Black bean brownies
Jan 25th, 2009 by Amy
I know… black bean brownies - what the heck? But they are really, really good. Matt proclaims they are the best brownies he has ever had - not too fudgy, but not cake-like either. I agree with his assessment. With all of our recent bean meals, I was looking for something a little different than soup or casserole to use up leftover black beans. I found the recipe on 101 Cookbooks which referenced a book called Baking with Agave Nectar by Ania Catalano. I was skeptical (as I am sure you are) that black beans would be a good addition to brownies. I decided to go for it since Heidi at 101 Cookbooks has never led me astray. I hope you try them too - they are a pleasant surprise. And they must be one of the healthiest sweet treats with the added fiber from the beans and the substitution of agave syrup for sugar. The only change I would make is adding another 1/2 cup of walnut pieces to the final batter.
Black bean brownies, copied from Baking with Agave Nectar
Makes 1 baking sheet of brownies
Ingredients
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well
1 cup of walnut pieces
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 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.
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. Refrigerate to further set the brownies.
For more information and recipes on beans and grains, click here.
OMG!!!
I *love* these black bean brownies! I’ve been making them for about a year now, and they are consistently delicious.
I especially love them b/c I really shouldn’t eat sugar or wheat, and that really cramps the dessert issue. But these brownies are a GREAT answer!
They’re delicious, they taste like a real dessert and not some wishy-washy semblance of a brownie. And there’s no sugar or flour involved. Amazing.
Also a fantastic option for those who are gluten-free.
With this kind of recipe, I wish I could eat chocolate so I could try it! (I am on meds that don’t allow for choco). But I’d love to bake this for friends just to see their expressions at the beans
Do you think using an egg substitute would work?
Dena - I was really surprised at how good they are. I didn’t tell my husband what was in them for a day or two - he just kept saying - those are so good. I finally told him about the beans and he couldn’t believe it. A
Mangochild - I would try an egg substitute. My guess is that it would work just fine.
Hi Amy!
Where did you find agave nectar? I’d love to try these brownies with my toddler
Your recipes are incredible, by the way!!
Hi Mary- Thank you for the compliment - its good to know we aren’t the only ones to like our food
Agave nectar - I found it in our grocery store. I would try a natural foods store or check near the sugar or honey in a regular grocery store.