I agree with other reviewers. These brownies are too sweet and there's too much chocolate chips in them. I would half the amount of choc chips. I didn't use garfava. Used garbanzo bean flour instead and the brownies come out tasting good, except for the fact that it has too much choc chips. I think that if you don't use garfava, add nuts and cut down on the choc chips you would get good results. Whenever a recipe calls for garfava I always use garbanzo bean flour, it has the same effect and tastes much better.
These were too too sweet with a definite aftertaste (the flours) and the texture was too moist and fragile, more like a overly moist cake. I wonder if they really divulged their true recipe. Maybe it was just me!
We, too, had high hopes for these since Martha Stewart approved them. We found them to have a really noticable bean sprout taste (which is the garfava flour). The texture was good and the were real moist, we just couldn't get past the "bean" taste. And the xanthan gum cost me almost $10.00! You get a lot for that price (probably a lifetime supply) but you only need the 1/4 tsp, and I don't know what else I'd use it in. These were expensive to make, but maybe worth it for some who can't eat regular brownies. And maybe the "bean" taste isn't as noticable to some people as it was to us.
I had my doubts about this, but needed a gluten free vegan dessert so gave it a shot. After reading the other comments, I made a few changes and I'm *not* sorry!
Instead of all that garfava flour, I used just 1/4 of garbanzo bean, then 1/2 cup brown rice flour. I tasted the batter and decided it needed a touch more applesauce, which helped the texture, too. Probably added another Tbs.
When adding the chocolate chips, I used about 1 and 1/4 cup.
They were delicious! I took them out of the oven about an hour ago and we decided to risk burning our mouths rather than wait!!