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Black Bean Brownies

Black Bean Brownies

Ingredients:

  • 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

 

Directions:

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.