The Amazing Black Bean Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 45 |
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Without exception, this was the most sought-after recipe at my restaurant and bakery. You would never believe these incredibly fudgy brownies are made with beans but no flour. The beans provide great body and fiber without a beany taste. Keep the brownies in the refrigerator. They will slice much better if refrigerated for several hours or overnight. Find natural coffee substitute at natural food stores. Ingredients:
4 ounces unsweetened chocolate |
1 cup unsalted butter or non-hydrogenated butter substitute |
2 cups soft-cooked black beans, drained well |
1 cup walnuts, chopped |
1 tablespoon vanilla extract |
1/4 cup natural coffee substitute (or instant coffee, for gluten-sensitive) |
1/4 teaspoon sea salt |
4 large eggs |
1 1/2 cups light agave nectar |
Directions:
1. Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
2. Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
3. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
4. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
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