Description
This recipe is courtesy of our friends at Madhava.
(Recipe courtesy of Ania Catalano (author of Baking with Agave Nectar)
Ania says, “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 several hours or overnight. Find natural coffee substitute at natural food stores.”
4 ounces unsweetened chocolate
1 cup unsalted butter or non-hydrogenated butter substitute
2 cups soft cooked black beans, drained well
1 cups walnuts, chopped
1 tbl. Vanilla extract
¼ cup natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ tsp. Sea salt
4 large eggs
1 ½ cups light agave nectar
Preheat oven to 325 degrees F. Line an 11 by 18in pan with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 ½ to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, ½ 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.
In a large bowl, mix together the remaining ½ cup walnuts, remaining chocolate mixture, coffee substitute, and salt. Mix well and set aside.
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.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture reserving about ½ cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining ½ 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 30-40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).
