Midnight Brownies

1 (15 oz) can black beans, drained
1/2 c. agave nectar
1/2 c. self-rising flour
2 eggs
1/4 c. unsweetened cocoa
2 T. vanilla extract
1 tsp. baking powder
6 T. mini semi sweet chocolate chips

Lightly spray 8x8 baking dish with nonstick cooking spray. In food processor mix all ingredients (except choc. chips) together. Chop on high until smooth. Clean off sides and blend for another 20 sec. Add choc. chips and stir well. Spread in 8x8 baking dish. Bake for 20 min. until toothpick inserted in center comes out clean. Cool for 1 hr. at room temperature. Frost with Midnight Brownies Frosting.

Midnight Brownies Frosting
6 oz fat-free cream cheese 1/4 c. agave nectar
2 T. vanilla extract
2 T. mini semi sweet chocolate chips, melted

With whisk attachment on mixer, blend cream cheese, nectar and vanilla until light and fluffy. Spread over brownies. In microwave, melt chocolate chips with a 2 sec spray of non stick cooking spray. Using a spoon, swirl chocolate on top of frosting. allow to set in refrigerator for 20 min.

Cream Cheese Frosting

Cream Cheese Frosting
8 oz cream cheese, softened but still cool
5 Tbl unsalted butter, softened but still cool
1 Tbl sour cream
½ tsp vanilla extract
1 ¼ c (4 ½ oz) confectioners’ sugar

Process all ingredients except confectioners’ sugar in a clean work bowl until combined, scraping down the bowl with a rubber spatula as needed. Add the confectioners’ sugar slowly and process until smooth.

Courtesy of America’s Test Kitchen, this recipe is perfect as is. Yum!

Buttercream Frosting

1 c. white shortening
1 c. butter
1 1/2 tsp. clear vanilla
3/4 tsp. almond flavoring
1/2 tsp. butter flavoring
2 T. milk
(2 T. more milk for a thinner consisitency)
2 lb. powdered sugar.

Cream shortening and butter together. Add in flavoring and milk. Gradually add in powdered sugar.
Makes 4 cups.