The weekend is here and for us, that usually means a little time with our families. We love getting together with everyone and doing the family dinner thing; and our loved ones are so great about accommodating my corn, gluten and dairy allergies. Believe me, I can be a pain to cook for! Lol
I like to lighten their cooking load anyway I can by bringing a dish and was so excited when I found this dessert recipe that everyone could enjoy. Black Bean Brownies.
Ok how many people just said “ew”? Well you my friend are oh so wrong. Once upon a time I stumbled across a favorite blog of mine called Chocolate Covered Katie. It’s a vegan, allergy friendly dessert blog, and all of the recipes I’ve tried are really really good, especially for being allergy friendly. I mean tell me these don’t look delicious???
And bonus, they are very low in calories and super healthy. I’ve made them twice before my current debacle and they turned out unbelievably fudgy and amazing, as any self-respecting brownie should be. Enter story of my current batch. I was in a hurry, but was determined to create a Martha Stewart moment in the midst of multi-tasking.
I got to the end of all of the measuring and mixing and tossed in the last fateful final ingredient. Baking….soda. Nooo!!!! Commence desperate Googling. See the recipe calls for ½ tsp. of baking powder. I learned a valuable lesson that day friends. You CAN substitute baking soda for baking powder when it’s done intentionally…from the beginning of the recipe. See result of desperate Googling here. BUT in this case it resulted in this…
A great recipe for “Weird Chocolate Bread”. Think it’ll catch on? Me either.
But, seriously, try this recipe…just make sure you aren’t multi-tasking too many things when you do 😉
