Serves:Makes 45 2-inch browniesThis recipe is gluten-free!
Ania says, "Without exception, this was the most sought-after recipe at my restaurant and bakery. You would never believe these incredibly fudgy brownies are made with beans but no flour. The beans provide great body and fiber without a beany taste. Keep the brownies in the refrigerator. They will slice much better if refrigerated several hours or overnight. Find natural coffee substitute at natural food stores."
Ingredients:4 ounces unsweetened chocolate
1 cup unsalted butter or non-hydrogenated butter substitute
2 cups soft cooked black beans, drained well
1 cups walnuts, chopped
1 tablespoon vanilla extract
¼ cup natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon Sea salt
4 large eggs
1½ cups Madhava Organic Light Agave Nectar (they sell this at Wal-Mart)
Directions:Preheat oven to 325°.
Line an 11 x 18 pan with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1½ to 2 minutes on high.
Stir with a spoon to melt the chocolate completely.
Place the beans, ½ 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 ½ cup walnuts, remaining 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 Madhava Organic 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 ½ cup. Mix well. Pour the batter into the prepared pan.
Using an electric mixer, beat the remaining ½ 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 30-40 minutes, until the brownies are set.
Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).