Happy VALENTINE’S Day! I love V-day. It’s the sap in me. A day involving love, chocolate, and flowers…I’m in. Very in.
When I got home from work yesterday, I found a box of chocolate-covered strawberries waiting for me at the door. The card read, “Please save some for me! See you tomorrow. Love, Mark and Lil Lil”. Share?? My gift? Silly man. Silly, silly man.
Perhaps I would’ve considered it before he got home from a work trip, showered (loudly), and crawled into bed at 4am…and then tossed and turned for the next several hours, keeping me awake. China is 11 (or 12? 13?) hours ahead of Michigan’s EST.
I’m guessing a romantic date night is out. He’ll probably be buried under the sheets trying to recover from jet lag. Clearly, my chocolate-covered strawberries are not to be shared. It may be the only shred or romance I receive this year.
What I did share was these brownies. I’ve made them THREE times this week. I made them once to trial the recipe and received the approval of my staff. I then recreated them for my diabetes cooking club on Wednesday (they LOVED them). I did scare off one gentlemen who was interested in joining the class…until he learned what recipe we were making. I tried to convince him how delicious black bean brownies could be, but…he wasn’t willing to have a little faith. His loss!
I then recreated them a third and final time to share with Mr. Prevention this weekend. Typically, after he has been away for work, he likes to dine in…yet, he always appreciates a splurge. I have no doubt he’ll never question these brownies. He’ll probably eat 3 of them before coming up for air and a question along the lines of, “Are these healthy?”
Muahahaha. Oh, Valentine.
- 1 (15 oz) can low-sodium black beans, drained and rinsed
- 2 large eggs
- ½ cup cocoa powder
- ¾ cup sugar
- ½ tsp olive oil
- 1 Tbsp unsweetened almond milk
- 1 tsp balsamic vinegar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground coffee or instant coffee
- ¾ cup semisweet chocolate chips, divided
- Preheat oven to 350 F. Mist a nonstick 8 x 8-inch pan with cooking spray and set aside.
- In the bowl of a food processor, add the beans and pulse 10-15 times. Scrape down the sides of the bowl, add eggs, and pulse an additional 10-15 times or until well-combined.
- Add cocoa powder, sugar, olive oil, almond milk, vinegar, baking powder, baking soda, and instant coffee. Pulse to fully combine. Remove the blade of the stand mixer and carefully stir in ½ cup chocolate chips; transfer to the baking pan, spreading batter to the edges. Sprinkle the top with the remaining ¼ cup chocolate chips. Bake for 25-32 minutes or until an inserted toothpick is cleanly removed.
TGIF! I’m reeeeeeeally ready for the weekend!