Megan’s Black Bean Brownies

Posted by Megan Burnside on February 17, 2009 at 1:25pm

I have a great recipe for black bean brownies! I know it sounds weird, but they taste amazing. If you don’t tell anyone it consists of mostly beans, they would never know. This is my adapted recipe:

4 ounces unsweetened chocolate (I used unsw. cocoa powder and it worked great!

1 cup unsalted butter

2 cups soft-cooked black beans, drained well (I used canned)

1 cup walnuts, chopped

1 tablespoon vanilla extract

¼ teaspoon salt

4 large eggs

1½ cups light agave nectar (I cut it down to 3/4 c. and thought it was perfect. You can use just about any sweetener you have)

Preheat the oven to 325°F. Line an 11- by 18-inch (I used 11×15) baking pan with parchment paper or aluminum foil 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 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, 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 nut/chocolate mixture. Stir until blended well.

Add the egg mixture. Mix well. Pour the batter into the prepared pan. 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.

(Note: These are much better after refrigerating until cool)