I have some brownies in the oven. It’s a pretty basic recipe that I veganized using ground chia seed and water (in a 1:3 ratio). When sampling the batter, the slight aftertaste seemed reminiscent of pineapple. I wonder if that’s a chia seed thing or some combination.
I’ve been experimenting with chia seed gel as an egg replacer lately. The next time I have a brownie fit, I plan to try another egg alternative for purposes of comparison. I will likely try a combination after that. All in the name of scientific discovery and chocolate.