coley_merrin | Brownies with a little twist (Reply)

Let me tell you of the times in which kitchen experiences are greatly impacted by good equipment.

(I am in love with my new knife.)

(My tiny, decrepit food processor makes life difficult.)

(My stand mixer is my right hand...I also need a new wire whip attachment because I accidentally bent mine to smithereens on fridge-hard butter. *puts on dunce hat*)

...Right. Brownies. Where was I.

So, I'd never have come across the recipe had I not been looking for something else slightly more specific. Basically I was looking for a recipe that didn't require baking soda or baking powder, two of the magical, magical things that make things rise. Not because I was out of them, but...Anyway. Very long story.

So when I saw "Black bean brownies" I kind of went, "Huh?" Not that I'm not familiar with beans in dessert, as someone who has heartily drooled over taiyaki and piping hot-off-the-presses momiji manju. Azuki beans just don't fly off the shelf at my corner store, if you get my meaning. When I found frozen edamame I all but tossed myself into the freezer case in shock! (Someone once asked me what curry was, as I was checking out with it. Me: ...)

The recipe I saw called for agave syrup...Also not something that tends to come around these parts. Now, I should have gone with my gut instinct and just made a simple syrup, but I was already making curry, so I took the lazy (er) way and used honey. I'm not a huge "weeee, honey" fan (I love me some honey-wheat pancakes and Honey Nut Cheerios, but a little goes a long way), and that was the only sweetener in the mix. If I make it again, I'll definitely use the simple syrup, because the honey kind of sets up shop a little stronger than is my personal preference. I like honey. I don't need to be assaulted with it.

However, despite that, and the fact that I halved the recipe, and therefore due to brain strain ended up with a slightly thinner product than I'd have liked (because my pan was a wee bit big)... And the fact that my food processor looked at those soft black beans and luxurious walnuts and kind of spit at them instead of, you know, processing them... They weren't bad at all! The walnuts gave it a nice texture, really. I mean, there's no flour in them at all. Most of the fat is from the butter (whoo) and the eggs (whee)...So, the usual. Haha. Definitely chocolatey and quite luscious though...(drenched in honey). And considering, it could have been quite a fiasco, I'm quite pleased. <3 And have orders from his highness to be making those again one day.