Once upon a time someone had an idea to mix peanut butter and chocolate. Maybe it sounded weird at first but it sure has passed the test of time….love peanut butter cups. Who thought cream cheese would be good in icing or buttermilk in salad dressing? Don’t know, doesn’t matter, love those, too.
Why are we sometimes afraid to try something different or go outside the box of “how it’s always been done?” What’s the worst that could happen? Reeses? Hidden Valley Ranch?
The challenge for the day is to do one thing new or different. Like exercising builds your muscles, trying something new builds your brain.
If you need a different recipe to start with, try these delicious black bean brownies.
WON’T TELL BROWNIES
Preheat oven to 350˚
1 (15 oz) can black beans, rinsed and drained
6 egg whites
4 oz unsweetened chocolate
1 Tablespoon butter
2 cups granulated sugar
2 Tablespoons instant coffee powder
3 Tablespoons all-purpose flour
Pinch of salt
1/2 cup chopped nuts, pecans or walnuts (optional)
I call this treat “Won’t Tell Brownies” because I won’t tell the ingredients until after these are tasted! They are very moist and unbelievably delicious! Try them; you won’t believe how great they are.
Coat a 9 x 13 pan with nonstick spray.
Blend drained beans and 2 egg whites in food processor
or blender until smooth. Set aside.
Place chocolate and butter in small microwave safe bowl. Microwave for 60-90 seconds. Stir every 30 seconds until smooth. Set aside.
Combine bean puree, sugar, flour, coffee powder and remaining egg whites in mixing bowl. Beat until well combined. Blend in melted chocolate, pour mix into pan,
and sprinkle with nuts (if used).
Bake 30-35 minutes.