Black Bean Fudge Brownies
makes 3 dozen (2-inch) brownies
Beans add fiber and protein to these gluten-free brownies, helping to keep them moist; espresso adds depth. This recipe was adapted from a recipe in Ania Catalano's Baking With Agave Nectar that was reprinted on 101 Cookbooks.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups cooked black beans,
1 cup chopped pecans
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons instant espresso powder
1/2 teaspoon sea salt
4 large eggs
1 1/2 cups light agave nectar
prep: 15 minutes
total: 1 hour
11x16-inch baking sheet or jellyroll pan
parchment paper
stand mixer
medium glass mixing bowl
large mixing bowl
spatula
1. Preheat the oven to 325F. Butter an 11x16-inch baking sheet or jellyroll pan, or line with parchment paper and lightly oil.
2. In a medium glass bowl, melt the chocolate and butter in the microwave in 30-second bursts on the highest power setting. Alternatively, melt over a double-boiler. Stir with a spoon to melt the chocolate completely.
3. In the the bowl of the food processor, put the black beans, 1/2 cup of the pecans, the vanilla and almond extracts and 1/4 cup of the melted chocolate mixture, blend 2-3 minutes. The batter should be thick and smooth. Reserve.
4. In a large mixing bowl, stir together the remaining 1/2 cup pecans, melted chocolate mixture, instant coffee and salt. Mix well and set aside.
5. In the bowl of a stand mixer, beat the eggs until light in color and fluffy, about 4 minutes. Stir in the agave nectar and beat well. Reserve.
6. Add the black bean and chocolate mixture to the instant coffee and chocolate mixture. Mix until well blended.
7. Reserve about 1/2 cup of the egg mixture; add the rest to the black bean and chocolate mixture. Mix well and spread the batter into the prepared pan, smooth into an even layer.
8. Using the stand mixer, beat the remaining egg mixture until very light and fluffy. Use a spoon to drizzle the egg mix over the brownie batter. Use a wooden skewer to drag the egg mixture through the batter, making a marbled design. Bake for 30 to 40 minutes, until the brownies are just set. They will be very soft. Let the brownies cool in the pan completely before refrigerating and cutting into squares.
