RECIPE: Amazing Black Bean Brownies

CA KateNovember 9, 2008

This recipe uses no flour so is gluten-free. I made it because it used Agave Nectar.... reference a thread over on the Cooking Forum. (DH has become type 2 diabetic.) Making it uses a lot of pots, but was really quite good and well worth the effort if ingredient considerations are necessary .

Amazing Black Bean Brownie Recipe

4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, drained well (hs: canned is fine)

1 cup walnuts, chopped

1 tablespoon vanilla extract

1/4 cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)

1/4 teaspoon sea salt

4 large eggs

1-1/2 cups light agave nectar

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. 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, 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.

Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using NatureÂs Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

Here is a link that might be useful: T & T Diabetic Pumpkin Roll Recipe?

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sayhellonow

this is so interesting to me and i think i'll have to try it. do you know if it would be ok to substitute apricot nectar, mango nectar, or white grape juice if i can't find the agave nectar?

    Bookmark   November 12, 2008 at 1:57AM
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CA Kate

I'd say no... but then I'm no expert with the Agave Nectar... I'm just learning how to use it from grainlady. You can get Agave Nectar at a store like Whole Foods in the aisle with the sugars and Honey.

    Bookmark   November 12, 2008 at 6:33PM
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