My life is complete. I have found my go-to dairy, egg, tree nut, and peanut free brownie. I don’t even need the corn, soy, and gluten-free part, but I’ll take it, because these brownies truly are that good. Really, what else do I need except a cute pair of new shoes to kick up while I eat these brownies?
So what’s really in these brownies? Here’s the ingredient list, and the directions call for pureéd chickpeas (I used white northern beans because that’s all I had), oil, and unsweetened applesauce.
What I liked about these brownies: I liked the fact that they stayed together. So many egg and gluten free foods that I’ve tried literally fall apart when I pick them up. I really like the fact that they tasted like brownies, and had the texture of brownies. It really reminded me of homemade or Betty Crocker fudge brownies. The directions were really easy, they went together well and came out of the oven amazing!
What I didn’t like about these brownies: The baking time took much longer than the 25 minutes specified in the directions, but that could be my oven not cooperating. It took closer to 40 minutes I think, and after so long I actually lost track of how long it took. They had a very slight gritty texture from the beans, but it was so slight that it didn’t bother me too much, and the fudgey taste helped me overlook the texture. I also didn’t like the fact that they didn’t stick around the house too long-they’re almost gone already!
***These opinions are my own. I was not compensated for this post, but was given this baking mix while at the Food Allergy Bloggers Conference (not just for bloggers). I simply want to share my thoughts on food allergy products to help you!