Okay so I did this as an experiment using the recipe posted by floridagirl as a base.
Here's what I came up with:
They are delicious.
Here's the recipe I used:
-1 can of soy beans (15.5 oz) - They don't need to be black, the brownies will be brown anyway
**Some types of canned soy beans seem to have fewer net carbs than others. Just look at the label - there should be like 1-2 net carbs per serving
-1 stick softened butter (Stick it in the microwave for 20 seconds or so)
-1/2 cup unsweetened cocoa powder (I used Ghiradelli)
-3/4 cup Splenda (Could try Stevia - Splenda tastes better to me though)
-1 teaspoon vanilla extract
-1 teaspoon instant coffee
-1 good pinch of salt
-8oz cream cheese (You could probably use less, my brownies have quite a thick layer of icing)
-1/3 cup Splenda
-1/2 teaspoon peppermint extract (You can add more if you want it stronger, just taste it)
You will need a food processor for this recipe or something that can really puree the beans.
1. Preheat oven to 325 degrees F. Use the wrapper from the stick of butter to grease an 8x8 inch baking pan.
2. Rinse the beans in a wire strainer and shake off the water. They do not have to be completely dry.
3. Start with the beans and 3 eggs in the food processor and pulse until well-blended. Add the butter (preferably in chunks if it isn't really soft), cocoa poder, Splenda, vanilla extract, instant coffee, and salt. Continue blending until fairly smooth. The batter will be thicker than for normal brownies.
4. Pour most of the mix into the greased pan, leaving just a little bit on the side to swirl in the cream cheese icing.
5. Clean out your food processor and then add the 8oz (or less if you choose) of cream cheese, egg, Splenda, and peppermint extract. Blend until nice and smooth. Taste it to see if you want to add more peppermint.
6. Spoon and evenly spread the cream cheese icing over the brownie batter already in the pan. Take the little bit of the extra brownie batter and use a fork to swirl it onto the cream cheese icing.
7. Bake for about 20-25 minutes, or until the edges of the brownies start pulling away from the pan.
Note: I haven't really perfected the baking time as I've made this recipe once - the brownies themselves should be somewhat firm when they're done...cooling them takes the firmness a step further. Baking it less might give the cream cheese icing a better texture once it has cooled, but they still taste great as I have done them.
8. Allow to cool for an hour or more in the fridge. Cut em' up and enjoy!
There should be 16 2x2 inch servings since it's an 8x8 inch pan; here's the nutritional information:
3.09 net carbs (There's 2.19g fiber in each brownie)
162 calories, 73.3% fat, 19.2% protein, 7.5% carb
Thanks again to floridagirl for the original recipe. Hope you guys enjoy my adaptation.
And just another note; I'm not really in-tune with the finer points of baking and I still managed to produce these. Point is...they're really pretty easy to make even if you don't have a lot of cooking experience.