2 Experiment: Fat Replacers in Brownies

Modifying standards formulas is often a trial and error process. The best approach is usually to make step-wise adjustments, changing only one ingredient at a time, evaluating each product along the way before deciding the next step.

This experiment is as much about the process of modifying a formula as it is about making a low-fat brownie. By first replacing the full amount of oil in brownies with black beans, then making step-wise adjustments to produce a low-fat brownie closer in quality to the full-fat product, you can learn how black beans function as a fat replacer, and how to compensate for undesirable changes when using black beans in place of fat.