Rocco's Brownies

Jen

Absolutely terrible. What a waste of ingredients purchased. I ate one serving and the rest will go to the garbage disposal. I would be too ashamed to hand these to anyone else.

Cory

I thought these brownies were pretty yummy. I did edit the recipe a little to fit my personal tastes. I added an extra tablespoon of sour cream to combat the bitterness that everyone has mentioned. I also added about half the coffee because I'm really not a coffee person ( I used the Starbucks instant coffee). I also sprinkled a few almond slivers on top because in my opinion brownies gotta have nuts (this also helped with any texture issue). I will say make sure that you stain the beans and rinse them completely (their canning liquid is awful).

foodie819

I've tried this recipe several times and can't get my brownies to have a texture comparable to its fattening counterparts. What am I doing wrong? Also, the picture appears to show a teflon-like lined ceramic baking dish instead of the suggested glass baking dish. Can that make a difference in outcome? His pictured brownies have that same top-side appearance as regular brownies. How do I get that?

Rick

I just made the brownies, when they cooled and I tired them I threw them away, they were terribly bitter, the worst thing I ever made, if I can't eat them thet can't be ate. Very disappointed

AnnieWinFL

I have read all of these horrible reviews and I just want to add that I like them! There are 2 recipes out there... the ones I made are the ones at the top of the page here... with no flour. And, no, they didn't look like the picture but they were sweet and good when made with Truvia. I didn't like them with Splenda because they became bitter. They aren't like brownies but they are fudgy and sure do cure a sweet tooth without going back for seconds. Rocco's other recipes are spot on! Way to go, Rocco!

Vicki

I didn't like this recipe at all

LateenaQT

53 calories, or 157 calories ???So, I just made the brownies, and they aren't THAT bad...my question is this: I tried to configure all the nutritional information for these brownies, and the site i used (http://caloriecount.about.com/cc/recipe_analysis.php) gave me a COMPLETELY different analysis of the same ingredients. I don't understand why? It says that with this recipe that yields 12 brownies, each one has a value of 158 calories. What am I doing wrong? I needed to find out what the "points-plus" value was, and with the information i entered, it comes out to 3 plus-points. I thought it was only 53 calories??? I expected something totally different. Please let me know why the big discrepency...Thanx! P.S. - I <3 Rocco's pizza recipe! :0)

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Mary B

These brownies were just awful. There are better low cal brownie recipes out there.

Denise

This is the recipe from Dr Oz's website which is different than above:

Dr Oz: Black Bean Brownie Recipe
Ingredients:
15 oz canned black beans, rinsed and drained
1/4 cup unsweetened cocoa powder
1 tsp expresso powder
3/4 cup liquid egg substitute
3 tbsp whole wheat pastry flour
3/4 cup agave nectar
1 tbsp unsalted butter, melted
1 tsp vanilla extract
Rocco & Dr Oz Brownie Recipe
Directions:
1.  Preheat your oven to 350 degrees.
2.  Spray an 8×8 baking dish with non-stick spray.
3.  Place the black beans, cocoa powder, egg substitute, espresso powder and flour in a food processor.
4.  Blend until the mixture has no lumps at all.
5.  Add the vanilla, agave and butter.
6.  Blend again until everything is fully mixed.
7.  Pour the brownie mix into the greased 8×8 pan and bake for 20 minutes.
8.  Also, make sure to turn the 8×8 baking pan halfway through.
9.  Turn the temperature down to 300 degrees and bake for another 5-8 minutes or until a toothpick comes out clean.  Be careful not to overcook the brownies either though!
10.  Let the brownies cool completely until they reach room temperature.
11. Place the brownies in the fridge for 3 hours.
12.  Cut them into 12 squares and serve.
13.  Make sure to refrigerate any of your leftover Black Bean Brownies!

Ali Baba

I was going to try the brownies but based on the reviews I think I will stick with mine. The following has 150 cals and 2.3g fiber. Easily tweakable (e.g. the chips adds 70 cals per brownie). Note: natural ingredients, applesauce is an oil and sugar substitute....



20 Dark Brownies

Ingredients

½ cu light brown sugar

½ cu raw sugar

1 cu unsweetened applesauce

1 tbs egg wt mixed with ¼ cup water

¼ cup soy milk

1 ½ tsp vanilla extract

1 ½ tsp apple cider vinegar

1 ½ cu whole wheat flour

¾ cu cocoa powder

1 tsp baking soda

½ tsp sea salt

1 ½ cu chocolate chips (darker the better)



Directions

17 to 20 mins at 375°

9x13 inch dish

Michel

I baked these to the letter. Brownies didn't look like the picture and tasted like bitter chocolate

Lynette

Just go for the real thing in moderation and do another lap around the block or something. I made these and they were TERRIBLE!!!! I tried one and then threw out the entire pan. I had to eat a fun-sized Three Musketeers bar to get rid of the nasty brownie aftertaste.

Debbie

I don't like the brownies, but maybe it's because I can't get past the black beans being in there. Knowing that, I can taste them. My daughter, an adult, thinks they're delicious, the most wonderful brownies ever, and wants the recipe.

The brownies pictured could not be from this recipe the way I made it. I thought maybe my pan was too big, 9" round. Or maybe because it wasn't glass. You didn't say why glass? Or maybe my oven is still cooking too hot. How many PACKETS of generic Splenda? Seems as much as the recipe called for would make it way too sweet.

Rocco, you need to make a comment somewhere about this issue. IS there a typo in the original printing? Can you explain the discrepancy between what we're taking out of our ovens and the brownies in the picture?? Otherwise, I fear, your book sales will suffer, even tho people are saying all the other recipes are great.

Liz

About the worst thing I've ever tasted... Disappointed:(
I wish Rocco would try to use this exact recepe and see if he still likes them...it's not possible...

CrystalT

I made the brownies yesterday. Ok! Its a matter of having to get use to something thats different. For the most part the texture was good. Thinking about next time cutting back on the espresso (seemed a bit strong) and adding more vanilla. Its going to take a little tweeking to get them to what my kids are use to and keep them at least 53cals.

Yolanda

I saw the recipe on the Doctors and had to try.

Note: I followed the recipe minus the expresso powder. Instead I used vanilla instant coffee (comes in packets...took about 3 packets).

For being healthier than the normal alternative, I think these are great! I'm not sure why everyone is saying they are so bad. Of course they aren't like amazing, fat-loaded, sugar-loaded brownies most everyone would enjoy. Instead, these taste like dark chocolate (and in my case, vanilla) brownies that are light and satisfying.

Interesting enough my brownies looked like real brownies but I cut the tops (to break the dense look open). Seemed to mimic really well.

Finally, I am not a baker nor a great cook. I do random things and this seemed to turn out well for me. To those who still need a healthier, diabetic friendly option, do try these. Maybe substitute expresso powder with instant coffee.

Jolene

Sad to find the comments on this site, after I had made the brownies. I watched the Dr. show this week with Rocco on promoting his book. Went out and bought it, because of how great everyone said the book was. Made the brownies today. NOT GOOD! Wish I had read reviews from average people before purchasing the book.

Sherry

Try this recipe! It is really good!!!


Black Bean Brownies RecipeServings: 9
Description:
Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.


Ingredients:
•15 ounces black beans, drained and rinsed
•2 whole bananas
•⅓ cup agave nectar
•¼ cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•¼ cup raw sugar (optional)
•¼ cup instant oats
Instructions:

Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.

cass

i think the big problem with this is that the 24pgs of truvia is so off!! if you read the start of the book(rocco's can't live-without ingredients) in the sugar substitutes he says that 4tsp of splenda is the same as 4pkgs of tuvia. if that is true then the recipe is wrong! it should only be 16 pkgs of truvia. maybe thats the problem? but omg i could not stand the smell of them! as a great chef i think he needs to tell his fans that there is a problem and how to fix it!! im a pastry chef and thats what i would do.

Cathryn

Surely there is a mistake in the recipe. They were bitter and horrid.