I Hate, Loathe, Despise, Detest Black Beans, Except when fixed like this...

Don't they look wonderful?

These are my version of

Black Bean Brownies!

Very Good!!!!

I found a recipe for these on several different sites.

This was the easiest version.

Take 1 can of black beans.

Rinse.  Pour the beans back in the can. 

Add water to the top.

Pour the beans and water into a blender or food processor.

Blend until smooth.

Add 

1 box of brownie mix.

I used 1 box of Gluten Free Chocolate cake mix.

Bake according to package directions.

I made 48 of these beautiful little cakes.

They are only 1 point each in Weight Watchers.

Now, remember,

there are no eggs or oil.

They are a little dry.

Eggs and oil would raise the points.

I also think using brownie mix would give these little cakes more moisture.

However, they sure do take care of a chocolate craving for me!!

If you have the extra points,

top each little cake with a Hershey kiss.

Pop in the microwave for 30 seconds.

O.M.G.

They are amazing!!!!

That's a total of 2 points per cake!!!

WOW!

Texas Sheet Cake--My idea of a great brownie!

As a young bride, I received this recipe from a more "seasoned" cook who was, and still is, a wonderful friend. Although I don't make this Texas Sheet Cake recipe any more, I can never forget the wonderful chocolate taste of this cake aka brownie recipe!

Texas Sheet Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla
• .
• Chocolate Frosting:
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

Preparation:

Cake
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.