooks.

          1. re: HillJ
            s
            schrutefarms Mar 28, 2011 10:03 AM

            Actually, I just looked it up-it is the same recipe :)

        2. p
          plantainchips Nov 23, 2010 06:09 PM

          I have made the 'Flourless Dark Chocolate Cake' pictured in http://domesticgoddessadventures.blog...

          It has the 'healthy indulgences' blog mentioned by Jen76 as its source (and looks very similar to the recipe posted by vday as well).

          I always wanted to try flourless chocolate cake, but was intrigued by this recipe as it uses cocoa instead of melted chocolate, and of course beans instead of flour.

          I didn't make the white chocolate mousse or the raspberry coulis (which looked amazing, but I was lazy), and the cake stood up quite well by itself. It was surprisingly light and chocolatey, I would not have guessed it contained beans. The website above mentioned that most people seem to prefer kidney instead of black beans, so that's what I used (I used low sodium).

          1. HillJ Nov 22, 2010 06:24 PM

            http://www.101cookbooks.com/archives/...

            I've tried many recipes sub'ing black beans and as far as brownies go, this recipe by 101 cookbooks blogger is by far the best tasting and moist-est one, hands down.

            1. Pylon Nov 22, 2010 03:34 PM

              I repeatedly made the black bean brownies (brownie mix + 1 can beans). They are great, and a huge hit at the office as well. No, they don't taste like beans. Not that they taste exactly like "regular" brownies, but still pretty darn good.

              1. BamiaWruz Dec 4, 2009 08:24 AM

                I tried the recipe from the blog, it turned out tasty and dense but very flat and can't imagine dividing it to frost the middle because it was way too flat. However we enjoyed it.

                Used sugar.

                1 Reply
                1. re: BamiaWruz
                  natewrites Nov 22, 2010 09:18 AM

                  I tried the recipe as provided by Dr. Oz for "Black Bean Brownies." They called for NO flour and NO sugar and only 2 tbl. of olive oil.

                  They were hideous: flat, dry, and the weird chemical-taste of Splenda after it's been baked. I think 1. real sugar is needed for proper crystalization and 2. butter, for creaming.

                  They are fine, though, if you're gluten-free, or really dying for something sweet and cannot have sugar. But otherwise, yuck.

                2. e
                  elieli Dec 4, 2009 04:30 AM

                  Hi.
                  I just finished making this recipe from the Healthy Indulgences blog, although I substituted approximately 3/4 c. sugar for stevia (from conversion tables online).
                  Even after the blending of the beans, eggs, sugar, and salt, the flavor of the beans was barely perceptible.
                  The resultant batter had even less hint of bean.
                  The end result was a mildly coconutty, moist cake that smelled exceptional.
                  As per the original recipe, I let the prepared cake rest overnight to permit any further beaniness to dissipate (just in case).
                  I tried a piece last night and it was quite divine (for those of us who are gluten and dairy free, this is such a treat).
                  If I were to make it again, however, I think I would attempt to play with the proportions of sweeteners as I'd like it to be a little lighter in texture.
                  I didn't have luck with the icing recipe, though (too dense). But, admittedly, I've only made icing one other time in my life!
                  Anyway, best of luck.
                  I think this is a great recipe- good tasting, full of fiber, and good fats.

                  1. v
                    vday Nov 17, 2009 08:12 PM

                    My sister makes black bean cakes and swears they are wonderful - haven't been able to verify myself yet, but am looking forward to trying. She says they are wonderfully moist . . .

                    3 Replies
                    1. re: vday
                      jpmcd Nov 18, 2009 12:18 PM

                      has she said if it tastes like beans? i imagine it to be rich and chocolate-y, but with a pasty bean texture somewhere - can you get her recipe?

                      1. re: jpmcd
                        v
                        vday Nov 18, 2009 08:15 PM

                        hi jpmcd,
                        I e-mailed her and will report back in a day or two when I hear from her:-)

                        1. re: jpmcd
                          v
                          vday Nov 21, 2009 07:58 AM

                          jpmcd,
                          Here is what my sister makes. Personally, I would substitute regular sugar, but she doesn't eat it. I do like things that help me avoid wheat flour - so will try this myself sometime soon with sugar as the sweetener.

                          Healthy Flourless Chocolate Cake
                          Adapted from a recipe at LowCarbFriends

                          Makes a single 9" layer cake, which can be halved and stacked for the taller cake
                          you see here!

                          Ingredients:
                          1-15 ounce can of unseasoned black beans
                          OR 1 1/2 cup cooked beans, any color
                          5 large eggs
                          1 tablespoon pure vanilla extract
                          1/2 teaspoon sea salt
                          6 tablespoons unsalted organic butter OR extra virgin coconut oil
                          3/4 cup erythritol plus 1/2 teaspoon pure stevia extract OR 1/4-1/3 cup honey plus 1
                          teaspoon stevia OR 1 cup Splenda
                          6 tablespoons unsweetened cocoa powder
                          1 teaspoon aluminum-free baking powder
                          1/2 teaspoon baking soda
                          1 tablespoon water (omit if using honey)

                          Mint Chocolate variation:
                          2 teaspoons mint extract (in place of 2 teaspoons vanilla)

                          Preparation:
                          Preheat
                          oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin
                          olive oil cooking spray, or just grease it with a thin layer of butter.
                          Dust cocoa all over the inside of the pan, tapping to evenly
                          distribute. Cut a round of parchment paper and line the bottom of the
                          pan, then spray the parchment lightly.

                          Drain and rinse beans
                          in a strainer or colander. Shake off excess water. Place beans, 3 of
                          the eggs, vanilla, stevia (if using) and salt into blender. Blend on
                          high until beans are completely liquefied. No lumps! Whisk together
                          cocoa powder, baking soda, and baking powder. Beat butter with
                          sweetener (erythritol or honey) until light and fluffy. Add remaining
                          two eggs, beating for a minute after each addition. Pour bean batter
                          into egg mixture and mix. Finally, stir in cocoa powder and water (if
                          using), and beat the batter on high for one minute, until smooth.
                          Scrape batter into pan and smooth the top. Grip pan firmly by the edges
                          and rap it on the counter a few times to pop any air bubbles.

                          Bake
                          for 350 degrees for 40-45 minutes. Cake is done with the top is rounded
                          and firm to the touch. After 10 minutes, turn out cake from pan, and
                          flip over again on to a cooling rack. Let cool until cake reaches room
                          temperature, then cover in plastic wrap or with cake dome (I use an
                          overturned plastic chip bowl). For BEST flavor, let cake sit over
                          night. I promise this cake will not have a hint of beaniness after
                          letting it sit for eight hours! If you are stacking this cake, level
                          the top with a long serrated knife, shaving off layers until it is flat
                          and even. Frost immediately before serving

                      2. Jen76 Nov 17, 2009 07:52 PM

                        I was just looking at a recipe for a flourless chocolate cake made with black beans! I haven't tried it yet, but a friend of mine and I are thinking about making it for her daughter's 1st b-day in a few weeks. Here's the recipe I've been thinking about trying. I am really curious to try it.

                        http://healthyindulgences.blogspot.co...

                        1 Reply
                        1. re: Jen76
                          p
                          poppet Nov 18, 2009 12:39 PM

                          I've made the Black Bean Brownies recipe from recipezaar.

                          A friend who cannot have gluten ADORED them. I thought they were barely adequate as brownies.

                          I think perhaps a different kind of bean, maybe cannelli beans or something that isn't as flavorful as black beans might work.

                          She really did love them however.

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