Makes 45 2-inch brownies
This recipe is gluten-free!
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 tablespoon vanilla extract
¼ cup natural coffee substitute (or instant coffee, for
¼ teaspoon Sea salt
4 large eggs
1½ cups Madhava Organic 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 1½ 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
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 Madhava Organic 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
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
Recipe courtesy of Ania Catalano (author of Baking with