Comments on: Secret Ingredient Flourless Brownies

By: Black Bean Brownies | Brown Sugar Toast

Black Bean Brownies | Brown Sugar Toast — Wed, 02 Mar 2011 13:25:44 +0000

[...] I gave it a try. The first recipe I tried was from this site. FinalÂ consensus: they were good – for black bean brownies. But if you want brownies, stick [...]

By: Christa

Christa — Wed, 26 Jan 2011 20:32:10 +0000

Yea! I found your site while looking for flourless dessert recipes. I have heard about black bean brownies for a couple years now, but I am actually going to make them this week. If they are good, I may do a post about them on my blog – I’ll definitely reference you if I do! Thanks for the amazing looking recipe!!

By: Anne

Anne — Thu, 29 Jul 2010 20:38:14 +0000

Megan, I’m sorry to hear that! Sometimes oven temperatures are to blame – they can be WILDLY off even in new ovens. Cook’s Illustrated is big on making sure you always use a separate oven thermometer (unless you can afford to have your oven calibrated regularly).

I’m glad you enjoyed the pudding, anyway! Do try them again, just maybe use a thermometer to be safe, and watch the wet ingredients carefully as well?

By: Megan

Megan — Thu, 29 Jul 2010 20:13:37 +0000

I’m not sure what I did wrong, but for some reason mine didn’t get done. They were all gooey, and I like my brownies gooey, but they were too gooey, like not done gooey. It might be my oven, because it’s really old. But, other than that I was really surprised at how good they were. I didn’t use the walnuts of white chocolate chips because I didn’t have any. I’ll definitely try this again!

By: Donna

Donna — Sun, 28 Feb 2010 17:46:55 +0000

Larry – we are so glad you liked these. We will definitely try your suggestion of palm sugar next time. Stay tuned – will post this later!

By: larry in rochester

larry in rochester — Sun, 28 Feb 2010 06:50:06 +0000

I had my doubts – but I a was proven wrong. These were great. I skipped the white choc and added walnuts and dark choc to the top. Thanks for sharing.

For the next batch, I’ll try palm sugar. Palm sugar glycemic index is 35, just over 1/3 the glycemic index of cane sugar (GI 93).

By: Donna

Donna — Thu, 25 Feb 2010 23:30:39 +0000

Ricki – We love your blog, so thanks for visiting ours.

And, you can never have too many great brownie recipes, that’s my theory!

By: Ricki

Ricki — Thu, 25 Feb 2010 20:01:22 +0000

Those brownies look incredible! And of course the glaze doesn’t hurt

Thanks so much for including my blog in your blogroll! (And for anyone looking for a vegan, gf, black bean brownie, there’s a recipe on my blog, too).

By: Kimberly

Kimberly — Thu, 25 Feb 2010 12:20:15 +0000

OMG! I tried making brownies tonight and my oven went on the fritz. So I’m still craving brownies. How timely this is! Thank you! I can’t wait to try them.

By: Donna

Donna — Wed, 24 Feb 2010 20:33:45 +0000

I wanted to leave my Amen! to this recipe – Anne made these for us when she was here a few days ago and I was truly astonished at how wonderful these are. The texture is fine and soft and moist – these are some of the most flavorful brownies I have ever eaten (and I confess I did eat more than a few of these!).

Everyone at my house is used to playing the “Guess What’s In This” game because of my constant recipe experimentation, and so about a dozen people were at the house trying to guess and no one did. The black beans are the perfect base for these brownies.

Put this recipe on your “Must Try Soon” List – What could be better than healthy brownies???