Bean Brownies - sounds disgusting but its good

 


Amazing Brownies - taken from 101cookbooks.com (the picture is hers too but since this is a private blog I thought it would be okay to repost it)

Our can of black beans only equaled 1.5 cups - so I made a smaller batch of this and put it in a 11x9 pan. I'll put those measurements in parenthesis on the side. We kept these in the refrigerator and they never really cut into neat squares but they are very dense and fudge-like.

4 (3) ounces unsweetened chocolate
1 (3/4) cup unsalted butter
2 (1.5) cups soft-cooked black beans, drained well (hs: canned is fine)
1 (3/4) cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 (3) large eggs
1½ (1 cup plus a little) cups light agave nectar (can use honey)

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll 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 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. (I just melted them together over the stove on low heat). 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, coffee substitute (we used Pero), 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 45 (2-inch) brownies.