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"I followed this recipe to the letter, and couldn't be more pleased! They're tasty, easy to make and a bit less fatty than brownies made with cream cheese or mascarpone. From now on, I'll always get a little extra ricotta when I make lasagne, white pizza or spaghetti pie so I'll have an excuse to make these, too."
"I made this with a fifteen ounce can of black beans and my own enchilada sauce (one pint of it) made from ground red chilies instead of canned sauce. When I served it to my husband topped with an egg over easy, he asked for seconds! He couldn't get enough, and didn't even miss the meat. It reheats well, too, it's a real winner."
"One more thing - these really aren't good "fresh out of the oven" cookies. They taste better after they've been sitting around a while at room temperature."