These won’t completely replace those lucious, dark, decadent brownies we love, but they are an interesting option. I’m still trying to assess the science involved that made them sweeter after they cooled, so cooling them is a very important step.
If, like me, you are a chocolate fan, these are definitely worth a try.
I watched Rocco DiSpirito launch his new cookbook, Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories
on Good Morning America last Monday. He demonstrated a recipe that I really, really wanted to make but I’m a little afraid of it: Black Bean Brownies. I’ve read other similar recipes on the web and have not yet just done the deed. The brownies looked very dense — almost like fudge — and Sam the weatherman was raving over them. Later when I looked up the recipe on line people who had tried gave the recipe less than stellar reviews. I’ve looked up some other options and I’m going to give the Vegan brownie recipe a try tonight (watch for tomorrow’s review) using Splenda instead of sugar.
BUT if you can’t wait to be adventurous, here is the Rocco DiSpirito recipe as reprinted from the GMA website.
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These won’t completely replace those lucious, dark, decadent brownies we love, but they are an interesting option. I’m still trying to assess the science involved that made them sweeter after they cooled, so cooling them is a very important step.
I watched Rocco DiSpirito launch his new cookbook, Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories
