Transitions and Brownies (With a Mystery Ingredient)

Life is full of transitions - - the good, the bad, and the ugly. Do you remember your first day of kindergarten? How about college? First real job? First time you stood up for something you believed in? As I pass the middle years of my twenties, I notice that this decade features some of the hardest and strangest transitions of all. It feels like the first time that I've been required to make tough choices and come to tough decisions.

About six months ago, I made a decision that terrified me. I gave up a job that seemed to encompass my entire world. I felt like I was jumping off a cliff. But now, I know that I made the right choice; I am so much happier because of it...even though it was incredibly painful to do so.

Anyway, another such change is coming. A wonderful opportunity is on the horizon and I am jumping into it. Moving forward will be hard. I have to say goodbye to close friends and safe environments. I have to step out into unfamiliar waters and hope I float. I'm sure I will, but I'm still scared.

Whether I'm scared, excited, happy, or sad, I'm always in the mood for a good brownie. But since I'm trying to lose a little weight (from some post-performance relief overeating), I need a healthy brownie. Luckily I found one in Rocco DiSpirito's new book Now Eat This! Diet. The mystery ingredient - black beans - sounds disgusting in a brownie, but believe me, you can't even taste them. And they're good for you too. Try 'em out!

Fudgy Brownies
Be sure to blend the black beans very well. Also, start checking the brownies a few minutes before your timer goes off...you don't want to overcook them!

15 oz black beans, drained and well rinsed
1/2 cup cocoa powder
3/4 cup egg substitute
3 tablespoons whole wheat pastry flour
3/4 cup agave nectar
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees and spray an 8x8 inch pan with cooking spray. Combine the beans, cocoa powder, egg substitute, and flour in a food processor. Blend for a minute or two - - until completely smooth. Add the agave nectar, butter, and vanilla. Process again for a minute, until completely combined.

Pour the batter into the pan and bake for ten minutes. Rotate the pan 180 degrees and cook for another ten minutes. (At this point, the recipe calls for five to eight additional minutes of baking at 300 degrees - however - check your brownies because they may be done). You want to take them out when a toothpick inserted into the center of the pan draws out just a few crumbs.

Let the brownies cool to room temperature before refrigerating them for at least three hours. Makes 6 large or 12 small brownies.