tag:blogger.com,1999:blog-3219353989570942933.post2108706137591510381..comments2023-08-09T00:51:55.628-07:00Comments on Modern Vintage Cooking: Chocolate Fudge Walnut BrowniesKaitlin Forsterhttp://www.blogger.com/profile/00339334643615118413noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3219353989570942933.post-11492292426515872852012-09-06T07:38:25.313-07:002012-09-06T07:38:25.313-07:00My thought is that you could try replacing the 3 e...My thought is that you could try replacing the 3 eggs with 6 egg whites. This will obviously also cut down on the calorie and cholesterol count for the overall recipe, but I think it might also make these brownies fluffier. <br /><br />Also, I would keep the egg whites separate from the other ingredients that you combine in the blender, and blend the other ingredients as usual. Beat the egg whites separately until they form stiff peaks, and then fold the egg whites into the other ingredients that you blended. This should give the browies a light, airy texture. Mind you, I have not tested this yet, but theoretically, it should work.<br /><br />Here are some tips about beating egg whites:<br />http://www.goodhousekeeping.com/recipes/cooking-tips/beating-egg-whites <br /><br />Good luck! Let me know how it goes!Kaitlin Forsterhttps://www.blogger.com/profile/00339334643615118413noreply@blogger.comtag:blogger.com,1999:blog-3219353989570942933.post-72011838116568708612012-09-05T20:29:30.869-07:002012-09-05T20:29:30.869-07:00Hey Kaitlin, I am very excited about this recipe, ...Hey Kaitlin, I am very excited about this recipe, just put them in the oven! While I am waiting I had a chance to wonder, is there anything I can do to make them "fluffier", not like cake, but less fudge like. Any tips are greatly appreciated :)Zackhttp://nanoreply@blogger.comtag:blogger.com,1999:blog-3219353989570942933.post-24671096861387384542011-10-31T18:33:28.113-07:002011-10-31T18:33:28.113-07:00If you have a can of chickpeas, those would likely...If you have a can of chickpeas, those would likely work as a good substitute for the black beans, as they work quite well in the Chocolate Chip Peanut Butter Bar recipe. Unfortunately, if you don't have any beans, I don't have a gluten-free substitute for those that would hold the batter together. Beans really are the "magic" ingredient in these.Kaitlin Forsterhttps://www.blogger.com/profile/00339334643615118413noreply@blogger.comtag:blogger.com,1999:blog-3219353989570942933.post-11305762701442602352011-10-29T08:20:25.639-07:002011-10-29T08:20:25.639-07:00is there anything i can use to substitute for the ...is there anything i can use to substitute for the beans? i'm all out of any kind of them!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3219353989570942933.post-79524819516449002532011-08-02T10:57:03.446-07:002011-08-02T10:57:03.446-07:00You can certainly use low-sodium beans, but it'...You can certainly use low-sodium beans, but it's not necessary as long as you drain and rinse the beans well before adding them to the blender. Hope you enjoy!Kaitlin Forsterhttps://www.blogger.com/profile/00339334643615118413noreply@blogger.comtag:blogger.com,1999:blog-3219353989570942933.post-33050097184999665662011-07-30T12:16:41.701-07:002011-07-30T12:16:41.701-07:00Should I be using the low sodium canned beans?Should I be using the low sodium canned beans?Terioster@msn.comhttp://equipmentfinancing.orgnoreply@blogger.com