Just because I am on a sugar and gluten free diet, doesn’t mean I can’t have brownies!! A girl’s gotta live you know.
So let me give you the heads up on these brownies. It’s hard to believe, it may gross you out a bit, but they contain black beans! There I said it, nothing to worry about. Right.
How could they possibly be good, or even resemble any brownie you’ve ever eaten. But let me just tell you, they are moist fudge-y, chocolaty little bits of brownie heaven. The bean flavor is non-existent.
So therefore packed into every bit of brownie I was enjoying my veggie and protein snack for the day. I will pretend for the purposes of these delicious brownies that they are fat free as well, but trust me they are not!
If you don’t believe me please try this on your own.
Let me show you the black bean magic!
Ingredients: 4 ounces unsweetened chocolate, 2 sticks butter, 2 cups soft-cooked black beans, drained and rinsed well (canned is fine), 1 cup walnuts, chopped, 1 tablespoon vanilla extract, ¼ cup instant coffee, ¼ teaspoon sea salt, 4 large eggs, 1½ cups light agave nectar (or Honey)
In a microwavable bowl, melt the chocolate and butter at 30 second intervals, stirring in between.
The rinse amd drain your canned black beans well.
In a food processor or blender, add the beans.
and half of the walnuts, you could sub pecans if you like.
and a couple spoonfuls of the melted chocolate/butter mixture. This will help the beans process until smooth.
Process for a few minutes until very smooth, adding more chocolate mix if needed.
To the Chocolate/Butter mixture, add the coffee, salt and walnuts and stir well.
In your mixer, add the 4 eggs and mix until light and creamy.
Then add the agave nectar, and mix until fully incorporated.
Go ahead and mix the beans and chocolate mixture together.
*it’s starting to look like brownies
and reserving 1/2 a cup of the egg/agave mixture, add both together. Mix until fully incorporated.
Pour out into a jelly roll pan, lined with parchment paper.
Take the reserved egg mixture, and drizzle it on top.
Then with a toothpick, pull the mixture through the batter, giving it a marbled effect.
Sprinkle some extra nuts on top if you please.
Bake at 325 for 30-40 minutes, until set.
The pull them out and let them cool. They are softer then most brownies.
They will firm up in the fridge, but heck who could wait for all that.
Print This RecipeFudge Brownies (Sugar and Gluten Free)
Adapted from 101 Cookbooks
4 ounces unsweetened chocolate
2 sticks butter
2 cups soft-cooked black beans, drained and rinsed well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup instant coffee
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar (or Honey)
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: 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.)
Makes 45 (2-inch) brownies.