Black Bean Brownies*

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I like!…
With just a package of Brownie Mix AND
a can of black beans,…
you’re ‘in business’ for having a basic brownie!!!!
(Yes, skip the oil– skip the eggs.)

I ended up with a very MOIST brownie…

 

 

WOWSERIE!  A package of Brownie Mix and a can of black beans–
on your mark, get set, and… GO!!!

 

 What a simple way to add a load of protein and fiber
to something so many of us already like!

 

 You won’t believe how simple this is, and how ‘hidden’
(how ‘not there’) the beans will be!

 

 If YOU don’t tell, even a ‘bean hater’ won’t know.

Ingredients:  (NO oil, NO eggs!)

  • 1 package (box) of your favorite Brownie Mix**
  • 1 of 14 oz. can black beans, drained, rinsed, and pureed with…
  • Water (see the directions below).
  • IF you want to, you can sprinkle things on top of the batter in the pan, or stir ‘stuff’ into it.
Directions:
Preheat panggangan to 350-degrees.
  1. Open the can of black beans.  Drain in a colander.  Run water over beans until they are ‘rinsed clean’.
  2. Put the rinsed beans back into their can.
  3. Fill the can of ‘rinsed beans’ to the top with fresh water.
  4. In a blender, puree the beans/water until smooth.
  5. Add the puree mixture to the brownie mix and stir until incorporated.
  6. Sprinkle whatever you want on top (or, add nothing!).  Because some like nuts, and some don’t, I did half-and-half with the ‘additions’… like this…
7.  Pour batter into and bake in a greased pan as directed on the box.  Test for doneness with a toothpick.  With my oven, I added just a couple of minutes to the baking time.  (Do not bake until they are ‘too dry’.)  Cool thoroughly before cutting.
*Because I had only a larger 26.5 ounce can of black beans on hand and didn’t want to use just half-a-can, I used TWO packages of Brownie Mix and followed the recipe directions as listed above.   (To make up for the 1.5 ounce less liquid in comparison to using two of the 14 oz. cans of black beans, I added 1.5 oz. water.) By doing what I did, in using two packages of Brownie Mix and this larger can  of beans, I ended up ADDING 42 grams of protein, 36 grams of fiber to these BROWNIES!   Imagine that!!!!!!!
**You know how sometimes the Brownie Mix (even cake mixes) are a bit ‘lumpy’ in their bag?  I like to run the ‘dry lumpy mixture’ through my sifting screen so it’s smooth before I add liquid things to it.  (I am sure this is not necessary, but…. it’s just my preference to do it like this.)
This recipe is ‘around’ on the Internet (there are even some ‘from scratch’ recipes).  Molly Crosby (wife of Green Bay Packer kicker Mason Crosby) brought this to the Living with Amy show on Green Bay’s  Fox 11.
These came out VERY moist and fudgy!!

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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