Ingredients
Scale
- 4 ounces unsweetened dark chocolate
- 1 cup unsalted butter
- 2 cups black beans (1–15 oz. can of black beans, rinsed and drained works)
- 1 ¼ cups walnuts (chopped)
- 1 tablespoon vanilla extract
- ¼ cup granulated natural coffee substitute (Pero or Cafix, if gluten sensitive, use instant coffee)
- 1 teaspoon sea salt
- 4 large eggs
- 1 cup light agave nectar (or raw honey or maple syrup)
Instructions
- Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil.
- Melt the chocolate and butter over medium-high heat in saucepan. Stir with a spoon to melt the chocolate completely. Place the beans, half 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 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 2 minutes. 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 half cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining egg/agave mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick or tines of a fork 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. Store in freezer for a few hours before cutting or overnight in the refrigerator. Yields about 45 brownies. Brownies will keep for 4 to 5 days in airtight container, refrigerated or frozen.
Notes
Adapted from Ania Catalano
- Prep Time: 20 minutes
- Cook Time: 40 minutes