Return to the Recipe Exchange Forum | Post a Follow-Up

 o
RECIPE: Amazing Black Bean Brownies

Posted by westelle (My Page) on
Sun, Nov 9, 08 at 23:56

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 325F. 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 Natures Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

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


Follow-Up Postings:

 o
RE: RECIPE: Amazing Black Bean Brownies

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?


 o
RE: RECIPE: Amazing Black Bean Brownies

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.


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here