Comments on: (Wholesome) Double-Chocolate Brownies http://www.cookiemadness.net/2007/11/wholesome-double-chocolate-brownies/ A Batch of Cookies Almost Every Day Thu, 09 Feb 2012 02:27:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lisa Ernst http://www.cookiemadness.net/2007/11/wholesome-double-chocolate-brownies/comment-page-1/#comment-8450 Lisa Ernst Wed, 14 Nov 2007 18:17:39 +0000 http://www.cookiemadness.net/?p=1182#comment-8450 Hi Anna, I made the brownies this morning, and they turned out really well. I was a little concerned if my flax substitute would work, but it was perfect (see post number 8 above for details). I added 2 tsp white vinegar, as most dark chocolate cakes and brownies call for that when eggs are absent. I also added ½ cup pecans and about 1/4 cup soy milk because the batter was very dry. I made a dark chocolate ganache topping for my portion (my husband didn’t want anything added). The brownies definitely have a dark chocolate taste and I think the prune puree enhanced it in some way. I ground the oats in our seed grinder (a coffee bean grinder that we reserve for other things). The oats ground down to a fine powder but still had a subtle graininess in the final product. My husband loves them and I would definitely make these again. Thanks for the great idea! Hi Anna, I made the brownies this morning, and they turned out really well. I was a little concerned if my flax substitute would work, but it was perfect (see post number 8 above for details). I added 2 tsp white vinegar, as most dark chocolate cakes and brownies call for that when eggs are absent. I also added ½ cup pecans and about 1/4 cup soy milk because the batter was very dry. I made a dark chocolate ganache topping for my portion (my husband didn’t want anything added). The brownies definitely have a dark chocolate taste and I think the prune puree enhanced it in some way. I ground the oats in our seed grinder (a coffee bean grinder that we reserve for other things). The oats ground down to a fine powder but still had a subtle graininess in the final product.

My husband loves them and I would definitely make these again. Thanks for the great idea!

]]> By: Anna http://www.cookiemadness.net/2007/11/wholesome-double-chocolate-brownies/comment-page-1/#comment-8355 Anna Sun, 11 Nov 2007 17:12:46 +0000 http://www.cookiemadness.net/?p=1182#comment-8355 Hi Lenore, I'm all for experimenting, but be careful. These brownies might now work with splenda. The 8 ounces (weight and volume) of sugar provides significant structure and Splenda weighs much less. Using flour would alter the texture and nutty oat taste. If you have flour and Splenda around, you might want to just grab a recipe off Splenda's web site. But good luck if you do decide to experiment! Hi Lenore,

I’m all for experimenting, but be careful. These brownies might now work with splenda. The 8 ounces (weight and volume) of sugar provides significant structure and Splenda weighs much less. Using flour would alter the texture and nutty oat taste. If you have flour and Splenda around, you might want to just grab a recipe off Splenda’s web site. But good luck if you do decide to experiment!

]]> By: Lenore http://www.cookiemadness.net/2007/11/wholesome-double-chocolate-brownies/comment-page-1/#comment-8353 Lenore Sun, 11 Nov 2007 17:00:24 +0000 http://www.cookiemadness.net/?p=1182#comment-8353 I am most definitely going to try these this afternoon; I may sub Splenda for the turbinado, just to see if it's possible with these without altering the texture too much. Do you think regular flour could be used instead of the oats? I am most definitely going to try these this afternoon; I may sub Splenda for the turbinado, just to see if it’s possible with these without altering the texture too much. Do you think regular flour could be used instead of the oats?

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