Try using cupcake paper liners instead that is what I have done and when they cook you just peel the paper off.....So if you had more batter left over make more...don't feel jipped...you'll will have to refigure the points based on the 'brownie mix' nutritional info divided by the number of brownies you get....

This was 1 of my favorite recipes when I did the selection plan but I can't remember how much of what. It was made with jello, can of pineapple & buttermilk. I'd really appreciate it if someone posted it. Has anyone converted it to points? Thanks!

BUTTERMILK SALAD

1 pkg strawberry jello (6oz)
1 can crushed pineapple (20oz)
2 c. buttermilk
1 c. chopped pecans
1 Cool Whip (9oz)

Combine jello with crushed pineapple and heat. Do not boil. Add the buttermilk, nuts and Cool Whip. Mix and refrigerate until congealed.

Taken from
Our Blended Heritage
First United Methodist Church
Cochran, Georgia
Miss Louise Wilder

Thank you, I actually found it last night. Can someone convert this to points please. The WW recipe is:

1 can unsweetened 20 0z crushed pineapple
1 pkg (6 oz) sugar free jello
2 cups low-fat buttermilk

The instructions are the same but no Cool Whip or nuts. I guess you could add the lower cal Cool Whip. This sounds gross but it is really good!

Tonight at our meeting someone was asking about a brownie recipe that was made out of black beans does anyone have this recipe and how many points that it is per serving? Thanks for the help

Okay I found it. I don't know why I didn't try the search bar on my computer.
Thanks for the help

Here, I found this one in Mothering Magazine Online. You could prolly use unsweetened applesauce instead of oil and half the egg yolks, and limit the nuts in this to cut some cal. and fat. I wanna try this!

Black Bean Brownies

By Cathe Olson Author of Simply Natural Baby Food available at simplynaturalbooks.com
Moderator of Mothering's Good Eating! Discussion Forum

I cannot take credit for the idea of using black beans in brownies. The original recipe was from "The Brilliant Bean" by Sally and Martin Stone. However, I have modified it to use half the amount of butter, maple syrup for sugar, and grain coffee substitute instead of real coffee. Even with these changes, this is a rich, moist, fudgy brownie that is sure to satisfy your chocolate craving. Best of all, you can feel good that you are getting lots of calcium and protein from the beans and eggs. There is no flour in this recipe either for those on a low-carb or gluten-free diet.
4 ounces unsweetened baking chocolate
1/2 cup butter or coconut oil
4 eggs
3/4 cup maple syrup
2 cups or 1 (15-ounce) can black beans, pureed
2 1/2 tablespoons instant grain coffee substitute (like Cafix or Inka)
1 cup chopped pecans, walnuts, almonds, or other nut

Preheat oven to 350 degrees. Oil or butter an 8-inch baking pan. Melt chocolate and butter or oil together in small saucepan. In mixing bowl, beat eggs and maple syrup together. Add melted chocolate mixture and beat well. Beat in bean puree and coffee substitute. Fold in nuts. Pour batter into prepared pan. Bake 40 to 45 minutes, or until set. If you press your finger in the middle, it should make a little dent. Don't overbake. Cool. Cut into 2-inch squares.

Yield: 16

Note: Puree beans in food processor or blender. If using food processor, chop nuts first and set them aside. Then puree beans. That way, you only have to wash the food processor once.

I'll post this 1 just for a reference


Black Bean Brownies

1 Box Betty Crocker Low Fat Fudge Brownie Mix
1 (15 oz.) Can Black Beans, rinsed and drained
1 Cup Water

Preheat oven to 350 degrees. Puree the beans and water together until smooth. Stir into the brownie mix until combined. Spray a 9X13 pan with non-stick cooking spray. Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Cool completely and then cut into 24 pieces. Don't worry, you can't taste the beans. This brownie is more like a dense cake like brownie.

Serves: 24
Per Serving: 102 Calories; 2g Fat (15.2% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat. WWP: 2

Thank you, I am going to try these this weekend.

Does anyone know the recipe to make your own "no pudge" brownie mix rather than buying it?

I have this one posted someone a while back but have never tried them

1-POINT BROWNIE

3/4 C flour
1/4C plus 2 T cocoa powder
1/2 C sugar
1/2 C Splenda
1/4 tsp baking soda
1/4 tsp salt
1/3 C unsweetened applesauce
3 egg whites
1 tsp vanilla

Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.

16 servings, 1 point each


These are cakey brownies rather than fudgy brownies. I think they are as good as the No Pudge mix, and they are only 1 point instead of 2 points. I usually cut these into 8 servings for a nice-sized 2 point brownie.

Tip: I found unsweetened applesauce in single-serving containers. That way I don't have to open a big jar of applesauce when I want to make these.

I reposted my old recipe for brownie or muffins that could be made a mix also- the original post was so old that it doesn't always come up on searches anymore. Here is the link: Christine's Chocolate Muffins...or Brownies Mix

These were cookies - I don't remember if I got them through a Weight Watcher meeting or a womans magazine (the weekly ones at the checkout register) but I lost my recipe and I miss these.

Do these ingredients look familiar to anyone?

Lofat Brownie Mix
Bran (Oat or Wheat)
Orange Juice

I think these were pretty much the only ingredients but I can't remember the quantities of the bran and the orange juice (yes, I know what you're thinking .... a really adventurous/desperate woman would experiment!!!! Aaahhh there lies the rub!!! I'm not that adventurous - desperate maybe, but not adventurous

Can you help me out please?

Betty (wish I had a snappy tag line too!)

I know what recipe you are talking about and I even have the original article taped into my WW spiral notebook. It came from Woman's World magazine in 1999.

High Fiber Chocolate Cookies

Makes 24 cookies
91 Calories
2 grams Protein
1 gram fat
9 mg cholestrol
19 grams carbs
58 grams sodium
3 grams fiber
1 point each

1 box (15.1 oz.) low fat fudge brownie mix
2 1/2 cups unprocessed wheat bran
1 cup calcium and vitamin-C enriched orange juice

Preheat oven to 375. Coat 2 baking sheets with non-stick cooking spray.
Combine all 3 ingredients. Drop by 2 TBS 2 inches apart.
Bake 12 minutes (centers will be soft)

I found it easier to put into a mini muffin tin. I think they actually taste better the next day. They seem to be moister.

I know what recipe you are talking about and I even have the original article taped into my WW spiral notebook. It came from Woman's World magazine in 1999.

High Fiber Chocolate Cookies

Makes 24 cookies
91 Calories
2 grams Protein
1 gram fat
9 mg cholestrol
19 grams carbs
58 grams sodium
3 grams fiber
1 point each

1 box (15.1 oz.) low fat fudge brownie mix
2 1/2 cups unprocessed wheat bran
1 cup calcium and vitamin-C enriched orange juice

Preheat oven to 375. Coat 2 baking sheets with non-stick cooking spray.
Combine all 3 ingredients. Drop by 2 TBS 2 inches apart.
Bake 12 minutes (centers will be soft)

I found it easier to put into a mini muffin tin. I think they actually taste better the next day. They seem to be moister.