misty
Junior Member
Posts: 120
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Post by misty on Feb 22, 2013 8:00:32 GMT -5
I know there was but can't find it a topic on the Special Agent Brownies. I need to know what size pan to use and anything anyone has learned making these this week will be my 1st time.
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Post by Emily on Feb 23, 2013 16:20:10 GMT -5
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misty
Junior Member
Posts: 120
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Post by misty on Feb 23, 2013 18:45:15 GMT -5
Yep notes made thanks
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Post by steffanie3 on Feb 24, 2013 0:31:52 GMT -5
Mine are cooling right now, excited to try
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Post by nutmeg on Feb 24, 2013 19:14:50 GMT -5
What did you think of them, Steffanie? I tried these early on and my comment by them in the book is Blergh! I need to try them again as I have found that my tastes have changed.
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Post by steffanie3 on Feb 25, 2013 16:47:35 GMT -5
We are really enjoying them. I made two batches and did the one for my children is sweetened with honey. They might be worth giving another try
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misty
Junior Member
Posts: 120
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Post by misty on Feb 25, 2013 21:14:36 GMT -5
They are on for Wednesday here I will post our thoughts then.
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Post by angieg on Feb 26, 2013 13:17:40 GMT -5
BTW, the cinnamon version posted on FB is really great (with white beans). Easier to sweeten than chocolate.
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misty
Junior Member
Posts: 120
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Post by misty on Feb 26, 2013 14:25:38 GMT -5
Oh I like the white bean idea, as I am not a chocolate lover (though my family is). could you post the white bean/cinnamon recipe please
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Post by mamamomo on Feb 26, 2013 16:00:24 GMT -5
Here you go misty: (copied from FB file) Cinnamon Roll Cake by Lyn Conrad Using the Special Agent Brownie Cake recipe (pg 382) Instead of black beans I used great northern beans Instead of 4 Tablespoons of cocoa I used 2 heaped tablespoons of cinnamon I then cut back on the stevia powder just a little. For the frosting 4oz cream cheese 3 heaped tablespoons of coconut oil few dashes of lemon juice 5 teaspoons of truvia, ground into a powder mix all the frosting ingredients together until nice and fluffy, spread over cinnamon cake.
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Post by Jessica on Feb 26, 2013 22:29:58 GMT -5
Misty, I bake mine in an 8x8 for 40 min and love the thickness of them
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misty
Junior Member
Posts: 120
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Post by misty on Feb 27, 2013 7:52:51 GMT -5
Oh I love the sound and I can almost smell the cinnamon throughout my house! Thanks
Anyone try replacing the cocoa with PB? And then also the black beans with the white beans? Now you all have me inventing things in my head. We'll be having brownies for a week with all the next mixes!
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Post by Lora Lee on Feb 27, 2013 11:09:53 GMT -5
And you can share all the successes here for us to try! :-) Yay!
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misty
Junior Member
Posts: 120
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Post by misty on Mar 7, 2013 7:55:20 GMT -5
We made these last night both types. My family LOVED them. The brownies were great, moist and so very good. You had no idea they were made with beans. My dh was amazed. We also made them with the white beans and cinnamon and they were equally good, moist and no bean flavor. Another hit for the THM team! Everyone should try these you will be amazed. Also, who thought you could make brownies so easily.
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Post by mamawebb on Mar 7, 2013 19:47:05 GMT -5
it was just my dh's rebirthday this week (the day he accepted Christ 7 years ago, lol) and I made the brownie cake, tho I added one tbs each of almond meal and ground golden flax. And prob more sweetener than called for. I made pearl's quick icing for the top. I used the black beans, and wow! we were amazed! i can't wait to make them again...like I seriously can't stop thinking about them - yum! my brain was just boggled that they were flour free. I don't even like cake that much. But these, these I liked. no beany flavor, and not eggy either. yaayy!
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