Do it! I double dog dare you!

I'll do it! I'll try to make them tonight.

 

Wow. I wonder who made that recipe up--they must have been desperate!! But I admit, I'm curious, and may just have to try it. LOL

 

I have a friend with a gluten allergy, and I'm going to email this recipe to her. She loves brownies, and hasn't found a tasty, gluten-free recipe. Maybe this is the one!

BTW, I wonder if it would work with Splenda?

 

I use splenda all the time, made brownies last night. Works pretty much like sugar, a slight difference in taste, but not bad, not bitter, all in all pretty good. We like it anyway.

I don't know if it's me doing something wrong or what, I have found a few recipes spelnda doesn't seem to work well in, like cookies. I think some recipes may need a spoon of regular sugar. In some recipes it requires sugar for the reaction to the other ingredients. Still haven't tried it though to fnd out. And I beleive I read somethng like that online before.

 

Same here, Donna. Tried Splenda with some things, and it just didn't turn out right. My mom is diabetic, and the fructose and honey won't work for her. So maybe I'll give the splenda a try!

 

Ok, I just got these out of the oven and we're eating them right now. They are good! made the recipe as directed, but left out the coffee. If I hadn't put the beans in myself, I wouldn't have known they were there.

These areren't quite as dense and moist as the regular kind, but they taste just fine!

 

Now I'm getting a slight bean aftertaste, but not enough to ruin the flavor or anything. I think I'll add the coffee next time, it should fix it.

My favorite boxed brownie mix is called "No Pudge." It is to die for! If I remember correctly, all you add is plain yogurt. They even have a mint chocolate mix. It is expensive, like $4 a box, but it sure is yummy!

 

No Pudge, sounds fat &/or suagr free.
I have to make everything dessert/ sweets from scratch.

 

I'll have to try that too, sounds good!

One of my favorite Asian things is the little THINGS, don't know what they are, filled with sweet red bean paste.
Oh, and sweet bean soup...yummy!

 

is it pastry, Gina, or like a bread?

 

Black beans are very good for diabetics and we don't use white flour for anything anyway.

I would have to change some of the other ingredients too, but I'm going to try them.

If they turn out good, I'll post my recipe changes here to make it diabetic and heart healthy.

 

They aren't bread OR pastry. Let me think how to describe it because it's really common and I know you know what it is, but I don't know the name.

It's white and a tiny bit translucent, but not white like bread and the texture is not at all the same.

The texture is like bread dough, except more jello like, although nowhere near like jello.

The taste is more like wet rice, except chewy, until you get to the bean paste.

Ya know, even to me that's sounding pretty yucky!
I think I'm gonna have a hard time convincing anyone of how good they are after all this!

 

Gina... Could it be Mochi?


Kathy

 

I looked it up and I think it is! Now I know the name. LOL
Whenever I went shopping it was usually just written in Chinese or something, so I never knew what to call half the stuff I bought.