Bean Brownies (SOO soft and yummy)
1/2 TSP Vanilla Extract
1/2 Cup Cocoa Powder
1 Cup Chickpeas (Cooked)
5 1/2 TBS Agave Syrup
3 eggs (MUST ONLY use an Egg replacer. No Flax, apples, Bananas, etc,)
1/4 Cup non-dairy Chocolate chips(I love dark)
1/4 Cup nuts (Optional)
#1. Preheat to Oven to 375f
#2. Mix in a blender Vanilla, cocoa powder, Chickpeas, agave syrup, and blend till smooth. NO LUMPS!
#3. In a bowl make the "3 eggs"(4 1/2 TBS Egg Replacer powder and 6TBS water)
#4. Add the bean mix into the bowl with "eggs" and mix together.-Add Chocolate or nuts if using)(It may seem very watery almost)
#5. Put into muffin tins and bake for 20 MINUTES(Poke it with a toothpick to see if they are done)
#6. Let it cool.ENJOY =D
Source of recipe: I have Celiace Disease so I cant cook with most flowers so I came up with this brownie when I heard beans were a really cool thing to bake with in cookies and stuff. I love these brownies and I never liked Brownies before this.
SO HOW'D IT GO?
W/e egg replacer you have just follow that one. The egg replacer I have says thats how much I need.
And the resipe never came form a magazine. I made it up.
I think the recipe has a typo. Surely it should be 4 1/2 tsp (teaspoons) egg replacer with 6 tbs water, not 4 1/2 tbs (tablespoons). The back of my box recommends 1 1/2 tsp powder to 2 tbs water for 1 egg.
actually, this recipe is a veganized version of a cake i have in a cooking magazine from long ago and far away. that recipe calls for spreading the finished product with an orange apricot spread. i wonder if they will bake in a standard brownie pan? i will have to try this.
I can't say I really enjoyed these....the batter was amazing and I loved it, but for some reason when they cooked, the flavor just did not work for me. It was very strange and I have no idea why this happened...