Triple Chocolate Black Bean Brownies

Have you heard of putting black beans in your brownies? 

It’s kind of a weird idea, I know. I was a bit skeptical myself of the whole concept, but just decided to finally give it a shot. It’s not necessarily to make the brownies taste better, but more of to make them nutritionally better. However, these are very, very DELICIOUS!!! Couldn’t even tell there was a bean in there ;)

They’re super easy to make. Pureeing the beans takes literally 2 minutes. You end up with a super moist, fudge brownie that is exploding with chocolate. Using three different types of chocolate really put these guys over the top. 

I had both of my parents try these before I told them there were beans in there. Needless, to say they were shocked and said they never would have known they were actually healthy. That right there is how all healthy food should be-discreet and tasty!

Triple Chocolate Black Bean Brownies

(Adapted from Joy the Baker)

1/4 cup (1/2 stick) butter

1/2 cup chocolate chips

2 ounces semi-sweet chocolate, chopped

1/4 cup black beans, rinsed and pureed in food processor

1 1/3 cups white sugar

2 eggs plus 1 egg white

2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 cup cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon salt

  1. Preheat oven to 350 degrees F. Prepare a 9×9 inch baking pan by greasing generously.
  2. Melt butter, chocolate chips, and unsweetened chocolate in double boiler. Once completely melted, remove from heat and allow mixture to cool slightly for a few minutes.
  3. Meanwhile, in a small bowl, sift flour, cocoa powder, baking powder, and salt. Set aside.
  4. Once chocolate mixture is slightly cooled, whisk in eggs and egg white. Follow by whisking in white sugar. Then whisk in the pureed black beans and vanilla extract.
  5. Add all the sifted dry ingredients to wet ingredients and fold in gently. Once thoroughly combined, pour batter into greased 9×9 inch pan.
  6. Bake in preheated oven 25-28 minutes or until just a couple crumbs come out when a toothpick is inserted in the middle. You really want these guys fudgey! They may seem slightly underdone in the middle but they will continue to cook after you take them out of the oven and are sitting. Allow to cool for about 20 minutes, then slice and enjoy! Keep leftovers covered or stored in an airtight container.

Random Fact of the Day: There is more real lemon juice in Lemon Pledge furniture polish than there is in Country Time Lemonade.

Single Lady Cupcake

Sometimes all your hips you need is one.

Keepin’ it short and sweet today…super busy around here!! I know, this cupcake is Christmas-y, but I made it a week or two ago before Christmas. I swear it made sense back then! ;) Anyways it is a VERY delicious treat to enjoy any time of the day. Have a wonderful day and enjoy this quick and [supposedly] healthy cupcake! :)

Single Lady Chocolate Cupcake

(adapted from Chocolate Covered Katie)

2 teaspoon cocoa powder (I used Hershey’s Special Dark)

1 Tablespoon olive oil (or melted butter)

3 Tablespoon flour

1/4 teaspoon vanilla extract

1/4 teaspoon baking powder

pinch of salt

2 packets of sweetener or 1 Tablespoon sugar

1 Tablespoon plus 1 teaspoon water (or milk)

  1. Preheat the oven to 330 degrees F. Grease a single muffin cup in a muffin tin or line a muffin cup. Or you can use a silicon muffin cup like I did.
  2. Mix all the ingredients together.
  3. Bake in preheated oven for 12-14 minutes. Let cool and frost if you have some extra frosting laying around. I used some leftover mint buttercream. YUM! :) I also added a few Christmas-y non-perils.

Random Fact of the Day: The average shoe size of a gorilla is 17 (US).

Dark Chocolate Cupcakes with Mint Buttercream

I have another treat for you to add for your Holiday dessert platter!

How about some dark chocolate cupcakes?

Better yet…Dark chocolate cupcakes with minty frosting!

About a week or two ago, my lovely sister recommended this idea to me. Great minds think alike :) I am absolutely obsessed with all things minty and chocolatey…just about as much as I am with everything peanut buttery and chocolatey.  But now I have officially declared that it is Christmas-time, it is just too appropriate to break out the chocolate-mint recipes.

These cupcakes have the perfect contrast in them. In one bite you get the bittersweet dark chocolate cupcake with a nice touch of mint frosting. You have got to try these babies!

Dark Chocolate Cupcakes

(Makes 16 minis or about 6-8 regulars)

1/2 cup boiling water

1/4 cup cocoa powder (I used Hershey’s Special Dark)

1/2 cup plus 3 Tablespoons all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1/4 cup butter, softened

1/2 cup plus 1 Tablespoon white sugar

1 egg

1/4 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F. Grease or line mini or regular cupcake tins.
  2. In a small bowl, pour boiling water over cocoa powder, and whisk until smooth. Let mixture cool. Into a separate bowl, sift together flour, baking soda, baking powder, and salt.
  3. Cream butter and sugar together with a mixer until light and fluffy. Beat in egg. Stir in vanilla. Add the flour mixture. Add the cocoa mixture. Pour batter into prepared cupcake tins.
  4. Bake in preheated oven 15-18 minutes. Allow to cool in tins, then transfer to wire racks to cool completely. When thoroughly cooled, frost with frosting below.

Minty Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened

1/4 teaspoon vanilla extract

1/2 teaspoon mint or peppermint extract

2-3 cups powdered sugar

milk, as needed

green food coloring, if desired

  1. Beat butter with mixer until creamy. Beat in extracts. Slowly add in powdered sugar until desired consistency. If your frosting is too thick, add milk by the tablespoonful. If your frosting is too thin, add more powdered sugar. Mix in green food coloring, if desired. Pipe onto cooled cupcakes as desired.

Random Fact of the Day: Bananas are the world’s most popular fruit (after tomatoes!).

Chocolatey Meringues

I’m pretty new to meringue. My first time making them was actually last weekend.

Honestly, they just freaked me out. That’s what was holding me back. I mean how stiff do they want their stiff peaks? What’s a soft peak? It’s all greek to me…

Anyways, I just decided to wing it and try a couple recipes that sounded pretty tasty to me. One of the things I learned, is that you can really be pretty creative with these and just add in whatever you like, kind like chocolate chip cookie base. It’s really just gonna turn out the same.

mine had the strangest texture!! Liquidey..?

This recipe seemed realllyyy strange to me when I first saw it. I mean it originally says to keep the cookies in the oven for 3 HOURS! Sure, meringues are definitely not like the normal cookie, but 3 hours just seemed way too out there. 

And…I. was. right. 

You really just need to bake these for the first hour. Really, just until the middles are a little bit soft. You might need to get your magical touch on and get your finger in there to test it out. Then again you could probably do with just a toothpick. But I just thought of that, and that would totally lose all the excitement, right?

Chocolatey Chocolate Chip Meringue Drops

(adapted from allrecipes)

2 egg whites

1/2 c. white sugar

1 t. vanilla extract

3 T. cocoa powder (I used Hershey’s Special Dark)

1/2 c. mini (or regular) semi-sweet chocolate chips

  1. Preheat oven to 240 degrees F.
  2. Beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar white continuing to beat until they hold soft peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop by teaspoonful onto baking sheets, about 1 inch apart.
  3. Bake for 45minutes-1 hour in the preheated oven, or until set and centers are slightly soft. Remove from pan and store in airtight container.

Random Fact of the Day: In 2003, there were 86 days of below-freezing weather in Hell, Michigan.

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