Amazing Black Bean Brownies

Theology and food!  Yum!  I think I’ll occasionally share some of my newly discovered gluten-free recipes with you — only the ones worthy of keeping!  I’ve seen the benefit of eliminating gluten (especially wheat) from my diet and although it requires a learning curve, it’s worth it.  I honestly don’t miss wheat at all.

I’ve seen this recipe on several sites and it is awesome.   I cut out some of the agave and a bit of the butter and it is still very good!

  • 4 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 2 cups soft-cooked black beans, drained well
  • 1 cup walnuts, chopped
  • 1 tablespoon vanilla extract
  • 1/4 cup natural coffee substitute (or instant coffee for gluten sensitive) (optional)
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1 1 /2 cups light agave nectar (or you can substitute honey, but agave has a lower glycemic index)

Preheat the oven to 325°F.  Line an 11-by 18-inch baking 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

Keep the brownies in the refrigerator.  They will slice much better if refrigerated several hours or overnight.

Thanks to: for sharing!

Image by dichohecho (Creative Commons License)


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