Feeling inspired by last month’s Daring Bakers’ Challenge, I spent some time reading other people’s creations for the challenge. I came across a black bean brownie recipe on a site I enjoy called The Gingered Whisk. It had a bit more sugar than I usually like to use but I had received consistent feedback recently of insufficient sugar in my baked goods (I just need to complete their reprogramming). So I decided to make the recipe exactly as Jenni had recorded it. The only change I made, inadvertently, was to use a Chinese black bean (not like the salty bean used in black beans sauce but not the same as other black beans I have seen). It seemed to work out ok.
Here is the link to Jenni’s recipe – brownies
Feedback has been very positive, including from the husband but also, more significantly, from my dad, who offered a “good”. I am not sure it will become a regular, given the sugar, but I’m definitely happy I tried it.