Beanilicious Brownies

Ok, people, don’t be turned off by the main ingredient.  In other words, “don’t knock it til you try it.”   These black bean brownies are amazing – flourless, moist, full of flavor (no, you can’t taste the beans), packed with protein, naturally sweetened with agave nectar, and good for you.  Even my ten year old daughter was begging for more.  Surprise your guests with these….they’ll never know unless you tell them.

Ingredients

12 tbs. cocoa powder

1 cup unsalted butter  (I have also experimented with coconut oil, which is also yummy)

2 cups canned black beans

1 cup walnuts, chopped

1 tbs. vanilla extract

3 large eggs

1/4 tsp. salt

1/4 cup of instant coffee

1 1/2 cups light agave nectar

1/4 tsp. baking powder

Preheat oven to 325 degrees F.  Spray 9×13 baking pan with non-stick spray.  

Melt cocoa and butter in saucepan over low heat.  Stir until butter is melted and blended with cocoa.  

Place the beans, vanilla, 1/2 cup walnuts, and 1/4 cup chocolate mixture into food processor.  Blend for two minutes. The mixture should be smooth.  

In a separate bowl, mix 1/2 cup walnuts, remaining chocolate mixture, salt, coffee, and baking powder.  Mix well.

With an electric mixer, beat eggs until creamy. Add agave nectar and blend well.  

Add bean mixture to chocolate mixture.  Add egg mixture and blend well.  Pour the batter into the prepared pan and bake for 30-40 minutes.

Note:

The bean mixture is thick, but when added to the chocolate mixture, followed by the eggs, the batter is a thick liquid texture.  Once baked, the brownies are still very soft.  Let cool, then cut.  Once the brownies have been cut, place in the fridge to obtain a more firm consistency.  The result is a moist, fudge-like brownie.  Beware….these brownies are delicious and so good for you.  

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