the whole nut

black bean brownies

June 8th, 2009

Anyone who knows me well would tell you I have a thing for sweets. Mostly chocolate and baked goods, but I really don’t discriminate. But chocolate…I mean, I really like chocolate. And sometimes a little Green & Black’s just doesn’t cut it. I need something rich and gooey.  Something chewy that I can really bite into. Like brownies.

On rare occasion (an occasion I’ll make up), I like to make a batch of the No Pudge Fudge brownies. I know what I’m getting myself into when I do this, because I seem to envision a shining health-halo over the little pink box that shouts “Fat Free!” While I think the brownies are really quite tasty (and are a great alternative to other recipes), I wish they didn’t have sugar and flour as the first two ingredients. There are many low or non-fat variations out there, but so far I haven’t been blown away by anything in the alternative brownies sector. That is, until I discovered a recipe online that sounded so odd, I just had to try it.

Behold, the black bean brownies.

Made with agave, coffee and–you guessed it–black beans, these brownies are shockingly good. I made a batch for my family when I was back home one weekend to test it out and see if it was worth the fuss (plus, baking is always easier in my mom’s well-equipped kitchen). I had some naysayers (black beans..?! they wailed), but in the end, the black bean brownies were victorious and within two days the pan was wiped clean.

What I love most about these brownies is that they do not include any refined sugar or white flour. Yes, they actually have fat in them, but that’s okay.  You know where it came from. And when it comes to the eggs and butter, do try to go organic. Dairy is one area where you don’t want to comprise (even if it means an extra dollar or two). I also made sure the black beans and chocolate included were organic.

The next time you’re looking for a great dessert or brownie recipe, I suggest you give these a try just to say you tried it. I think you’ll be pleasantly surprised (and happy you did).

Ingredients
4 Ounces unsweetened chocolate
1 Cup unsalted butter
2 Cups black beans, drained well
1 Cup walnuts, chopped
1 Tablespoon vanilla extract
1/4 Cup (granulated) instant coffee
1/4 Teaspoon sea salt
4 large eggs
1 1/2 Cups light agave nectar

Instructions
Preheat the oven to 325 degrees. Line an 11 by 18 inch baking pan with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in small saucepan over medium heat. 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 two 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 one minute. Add the agave nectar and beat well. Set aside.

Next, add the bean-chocolate mixture to the coffee-chocolate mixture. Stir until blended well. Add the egg mixture, but reserve 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).

I served my brownies up with a little scoop of vanilla soy delicious, which melted quite nicely over the oh-so-gooey chocolate creation. But of course you can use any variation of your favorite ice cream. I also sprinkled a few chocolate chips on top for texture. Store the remainder of the brownies in the refrigerator.

I will warn that the preparation is rather involved and that you do dirty quite a few dishes in the process. But it’s so worth it. Since my initial success with this recipe, I’ve told several friends about the brownies. Most give me a confused look and say: “…sugar-free, with black beans? Seriously?” I have yet to prove them wrong, but when I do, it’s gonna be sweet.

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Tags: agave, alexandra bricker, alexi bricker, black bean brownies, brownies, dessert, healthy, healthy dessert, recipe, sugar alternatives, sugar free dessert