You’re going to be seeing a lot of hearts this week.
Probably some red garments. Quite a bit of chocolate. A fair number of roses.
Possibly a few people saying ‘He went to Jared!’ and singing ’Every kiss begins with Kay…’
You’re also going to need to call me Hot Lips this entire week.
And totally just kidding.
Let’s just stick with Hot Lips Socks – significantly less awkward.
This is how we do brownies in the AZ.
Where do you live?
This is how you should do brownies in Denver.
This is how you should do brownies in Cleveland.
This is probably how you should do brownies in Okeechobee.
This is definitely how you should do brownies in Palo Alto.
Don’t be intimidated by this bean situation. The flavors here just work.
Black beans, processed to a rich paste, simply act as a sort of foundation upon which you build your flavor casa.
Cocoa. Salt. Honey. Vanilla. And glistening eaves of instant espresso powder.
This casa is one you want to move into. Unpack your suitcase. Stay awhile. Perhaps take up current residence until you are forcibly removed by either the previous residents or an empty brownie pan, whichever comes first.
I cut my brownies into differently sized circles. They’re very rich, and I wanted people to be able to pick their poison. So to speak.
There’s no actual poison in this casa!
Just like there’s no longer any Black Bean Brownies left in this casa!
Oh well. What can I say? Hot Lips Socks out.
Black Bean Brownies
adapted from Baking With Agave Nectar
1/4 c. cocoa powder, unsweetened
1 c. unsalted butter, melted
2 c. black beans (I used well-drained, rinsed, canned beans – feel free to go the short-cut route.)
1 tbsp. vanilla extract
1/4 c. instant espresso powder
1/4 tsp. salt
4 large eggs
1 c. honey
Preheat oven to 350°.
Line a 9″ x 13″ baking pan with parchment paper and set aside.
In the bowl of a food processor fitted with a steel blade, place the beans, cocoa powder, melted butter, vanilla extract, salt, espresso powder and eggs. Process until smooth and remove to a large bowl. Stir in the honey. Pour the mixture into the lined pan and bake for 45-47 minutes. Cooked brownies will be solid, fragrant and dark, and will not jiggle when the pan is shaken.
Allow brownies to cool to room temperature before unmolding. I also recommend refrigerating the brownies, possibly even overnight, if you are going to use a cookie cutter on them as I did. Slicing the brownies into squares is perfectly fine, though, especially if you just don’t want to wait.
YIELD: 1- 9″ x 13″ tray of brownies, sliced and served as you choose