Black Bean Brownies

Black Bean Brownies. Black Bean Brownies?!

When I first stumbled upon this recipe, I was a little bit repulsed. It seemed sort of gross, beans as the main ingredient in brownies? I kept coming back to it though, and the idea grew on me.

It doesn’t make any sense, but these are good. Not the best brownie ever, by any means, but good. I’m not even sure if brownie is the right word for these, black bean fudge might be better. There’s a lot going on - the coffee flavor, the agave nectar, and of course the beans and the chocolate. Somehow it all works together.

I made mine in an 8x8 baking pan instead of a jelly roll pan, and I have to say that I think they would have been better thinner. Mine were super gooey - a little too gooey. The ones on the outer edge were much better than those in the center, because they were firmer. Also, I found the coffee flavor a little over powering, I’d definitely cut it down, probably half it, if I made these again.

Will I make them again? Probably not, but it’s an interesting option if you're gluten intolerant or diabetic.



Black Bean Brownie Recipe
From 101 cookbooks

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well ( 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

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (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.)

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