Black Bean Brownies! And Funny Video

Hi Loves,

Selena (i.e. the Blog Police) just called to tell me today was my day! I've got it down now -- I promise I won't be latish anymore...

Anyways dears -- two things:

1) I was thinking that now you have nobody to make you black bean brownies, and that you should learn to make them yourselves and spread the chocolatey beany love. SO, below is the original recipe, and the ** indicates my changes, which I think makes them better. :)

Ingredients
4 ounces unsweetened chocolate
1 cup unsalted butter **1/4 cup butter, 1/4+ cup plain yogurt (non- or low-fat), 1/4- olive oil**
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped **1/2 cup walnuts (I just don’t put in walnut chunks**
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar **3/4 cups agave nectar or honey**

Process
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray. **I like 9x9 better; the brownies are too thin otherwise... and never used parchment paper... Don’t have any! Just put LOTS of butter**

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup **that is, all of the walnuts** of the walnuts, the vanilla extract, and a couple of spoonfuls **usually need more than a couple spoonfuls for successful blending** of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts,**so, no walnuts here** remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar **and the yogurt and olive oil** and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. **This part is beyond me. Plus, I put yogurt and olive oil in the egg part, so I just pour it all in and forget the marbling** Bake for 30 to 40 minutes, until the brownies are set.**Or until a toothpick/fork comes out cleanish** Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.) **Way easier to cut and more delicious and fudgy chilled... I don't know, recently I've started liking them warm/hot.**

**AND: something I haven't tried yet, but you should -- mix in a box or two of raspberries or your favorite berries into the batter as the last step before pouring into the baking dish. One other note: you can really use any kind of beans you have -- they don't have to be black beans.**

Makes 45 (2-inch) brownies.

And, 2) Some video humor. If you have not yet seen the video/song "Dick in a Box," watch it FIRST: http://www.hulu.com/watch/1596/saturday-night-live-dick-in-a-box-uncensored. Then, watch the sequel, "Mother Lover" -- http://www.hulu.com/watch/72434/saturday-night-live-digital-short-motherlover-censored.

Love and miss you all! Definitely already feeling nostalgia for Chapman. AND: Milo is sitting right here and says hi to everyone!

Muah,
Megan