I’ve yet to try making traditional brownies. To be honest, the sheer amount of chocolate, sugar and butter that seems to be involved scares me a little. I followed this recipe pretty closely but did make some substitutions:
- I couldn’t find black beans so I used red kidney beans instead
- Not being vegan, and not having flax on hand, I used actual eggs rather than flax eggs
- I measured out the amount of sugar specified (1/2 cup) but only ended up using about 2/3 of it
- The mixture was a bit too dry so I added a few tablespoons of water bit by bit to help with combining all of the ingredients.
- I whacked the batter into a square tin to bake for around 20-25 minutes at 180°C, and then left it to sit in the oven for a little while with the door open.
- The texture of the brownies was quite soft and on the fudgier side due to the lack of flour. I’d describe the taste as rich and dark. You cannot taste the beans but I do attribute the slight creaminess of these brownies to the usage of beans.
- I should have added some walnuts to provide a bit more complexity.
Breakfast: Overnight oatmeal with chia seeds, cacao powder, desiccated coconut and dried mulberries + banana spread with peanut cacao butter
Lunch: Sweet potato, hummus, carrots, chicken and baby broccoli
Snack (not pictured): Peach + cashews
Dinner: Rice with cauliflower, tofu and meat + Quest cookie dough bar (this was actually a pre-dinner snack)
Snack: Blueberries + some potato (not pictured)
Breakfast: Overnight oatmeal with cinnamon, mulberries, half a banana and frozen blueberries + the other half of the banana with some peanut butter
Snack: Unsalted roasted cashews
Lunch: Meatballs + roasted carrots and onions + nectarine
Snack: Yoghurt with granola
Dinner (not pictured): Rice with vegetables + lebanese bread with cheese + unsalted roasted cashews
Snack: Vanilla ice cream with blueberries + some more unsalted roasted cashews (not pictured)
I used this recipe as a base but doubled the ingredients and made some substitutions:
- A bit less than 2/3 of the sugar that was called for (the 8 tablespoons that I ended up going with were not completely filled)
- Self-raising flour instead of all-purpose flour, which also meant that I omitted the baking powder and baking soda
- Plain yoghurt rather than flavoured yoghurt
- Coconut oil (4 tablespoons) instead of canola oil
- The initial mixture turned out a bit lumpy. I suspect this was due to the cold wet ingredients making the coconut oil solidify. Switching from my wooden spoon to the electric mixer more or less solved the lumpy dilemma.
- They tasted fine, nothing phenomenal, slightly… cheesy due to the yoghurt. Texture could’ve been a tad softer/more moist.
- Yield: 24 mini muffins and 6 regular muffins.
Breakfast: Overnight oatmeal with cinnamon, cacao nibs, sunflower seeds & dried mulberries + sunflower seeds wholemeal sourdough with cheese & soft boiled egg
Lunch: Two xoi khuc (mung bean and meat in spinach casing with sticky rice on the outside) + mango
Snack: Yoghurt with granola
Dinner: Potatoes, choko, meatballs with mustard + Whittaker’s Peanut Butter chocolate
Snack (not pictured): A potato and some more meatballs with mustard