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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