I have never really liked them. My coworker makes those "flour-less"
brownies made with beans and hers are ok. I do remember as a child
someone served brownies that have the layered frosting on them, with a
strong mint flavored layer that was white-those I loved because of the
mint.

On Sat, 21 Jan 2012 17:47:26 -0600, (z z) wrote:

> I have never really liked them. My coworker makes those "flour-less"
> brownies made with beans and hers are ok. I do remember as a child
> someone served brownies that have the layered frosting on them, with a
> strong mint flavored layer that was white-those I loved because of the
> mint.

I've never thought about flourless brownies before... think I'll try
that soon. Found a Nestle recipe, which I suppose should be pretty
good. I'll get more almond meal from Trader Joe's and substitute that
for the pecans though.
http://www.meals.com/Recipes/Flourle...ecipeid=143650

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

z z wrote:

>I have never really liked them. My
> coworker makes those "flour-less"
> brownies made with beans and hers are
> ok. I do remember as a child someone
> served brownies that have the layered
> frosting on them, with a strong mint
> flavored layer that was white-those I
> loved because of the mint.

I really enjoy good homemade brownies, but do NOT like them from a mix,
IMO.

This is the Chocolate Mint Brownies recipe I use and we love them!

1 cup flour
1/2 cup butter, softened
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1 can (16 oz.) chocolate-flavored syrup
1 cup sugar

Filling:
2 cups powdered sugar
1/2 cup butter, softened
1 tbsp. butter
1/2 tsp. mint extract
3 drops green food coloring

Topping:
1 pkg. (10 oz.) mint chocolate chips
9 tbsp. butter

Combine the first 7 ingredients in a large mixing bowl. Beat at medium
speed for 3 minutes. Pour batter into greased 13 x 9" baking pan. Bake
at 350º for 30 minutes. (top of brownies will appear wet), Cool
completely. Beat filling ingredients in a medium bowl until creamy.
Spread over cooled brownies and refrigerate until set.
For topping, melt mint chips and 9 tbsp. butter in small saucepan over
low heat. Let cool for about 30 minutes, or until lukewarm, stirring
occasionally. Spread over filling. Chill before cutting. Store in the
the refrigerator.
NOTE: These brownies get moister if you can leave them in the
refrigerator for a day, or two, but we're never able to do that!

Judy

On Jan 21, 5:47*pm, (z z) wrote:
>
> I have never really liked them. My coworker makes those "flour-less"
> brownies made with beans and hers are ok.
>
>
My god.

On Sat, 21 Jan 2012 18:02:36 -0800 (PST), ItsJoanNotJoann
> wrote:

> On Jan 21, 5:47*pm, (z z) wrote:
> >
> > I have never really liked them. My coworker makes those "flour-less"
> > brownies made with beans and hers are ok.
> >
> >
> My god.

I still don't know what he meant by "beans". If you looked at the
recipe link I posted, it looks like a flourless chocolate cake and the
nuts are optional. If you've never had flourless chocolate cake and
you like chocolate, give it a try. It's addicting.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

On Sat, 21 Jan 2012 19:42:12 -0800, sf > wrote:

>On Sat, 21 Jan 2012 18:02:36 -0800 (PST), ItsJoanNotJoann
> wrote:
>
>> On Jan 21, 5:47*pm, (z z) wrote:
>> >
>> > I have never really liked them. My coworker makes those "flour-less"
>> > brownies made with beans and hers are ok.
>> >
>> >
>> My god.
>
>I still don't know what he meant by "beans". If you looked at the
>recipe link I posted, it looks like a flourless chocolate cake and the
>nuts are optional. If you've never had flourless chocolate cake and
>you like chocolate, give it a try. It's addicting.

I don't know if this is what angie was talking about, but I've had
this one on the to-do list for a long time-
http://happyherbivore.com/2009/05/ve...bean-brownies/

Jim

There are several variations of bean brownie recipes. Most call for 15oz
can black beans, drained. Some have coffee added. Most have alot of dry
cocoa to substitute for flour. All have more eggs than usual. If you
want it gluten free then you end up with a more fudgy brownie. If you
want a crusty brownie you still need flour-but you can use bean flour?
Some of the recipes also add chocolate chips, that I am not fond of.
When there are alot of eggs in a recipe, you can safely use Splenda
instead of sugar because the baked product will still solidify and hold
together.

On Sun, 22 Jan 2012 08:04:04 -0500, Jim Elbrecht >
wrote:

> On Sat, 21 Jan 2012 19:42:12 -0800, sf > wrote:
>
> >On Sat, 21 Jan 2012 18:02:36 -0800 (PST), ItsJoanNotJoann
> > wrote:
> >
> >> On Jan 21, 5:47*pm, (z z) wrote:
> >> >
> >> > I have never really liked them. My coworker makes those "flour-less"
> >> > brownies made with beans and hers are ok.
> >> >
> >> >
> >> My god.
> >
> >I still don't know what she meant by "beans". If you looked at the
> >recipe link I posted, it looks like a flourless chocolate cake and the
> >nuts are optional. If you've never had flourless chocolate cake and
> >you like chocolate, give it a try. It's addicting.
>
> I don't know if this is what angie was talking about, but I've had
> this one on the to-do list for a long time-
> http://happyherbivore.com/2009/05/ve...bean-brownies/
>
Thanks for the recipe. Are you a vegan? How did you hear about a
brownie made with black beans? I'll assume that while you think it's
interesting, it's not grabbing you or you would have tried it already.
I think I'll make the version I posted upthread, probably today...
because it really appeals to me a lot.


--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

"Crispy Critters"... just prior to Girl Scout Cookies.

sf wrote:
> Thanks for the recipe. Are you a vegan? How did you hear about a
> brownie made with black beans? I'll assume that while you think it's
> interesting, it's not grabbing you or you would have tried it already.
> I think I'll make the version I posted upthread, probably today...
> because it really appeals to me a lot.
>

I have seen such recipes in a low-carb context.


--
Jean B.

On Mon, 23 Jan 2012 22:16:29 -0500, "Jean B." > wrote:

> sf wrote:
> > Thanks for the recipe. Are you a vegan? How did you hear about a
> > brownie made with black beans? I'll assume that while you think it's
> > interesting, it's not grabbing you or you would have tried it already.
> > I think I'll make the version I posted upthread, probably today...
> > because it really appeals to me a lot.
> >
>
> I have seen such recipes in a low-carb context.

That's a possibility too.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

sf > wrote:

>On Sun, 22 Jan 2012 08:04:04 -0500, Jim Elbrecht >
>wrote:
-snip-
>>
>> I don't know if this is what angie was talking about, but I've had
>> this one on the to-do list for a long time-
>> http://happyherbivore.com/2009/05/ve...bean-brownies/
>>
>Thanks for the recipe. Are you a vegan? How did you hear about a
>brownie made with black beans? I'll assume that while you think it's
>interesting, it's not grabbing you or you would have tried it already.
>I think I'll make the version I posted upthread, probably today...
>because it really appeals to me a lot.

I'm not vegan, but my daughter is. I don't remember how I stumbled
on it, but it looked interesting. I found it just before
thanksgiving and the house has been full of too many temptations ever
since.

Maybe next month---

Jim