Black Bean WHA?

by Divine Domesticity on August 19, 2008

Brownies, I say!


Let that sink in for a moment.

You may find it hard to believe, but they were quite good, albeit a bit too much of a coffee flavor for my tastes. They tasted almost like a flour less chocolate cake. Very hard to get out of the pan, though, which was my own fault as I had run out of parchment paper.

So, next time: Cook a little longer, a little less coffee, stock up on parchment paper so I can line the brownie pan.

I halved the recipe, used honey instead of agave nectar, and baked in a 8"x8" pan. Below is the original recipe.

Amazing Black Bean Brownies from 101 Cookbooks
Makes 12-16 servings 

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
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
1. 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.

2. 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.

3. 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.

4. 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.

5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

6. 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.)


VeggieGirl said...

What an intriguing baked good!

D. Goddess said...

I've seen a lot of recipes with beans in them lately. I'll have to try this one. Love your site!

The Busy Blaine's said...

There is a recipe for these using a box of brownie mix and 1 can of black beans. I love them!!!!