This recipe is from the archives. These brownies were made for my mother for her birthday dinner back in March, but as I was thumbing through my recipes (you know, the ones that I have stowed away with the best of intentions to post) I stumbled across them, and decided they were just too good not to share with you. Besides, they are full of fiber, gluten and sugar-free. But aside from health benefits (if you can call it that – this still is, after all, a brownie), these babies are brimming with rich chocolate flavor. (And if you’re wondering, no, they don’t taste “beany” at all!) They make a wonderful, simple dessert as is, but they could always be adorned with a ball of ice cream on top (for my Mom’s birthday, I used them as a base for a hot fudge sundae). I found this glorious recipe from Heidi at 101 Cookbooks, who found it through Ania Catalano’s Baking with Agave Nectar. If these brownies are any indication of how awesome Ania’s recipes are, perhaps I need to pick up a copy of this book myself!
Black Bean Brownies, adapted from Ania Catalano
4 oz unsweetened chocolate
1 c unsalted butter
2 c canned black beans, drained well
1 c walnuts, chopped
1 T vanilla extract
¼ c (granulated) instant coffee
¼ t sea salt
4 large eggs
1½ c light agave nectar (or honey)
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil.
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.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, instant coffee, 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 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.)
Makes about 28 3-4 inch brownies.
Update: I am so excited about the flexibility in this recipe. A Dash of Sass created a raspberry brownie cake with this recipe, and it looks absolutely amazing! I was so inspired, that I’m in the process of making this for my mother-in-law for her birthday! Check it out – it looks divine!