Black Bean Brownie


Photo: Carrie Barr

About

Reprinted and adapted from Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

Tags:

Dessert

Yield:

1 servings

Added:

December 10, 2009

Creator:

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Comments

Tania Lopez's picture
Tania Lopez
August 1, 2010

This sounds interesting. Can't wait to make this!

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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,
1/4 teaspoon sea salt
4 large eggs
1 1/2 cups light agave nectar

Preparation

1
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) 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.
6
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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