Black Bean Brownies…yes, BLACK BEANS =)

First things first, these do NOT taste anything like black beans.  You wouldn’t even have a clue that the main ingredient was black beans unless I told you.  I promise!!!  They are really quite decadent!  They are super moist (not “cakey” brownies by any stretch of the imagination).  Give them a try.  Black beans are high in dietary fiber, help regulate blood sugar levels, and are full of antioxidants.  What’s not to love?

Amazing Black Bean Brownie Recipe  (original from, this is my adjusted version!)
4 ounces unsweetened chocolate

Batter before baking

1 cup unsalted butter
2 cups soft-cooked black beans, drained well
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup instant coffee
¼ teaspoon salt (I use Real Salt)
4 large eggs
1½ cups agave nectar (you can also use honey instead or half agave and half honey)
Preheat the oven to 325°F. Line a 9×13 baking pan with parchment paper and lightly oil with 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 half of the melted chocolate mixture into your 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, 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 (or honey) and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Batter before mixing

One tasty brownie!

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 45 minutes, until the brownies are set. Let cool completely and then refrigerate so they harden enough to cut easily.  Store in the refrigerator.
NOTE:  I’m not a huge fan of nuts, so I actually leave out the walnuts all together and add an extra half cup of black beans instead.  I just figured I would leave it in the recipe for reference since some people are just a little nutty! =)  Sometimes, I also make them without any coffee for the kiddos.
March 28, 2010 in Cooking Fun!, Recipes
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