Black Bean Brownies
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter
- 2 cups soft-cooked black beans, drained well (canned is fine)
- 1 cup walnuts, chopped
- 1 tablespoon vanilla extract
- 1/4 cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive people)
- 1/4 teaspoon sea salt
- 4 large eggs
- 1 1/2 cups light agave nectar
Preheat oven at 375 degree's. Line 11x18 pan with parchment paper and lightly oil with canola spray.
Melt chocolate and butter in glass bowl in microwave for 1.5 to 2 minutes. Stir to melt chocolate completely. Place beans, 1/2 cup walnuts, vanilla extract and couple spoonfuls of melted chocolate mixture into bowl of a food processor. Blend 2 minutes or until smooth. Batter should be thick and beans smooth. Set aside.
In large bowl, mix remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl with electric mixer, beat eggs until light and creamy (about 1 minute). Add agave nectar and beat well. Set aside.
Add egg mixture, reserving about 1/2 a cup. Mix well. Pour batter into pan. With electric mixer, beat remaining egg mixture until light and fluffy. Drizzle over brwnie batter. Use wooden toothpick to pull egg through batter, creating a marble effect. Bake 30 to 40 minutes, until brownies are set. Let cool in pan completely before cutting squares. Makes 45, 2 inch brownies.