http://www.care2.com/greenliving/remarkable-black-bean-brownies.html
Remarkable Black Bean Brownies
By Melissa Breyer, Senior Editor, Care2 Green Living
Yes, you read that right: Black bean brownies. Now before you click away with a shudder and an “eew,” let me beg you to stay and consider the proposition. By replacing flour with mashed black beans, you get a dense, moist, wholesome brownie that is loaded with the nutritional excellence of beans, is great for gluten-free eaters, and tastes completely divine. I promise!
Now I’m not going to lie and say that these babies aren’t caloric, but they are a very healthy kind of fattening with only a few empty calories. The use of agave nectar makes this a low glycemic option. You’ll notice the ingredient list does call for eggs and butter–for a vegan variation, replace the butter with coconut oil and replace the eggs with this homemade flaxseed egg substitute.
INGREDIENTS
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black or pinto beans, drained
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 cup instant coffee
1/2 teaspoon sea salt
4 large free-range eggs
1½ cups light agave nectar
1. Preheat the oven to 325 F. Line an 11-by-18 brownie pan with parchment paper and lightly grease.
2. Melt the chocolate and butter in a double boiler until smooth. Put the beans, half of the walnuts, the vanilla extract, and several spoonfuls of the melted chocolate mixture into the bowl of a food processor. Process for about 2 minutes, or until thick and smooth.
3. In a large bowl, mix together the remaining walnuts, remaining melted chocolate mixture, instant coffee, and salt. Mix well.
4. In another bowl, beat the eggs until light with an electric mixer, about 1 minute. Add the agave nectar and beat well.
5. Combine the two chocolate mixtures and stir.
6. Reserve 1/2 cup of the egg mixture, and add the rest of the egg mixture to the chocolate. Mix well, and then 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.
7. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares.
8. Chill to firm, then serve.
Inspired by a recipe in Baking with Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano.
If you’re looking for a delicious vegan brownie recipe, try this recipe for Rich Chocolate Vegan Brownies.
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34 comments
add your comment »Three words to describe this: OH MY GOD!!!!
Way too good, I did one thing different though, I cut the butter in half and used a light oil for the rest. I served it to 2 VERY fussy eaters and they loved it and would never even have suspected it had beans if I hadn't told them -- had to tell -- both are fussy and suspicious :-)
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Tammy- I think the recipe wants you to buy dry beans and cook them until soft. When you cook dry beans you do not add salt until they have finished cooking or they won't cook properly. I hope this helps.
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I used half coconut oil and half raw unsalted butter. I also used coffee beans ground to a fine, fine powder in place of the instant coffee. Don't use a brownie mix because you're defeating the purpose...gluten free, no grain brownies! I've made them and gave samples...I've now got orders for more!
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I used egg replacer in the recipe and it turned out very delicious. I find it fascinating to use unique ingredients in various foods, like the blackbeans in this recipe. I would not have thought of using blk. beans for brownies on my own.
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MMM.. I love these. I have had them before where there weren't any eggs, and the beans simply replaced the eggs and oil/butter. One of the easiest ways you can do it is to buy an organic brownie mix, blend a can of beans in a mixer and then mix the brownie mix with the beans and ta-dah! Also, Tammy you can buy unsalted canned beans at whole foods market, or even safeway! :)
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Love this recipe and have made it a few times now, but recently noticed a mistake! Direction #6 - Reserve 1/2 of the egg mixture should actually say 1/2 CUP of the egg mixture (which she refers to later). It works much better this way! :)
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canned beans plus salt? sounds a bit too salty to me.
i like the idea though; will have to try with egg replacement!
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to Logan Rich: i wouldn't sub the complete amount of honey for the Agave - Agave is much lighter and honey is dense and very sweet. Maple (or any)syrup may work; i would use brown sugar to try out the recipe; if i like it, would invest in Agave. Best wishes!
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Just wanted to know if the instant coffe is just the granuals or is it with the water added?
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Tiger Rose, it was in response to Keri S, saying" All of us "GREEN" folk should know that using animal products contributes to damaging the earth." And as far as how it has anything to do with the brownies...well I use the eggs and milk I gather in my baking! And as soon as I get the chance to make these brownies, I will let you know how they are...I have alot of friends who cannot eat wheat or gluten.
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