***On EDIT*** I’m revisiting this almost two years later, and I no longer use box mixes so I thought I’d give you a few links for from scratch recipes. Try $5 Dinners or Naturally Knocked Up.
I fed them to two people without informing them of the ingredients beforehand. The first, my husband, loved the texture and immediately said, “I only get one?!?!” and then his face changed and he said, “wait, what’s IN this… I don’t know if I can finish it.” So the initial taste/texture combo was good, but then the beany-ness set in. The second person, my boss (daring, yes I know), enjoyed them thoroughly even after finding out what was in them. She said they had the same slightly- grainy texture as the little debbies brownies but she felt much better about eating these.
My review? I liked them… I think. I’ll eat them, that’s for sure. :)
1 box brownie mix (I used Duncan Hines)
1 14- to 15-ounce can black beans
1) Drain and rinse beans, then place them back in their original can. Fill the can to the top with water, and put both beans and water into a blender. PUREE THE CRAP OUT OF IT. There should be no graininess, or too-visible brown specks.
2) Combine bean mixture with brownie mix and follow the remaining cooking directions as listed on the package.
Approximate Calories, Fat, and Price Per Serving
136 calories, 2.6 g fat, 1 g fiber, $0.14
Calculations
Duncan Hines Brownie Mix: 2400 calories, 50 g fat, $2.39
1 can black beans: 315 calories, 1.75 g fat, $0.50
TOTAL: 2715 calories, 52 g fat, $2.80
PER SERVING (TOTAL/20): 136 calories, 2.6 g fat, $0.14
There you have it. And I had this thought… when I was in Japan I consumed more adzuki beans than any human really should (just soaking up the culture) and since they are amazing when sweetened, I think they would make a fantastic substitute for black beans. Would the brownies turn out maroon??? I think I’ll have to try it and report back. :)
I saw this recipe on that blog as well, and thought it looked really good! I’m not opposed to using beans for things that don’t include the word “chili” in the title – I think they add a great moist texture to baked goods. Way to go being brave and trying this recipe, even when you weren’t sure about it! :-)
I am super-curious to learn how these turn out with adzuki beans.
I would imagine that beans would make brownies really moist…
I love adzuki beans! And so cool that you were in Japan. My husband and I were supposed to go this summer but we had to reschedule for another time (later this year? next year?) after the earthquakes.