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Food on Fridays with Ann
My kids scrunched up their faces when I told them the main ingredient of my most recent batch of gluten-free brownies.
“That’s just gross,” one of them said. “Those things don’t go together at all.”
For teen girls, the idea of black bean brownies sounded wretched.
But when I whirred everything together and spooned the chocolate-y batter into muffin tins, I’d say everything went together just fine.
These little treats hit the spot when I was craving a bit of chocolate.
I used Minimalist Baker’s recipe. She made a vegan version; next time I’ll substitute eggs in place of the “flax eggs” to improve flavor.
Too bad I didn’t freeze them. Then again, maybe it’s okay since they didn’t last long anyway.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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