So, last night I made the recipe that was on Martha Stewart’s website. I had to laugh because I actually had arrowroot starch in my cupboard! However, I don’t think this recipe is much better than the last one. In fact, I didn’t even take any pictures. They still had a gummy texture. I did think the baked brownies tasted much better than the batter! I think it’s the garbanzo/fava bean flour I’m not fond of. I think it leaves an ‘earthy’ aftertaste. The tops didn’t seem to separate from the body, so that’s an improvement. I think I’ll try it again, but with a different gluten-free flour mixture.