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Vanilla Orchid wrote:I have tried two different recipes for black bean brownies, and they both had an unpleasantly mealy quality rather than a fudgy or cakey quality. What are these like?
kirstykay wrote:You can substitute one can of 100% Pumpkin for the black beans if you don't like the texture...the rest of the recipe stays the same.
dstewart wrote:I have to try this. Is this cakey, chewy, fudgy, or what in texture?
I made Chef AJ's black bean brownies on Friday. I used agave and maple (I ran out of agave, so it was 1 cup agave, 1/2 cup maple syrup). I used too much salt I think. But that aside, they were fantastic!
I cooked them in the Baker's Edge all-edges brownie pan, which worked perfectly to produce a texture that was a nice cross of chewy and cakey. There was absolutely no mealiness to the texture. I was amazed that there was no way at all to tell that it was anything but a conventional brownie--as if it had been made with flour, eggs, and oil. I think the reason it has such excellent structure is the protein of the beans.
Kiki wrote:I'll have to remember this thread for my next big chocolate craving. The day before you posted this thread, Shell, I made the black bean brownies in the Happy Herbivore cookbook. So disappointing.
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