For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
[simplylinked list=998a12db-9a59-46a2-82b9-0993fe9bc750]
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.
* * * * *
Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
Smaller button for various uses
What a creative idea! They look just like the Brownie Bites at HEB. Our daughter always sighs as we go by because they have wheat in them. Just around the corner is the HEB Gluten Free section so we select a consolation treat, which are a substitute
but delicious. Thank you! Looking forward to baking up a batch this weekend for back to school lunches.
I think they’re going to taste better with eggs–I’m allergic to a lot of things, but I’m still okay with eggs. For now. 🙂
Let me know what you think! I think the high quality chocolate is key.
BTW I used eggs and the consistency turned out just fine. I also added 2 squares of unsweetened baking chocolate, which was also a good adjustment. (Warning: though my VitaMix can grind almonds easily, it didn’t do too well when I put the chocolate squares in it. Almost killed my favorite kitchen appliance.)
I copied her recipe and will definitely try them. I will use real eggs.
Let me know what you think, Hazel. I haven’t tried it with real eggs yet, so I’m curious if that improves flavor.
Oh yummaroo! These look great. Of course I’ll have to wait for colder weather as our only oven is in the wood cookstove. These are something to look forward to…
Blessings.
Well, that sounds like a fun first dessert for you, Darlene!
I was really excited to see this! I’ve tried one black-bean brownie recipe a long time ago and wanted to try another recipe. So I made them today, and…
I tasted one, decided it didn’t taste right, and then read the label on the bean can. I thought I was using plain black beans, but I used Rosarita refried black beans . . . which includes jalapenos, garlic, onions, and other spices! Yikes. I guess I’ll have to try again. It was one of those DUH moments for me. :-\
Oh, that is so funny! I remember one time making some muffins using an unmarked container of frozen fruit I had in the freezer. I made the muffins and bit into one fresh from the oven, but things didn’t taste quite right. I chewed and chewed that bite trying to identify the flavor. Then I looked at it and remembered I had opened a can of clams one time….
I had to come back to tell you my brilliant idea. 🙂 I was ready to throw out the whole double batch, but I can’t stand throwing away good ingredients. Then I remembered I had a load of leftover chicken mole (which has cocoa and sugar in the recipe) in the freezer. So I’ll use the brownies with the chicken to make a chicken mole casserole.
You…are amazing.