Black bean brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
4 ounces unsweetened chocolate1 cup unsalted butter2 cups soft-cooked black beans, drained well (hs: canned is fine)1 cup walnuts, chopped1 tablespoon vanilla extract¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)¼ teaspoon sea salt4 large eggs1½ cups light agave nectar
Preheat the oven to 325°F. Line two 9x13-inch (rimmed) baking 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. Mix well. Pour the batter into the prepared pans.
Bake for 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 48 (2-inch) brownies.
Number of Servings: 48
Recipe submitted by SparkPeople user SETTLERALICE.
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. Mix well. Pour the batter into the prepared pans.
Bake for 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 48 (2-inch) brownies.
Number of Servings: 48
Recipe submitted by SparkPeople user SETTLERALICE.
Nutritional Info Amount Per Serving
- Calories: 78.7
- Total Fat: 7.2 g
- Cholesterol: 28.1 mg
- Sodium: 44.8 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
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