I did make them, didn't have a lot of luck with them turning out well. maybe it was just me but I do have some professional training in that area. we enjoyed the peanut butter cups way better. Maybe it was just me.......I thought perhaps something was amiss on the recipe. I'm not sure, or like I said, maybe it was me. other things in there turned out well though and we liked them a lot.
I have not tried this recipe because maple sugar is so cost prohibitive ($25 a pound here!), but I have tried other vegan brownie recipes. I have one that I use fairly regularly (in fact I was going to make some tomorrow too...must be a chocolate kind of day!) What is yummy is I substitute applesauce and walnut oil for the oils in the recipes. It makes them lower fat and the walnut oil is FABULOUS!!
Ohh walnut oil sounds wonderful! Sounds expensive though? I hope not, I can't be buying $25 maple sugar AND expensive oil all in one day! Haha I hope these brownies turn out well for me, I've got a craving for brownies. What went wrong with your batch Melanie? Was it just the flavor?
Also, has anyone tried black bean brownies? I've been seeing a lot of recipes for them, but am hesitant to try.
WOW.. unrelated to the brownies in the book, but I think I may have come across the BEST vegan bakery in the world! I recently won a box of Krissy's Cookies and they arrived at my doorstep last yesterday. I CANNOT PUT THEM DOWN and think that everyone should treat themselves, RIGHT NOW. thank me later. hopefully you have more self control than I do..
So, I made the brownies last Monday and they came out delicious but I don't think I would call them "brownies". The chocolate topping becomes a solid brick once it cools in the fridge. This actually turned out to be a good thing once I discovered that the cake part would not keep it's shape and fell apart instantly. The fudge top became a fudge plate!
I did use a few substitutions: all purpose wheat flour instead of the all purpose rice flour, carob powder instead of cocoa, and 1 c brown sugar with 1/2 c white sugar instead of maple sugar. I put the pan on the middle rack and only had to cook it 10 minutes longer than directed. It never "bubbled over".
Please let me know if anyone else has success!
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