Bored so I made some brownies….

I had made a black bean cake a few days ago and that turned out good so I pushed my luck by trying brownies using black beans. I’m trying to be healthier and I’m constantly on the hunt for desserts with 150 calories or less per serving.

I used too many healthy substitutions in one recipe. I thought since my vegan chocolate cake tastes so good and uses vinegar instead of eggs that it would work for the brownies. How wrong I was. I also cut the sugar in half and added 2 tsp vanilla, and used less butter. They may have had a chance if I had used eggs and the full amount of sugar but its hard to tell.

These are disgusting…no, I need a stronger word – revolting.

First, the consistency is off – they are all squishy and mushy. It tastes like beans, baking soda and salt – omg they are bad! These brownies are everything you shouldn’t do when baking.

So there it is, I promised to share the bad with the good and I came through big time on this one! I will stick to only substituting one ingredient per recipe.

This doesn’t have to be a total loss though….I will leave one brownie for my husband as a test – if he reads my blog then he’s safe, but if not I guess this will be a hard lesson to learn

Black Bean Cake w/ Salted Chocolate Frosting

Well its Friday and I’m bored! Its all rainy and yucky here which always puts me in a baking mood. I’m really trying to be healthier so I didn’t want to make anything that would set me back a few weeks. I remembered something on Pinterest about a flour-free black bean cake. It sounds really gross, but the best things usually do. I looked it up, made it , threw it in the oven and now I’m just waiting for it to be done. I’m a little scared to try it, but what the hell I’m feeling adventurous today.

When I told my husband I was making a black bean cake his first reaction was “That’s disgusting”…then “um, I guess it’s good it will have a lot of protein”. I’m making him try it….first.

I didn’t have vanilla (me not have something? I know surprise!) so I used a tsp of Kahlua. Preheat oven to 325.

Black Bean Cake – Gluten Free

INGREDIENTS:                            

1 can black beans, drained

4 eggs

3/4 cup sugar

1/2 tsp salt

1 tsp vanilla

Put these ingredients in a blender or food processor and blend until liquified.

6 tbsp butter, softened

1 tsp baking powder

1/2 tsp baking soda

6 tbsp cocoa powder

Add these ingredients to mixture and blend for about 2 minutes or completely incorporated.

Don’t worry if your batter is very runny….it’s supposed to be that way.

Pour into 9″ greased cake pan or bundt pan. Bake for 30 -40 minutes. Cool completely, remove from pan and frost with your favorite icing.

ICING:

I used the last of my cocoa powder in the cake so I had to think of something else to make the frosting with.

HERSHEY’S SYRUP FROSTING

Amounts are approximate – you may have to adjust to taste.

1/2 cup butter

2 cups powdered sugar

1/4 cup Hershey’s syrup

1/4 tsp cayenne pepper

1/4 tsp sea salt

Put all ingredients in bowl and beat on medium until blended. Frost cooled cake

Reviews:

My husband: he just can’t get over the fact there are black beans in it. I gave him a piece, he took a bite, made a face and handed the plate back to me. When I made him admit it was all in his head he finished the cake. He said it was ok, but wasn’t crazy about the texture. He keeps coming back in the kitchen to take bites though.

Me: I thought it was pretty good….very moist and full of flavor. I may use a different frosting with it next time….something a little less sweet, but I would make this again.