Easy black bean brownies3/1/2024 The texture was melt-in-my-mouth wonderful, but I was wondering if there were a way to get it more fudgey since I also do love fudgey brownies? So I exercised some self-control and only ate 1/4 of the tray. I tried this recipe today and it was awesome! I ate the first piece, stared at the rest at the tray and thought ominously, These brownies are in serious danger! I seriously could’ve consumed the the whole tray if it weren’t for the fact that it was dinner time. I will never use flour in brownies again! It also makes me wonder why I ever made brownies with flour in the first place. Thank you for this awesome recipe, I absolutely love it! This one is getting printed out for sure because I don’t want to risk not having access to my internet bookmarks and being without it. I look forward to trying another batch with the peanut butter substitution to see how it turns out. I made a second batch today to take to a barbeque. They were so rich and chocolaty, I could not taste any bit of the beans. Don’t get me wrong, these other recipes didn’t taste bad… but if I was expecting a brownie and got this other treat, then I would be furious! (I am a bit of a chocoholic and have a horrible sweet tooth and I take my treats VERY seriously!) But let me say that you have hit it out of the park with this recipe! I made a batch yesterday and they turned out fantastic. I put the word “brownie” in quotes because for the recipes that I have tried, they resembled brownies only in color and shape. Katie, you are a genius! I have found and tried to make black bean “brownie” recipes in the past and they were epic failures. If you want the alterations, I made notes! I don’t think I can post pics on here, but I can type it out. I prefer to sweeten with dates on most variations, as they give a caramelly flavor! I’m going to experiment more with lavender, orange, ginger, pumpkin spice, ect. I’ve tried cherry amarreto, coconut almond, peppermint, peanut butter, Earl gray, and raspberry white chocolate. When mixing different kinds, they become a great texture of not too dense, not too cakey, if you’re not into the super fudgy brownies. White beans, when used alone (I like to call them blondies), created a more cake-like texture (fluffier). I’ve used cannellini, kidney, pinto, great northern, rosada, and of course black, and I’ve mixed them all together in different variations. So I made these brownies and love them! I did a ton of experimenting with them to see what I could do to change the flavors and this is what I found:Īny bean works.
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