So. Guess. What. We totally just bought a house! Not finding one while we were actually in Iowa was really disappointing, but the one we just bought turned out to be perfect (even though we haven't actually been inside it...). Since we have been home we have been looking online and having my father do all the leg work for us (Thanks Dad!!). When we found one that we liked the looks of (by photograph) and he liked the looks of (actually in it) we jumped on it. And got it! June cannot come fast enough now! I cannot wait cook in my new kitchen, relax on my porch, and play in my new yard! (Here's hoping appraisal and inspection goes well!)
OK, so I just realized that I have already posted a black bean brownie recipe. Whoops. But you can't have too much of a good thing, right? The first kind are a good fudgey kind of brownie (and they have hidden spinach in them!), and these are dark and complex and cakey. So they are kind of totally different. The fact that they contain some coffee (you can't taste it, but it adds some richness to the brownie) and balsamic vinegar makes these awesome. Try them, you wont be disappointed!
Flour-less Black Bean Brownies (recipe from Skinny Taste)
1 can black beans, rinsed and drained
1/2 cup dark cocoa powder
3/4 cup sugar
1/2 tsp oil
1 TBSP milk
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly ground coffee
1 cup semi-sweet chocolate chips, divided
Preheat oven to 350F.
Grease an 8x8 square baking pan.
Using a food processor, blend together all the ingredients (except chocolate chips) together until smooth.
Fold in 1/2 cup chocolate chips.
Pour the batter into the prepared baking pan.
Sprinkle the remaining chocolate chips evelyn on the top.
Bake 30-32 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and Enjoying!