I promise you that you HAVE to try them before you run away from the name of it. Yes, they contain black beans but they are SO AMAZING! I often request that Amanda to make them for parties and game nights!
Black Bean Brownies
INGREDIENTS
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black or pinto beans, drained
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 cup instant coffee
1/2 teaspoon sea salt
4 large free-range eggs
1½ cups light agave nectar
1. Preheat the oven to 325 F. Line an 11-by-18 brownie pan with parchment paper and lightly grease.
2. Melt the chocolate and butter in a double boiler until smooth. Put the beans, half of the walnuts, the vanilla extract, and several spoonfuls of the melted chocolate mixture into the bowl of a food processor. Process for about 2 minutes, or until thick and smooth.
3. In a large bowl, mix together the remaining walnuts, remaining melted chocolate mixture, instant coffee, and salt. Mix well.
4. In another bowl, beat the eggs until light with an electric mixer, about 1 minute. Add the agave nectar and beat well.
5. Combine the two chocolate mixtures and stir.
6. Reserve 1/2 cup of the egg mixture, and add the rest of the egg mixture to the chocolate. Mix well, and then 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.
7. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares.
8. Chill to firm, then serve.
Note from Amanda: I often leave out the coffee and stir in some chocolate chips just for good measure :)
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