Serves:
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."
Ingredients:
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
gluten-sensitive)
¼ teaspoon Sea salt
4 large eggs
1½ cups Madhava Organic Light Agave Nectar
Directions:
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
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 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
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).
Credits:
Recipe courtesy of Ania Catalano (author of Baking with
Agave Nectar)