Instructions

1. Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil.
2. 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.
3. In a large bowl, mix together the remaining 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 2 minutes. 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 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.