I’ve noticed that many bloggers I adore have vacated the blogosphere and moved on to other social media in recent years, sharing their thoughts via pictures and 140 characters instead of potentially lengthy, often time-consuming posts. It’s wonderful that I can still take a peak into their interesting lives and delicious food and craft adventures in catchy tweets and sepia color photos, but I miss their creative expressions through vibrantly written words. Many of them are great epicurean, talented crafters and even better writers, and I miss savoring on their deliciously selected words!
On a separate note, this blog, Lavender and Olive (well, Time for Dinner for most part, until I changed the name), celebrated its six-year anniversary the other day, with more than 500 posts. Six years! Yipee! The readership remains meager (I don’t think my family members even read this blog ) and I STILL don’t have a clear point of view (Is this a food blog? Knitting blog? Sewing? Soap making?), but this is an extension of my life and I’m really proud of it. And thank you so much for your continued support.
Cheers to six more yummy years! In the meantime: Black Bean Brownies from Melissa D’Arabian’s Ten Dollar Dinners!
Note: I substituted black beans with kidney beans (because that’s all I had in the pantry) but still came out delicious! I might like this better than regular brownies, with the perfect combination of cake and fudge. I think I’ll add more beans (maybe a whole can, instead of 3/4 cup) next time because I loved the texture so much (but they don’t taste like beans at all).
Black Bean Brownies
(Adapted From Food Network)
Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners’ sugar and serve.
Cook’s Note: Place a small cutout or stencil on the brownie before dusting to make a design.