Recipe 3 of the 12 Days of Pintos came about faster than I had planned.
My grandson was helping me research recipes and saw the brownie recipe.
He had to have them “right now.”
Since I had the foresight to cook extra pinto beans, I decided they were destined to go in this recipe.
The original recipe linked above is vegan.
However, I made changes that made it vegetarian and allergy friendly for me.
I replaced the flax seed with one egg.
I used Sunbutter instead of peanut butter.
I used turbinado sugar and went with the 1/2 cup.
I also used corn oil instead of coconut oil.
Please ignore the flash.
I basically tossed it all in the food processor and let it mix until I had a batter consistency.
This shows the color better. I divided it into 12 portions and baked it for 23 minutes.
This is the baked results.
These are quite good!
They have a nice texture and the flavor is good.
They’re not super sweet, but I did not add any chocolate chips or other add ins.
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