Dark Chocolate Black Bean Brownies for the win!
Oh howdy, here’s a list of things you should do:
Read (or re-read) The Alchemist. Life changer!
Watch Shark Tank and see your entrepreneurial spirit soar high and crash and burn in the same hour.
Squats. Because I’m a co-dependent squatter. My disdain for squats is equidistance to the proximity of the earth and Pluto. Ha ha ha haaaaaaaaaaaaatred! Nevertheless, the most necessary of evils.
Make a Barbecue board on pinterest because summer’s a comin’! Riiiight after spring.
Do also: Bake black bean brownies. They taste nothing like black beans, by the grace of all things holy and just, I swear this to you! They’re gluten free and come out with dense, velvety texture.
Black Bean Brownies are sister to the Garbanzo Bean Brownies I posted back in December. Both are as easy as throwing the ingredients in a blender and flipping the switch. I repeat: these brownies are made in a blender. AH-mazing!
You can do as I do – load them with raw cacao powder, dark chocolate chips and shredded coconut – or simply leave them as is.
And that’s not the end of your to-do list. At some point in this post, I’m going to tell you to put balsamic vinegar in your brownies.
And that would be right now.
Fear not: balsamic vinegar adds richness and takes the place of salt in the recipe. Plus when the vinegar hits the baking soda, it fizzes (not as much as your volcano project in grade school, much to my dismay, but enough-so to have a wow factor). Be dazzled!
The brownie that blenders is a brownie that stays together. Or something of that nature.