Brownies Figure Competitor Style!

I count every single calorie that I put in my mouth every single day…and I have been doing this for nearly a year now. I think my brain may be evolving into a food calculator. If you put a plate of food in front of me I could probably tell you the calories and macronutrients of the dish within a 15% margin of error.

Needless to say I don’t eat things like chocolate bars, cookies, cake, ice cream, or brownies…until today!

Enter brownies made with black beans. Huh?!

Exactly.

This recipe came to me via twitter from a cohort in healthy living – @monolithdigital. He builds websites and is apparently a baker of competitor friendly foods. Today he gets the Donloree stamp of approval!

I can’t have flour or sugar in my life due to my Hashimotoness, so brownies that are low carb, no sugar, and flourless…YES PLEASE!

First, I threw caution to the wind and decided to give this weird sounding recipe a try.

What the heck?! I have nothing to lose and everything to gain, right? RIGHT.

Then I gathered all the ingredients.

No flour, sugar, or butter; but a can of beans. This promises for interesting times!

  • 4 eggs (of 1 cup egg beaters which is what I used)
  • 1 tsp vanilla
  • 2 tbsp coconut oil (or olive oil)
  • 15 oz black beans (1 3/4 cup)
  • 4 tbsp cocoa ( I used the fabulous dark Dagoba drinking chocolate!)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Agave (or 1 cup sugar or sweetener)
  • 33 grams pecans (or a good sized handful)

Note from Bakerloree: At the store they only had 19 oz cans of black beans, no 15 oz cans. I finally broke down and just purchased the 19oz can. Then when I got home and started baking I did many calculations to figure out how many cups 15 oz is equivalent to because the darn label has both metric and imperial measurements. After converting to percentages, then to number of servings as per the label, and then coming up with 1 3/4 cup as the serving required for the recipe…after you rinse the 19 oz can of black beans you end up with 15 oz or 1 3/4 cup. So don’t torture yourself, just rinse the 19 oz can of beans and use all of them!

The front of the label is in mL and ounces...but the serving size is in mL and grams. I appreciate that they are embracing both Imperial and Metric, but please give all the information. Gracious!!

Then you put al the ingredients except the nuts in a blender and blend.

This does not look anything like the brownies I am used to. *nervousness*

Add nuts and bake at 325 degrees for 30-35 minutes if you used agave and 350 degrees and 25-30 minutes if you used sugar or a sugar substitute.

I wasn’t quite sure if I should try the batter or not. It was rather soupy and made from beans, but I gave it a go anyways!

I gave it a tentative lick and it was rather tasty...beans, eh?

35 minutes later my house smelled divine. It hasn’t smelled this good in months AND I get to eat one of these!

They look like brownies and smell amazing....

The true test came later after they had cooled.

Result?

Pure and absolute bliss.

I am the happiest woman on the planet in this moment...

I cut them into 16 squares. The macros are as follows:

Brownies made with agave: Calories 138.75 Protein 3.875 grams, Carbs 22.1, Fat 3.875

Brownies made with artificial sweetener: Calories 106.85 Protein 3.875 grams, Carbs 14.125, Fat 3.875

*The coconut oil gave it a fabulous flavor and perhaps next time I will try putting some instant coffee in as well!

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Comments

  1. Oh those look good! I can’t wait to try them!! Thank you!

  2. Thank you for being the Guinea pig. Looking forward to trying these. Yum!

  3. Yay! Have the ingredients, cause I am cool like that.

  4. are these for real or am I dreaming? *sigh* I may be in love. I wonder if they would taste ok with stevia.

  5. They look amazing. I think ive seen a similar recipe in the Oxygen Magazine .. I may give it a go.

  6. They look deeelish. I’m so up for wacky recipes to keep the sweeth tooth at bay. Thanks for sharing…!

  7. Oh my goodness! I’m definitely going to have to give these a try when I get home. I’m currently in Japan indulging in sushi, sashimi & all sorts of other fabulous things. I haven’t stepped on a scale or counted calories since leaving home so I may pay for this later but we’ve been walking several miles almost everyday so I hope things balance out!

  8. Bean brownies are fantastic. You can use bean flour too for a smoother more delicious brownie. My mom used to make them back in the 90s.

  9. Insoluble fiber doesn’t count anyways right? 🙂

  10. I will be trying these tonight!!! can’t wait!

    • So did you try them?!

      • yeah – I made them and TASTED them (they are not in my diet, but I wanted to at least see how they turned out). They were light weight and very satisfying with my coffee!! I tweaked the recipe a bit too since Luke doesn’t like nuts in brownies. I made them in a mini muffin pan so they could be 2-bite treats 😛

        Thanks for sharing this recipe!! I will def make them again!

  11. they are in the oven right now. I made them with stevia because agave is not allowed on my diet plan (unless it’s a cheat day). I ate a ton of batter because I’m pmsing like crazy!!! and I need chocolate so nobody gets hurt! I’ll let you know how I like the finished product! The batter sure was good!

  12. Adding instant coffee is amazing. It makes sort of a mocha brownie flavor. Try it soon!

  13. I am totally trying these. I have one for you….

    Cottage cheese ranch dip

    1 cup cottage cheese
    dry ranch dressing mix to taste.

    Blend together with some milk until smooth.

    Enjoy dipping veggies and or in my case Morningstar Grillers and Chik Patties.

    Fun blog. I have competed in figure 4 times, back in 2005 and 2006. Hoping to do it again this fall.

  14. I’m made a double batch because, tonight, PMS is kicking me around. Thankfully my will was strong enough not to clear out the local bakery I was at this morning 😉

    *1st was as recommended and they were to die for! Soooo yummy!
    *2nd I replaced the agave with 3/4c SF white chocolate torani syrup to lower the carbs, the texture changed slightly (a little more cakey?) but it was equally amazing!

    • bikiniorbust says:

      I love that you made them twice. 🙂 I have heard of some people putting in pudding mix as well. Mmmm!

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  1. […] make some dietary changes, and one of the most difficult is limiting my carbohydrates. Once I saw Ms. Bikini or Bust give them a rave review, I knew this would be our next venture in the kitchen. I used this recipe, […]

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