It’s been a while since a recipe graced this blog. It’s kind of pathetic considering that’s one of the reasons why I started this blog in the first place, but life happens and I don’t always have access to my kitchen in this fortressed house of mine.
I’ll have you know the kitchen gods and goddesses were on my side (with the exception of the coffee maker breaking :0). I was granted access to a vintage kitchen and it didn’t even matter that the appliances were 40 years old.
I was cooking up a storm down there and rekindled my immense love for water boiling, eggs frying, and brownies baking. I cannot wait to finally have my own place (which will hopefully be happening sooner than later)
I honestly hate taking a forced hiatus from cooking. It’s as if a part of me isn’t fed. (pun intended)
I have been hearing about flour and dairy substitutes for years, but never bothered to actually construct a recipe with them myself. I was in the mood for chocolate (of course) so I did a quick search on the internet and found Happy Herbivore’s recipe for these brownies.
I did a little tweaking as always, and here’s what I came up with. (Yielded about 16 brownies, BTW)
(I actually tried tricking the adults (yes, I said adults, they act like children at times) into believing they were actual brownies, but to no avail. I come from a long line of sugar addicts, so of course “it wasn’t sugary enough”.)
These were scrumptious. Almost a fudge-y like consistency. I wasn’t able to taste the black bean. The banana and sugar ratio worked out well for my tastebuds at least.
I topped these with some plain Chobani yogurt and chocolate chips because there is no such things as too much chocolate!
Have you ever tried bean substitutes in recipes?
Peace, love, and brownies!