Monday, May 17, 2010

Black Bean Brownies

Right now you may be thinking...Black Bean Brownies? Gross! But don't discriminate against these little guys. These brownies are moist, flavorful, and surprisingly taste like actual brownies. It's a miracle. I like them because for one, they are made with black beans. Two, no sugar is added (honey is used). Third, no flour is added. So this recipe is pretty friendly to many diets.

Black Bean Brownies

4 ounces unsweetened chocolate
1 cup unsalted butter (you can use applesauce for a portion of the butter)
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ teaspoon salt (omit if using salted butter)
4 large eggs
1½ cups honey
Preheat the oven to 325°F. Line an 9x12 glass baking pan with parchment paper.

Melt the chocolate and butter in a glass bowl in the microwave for 30 second intervals for 2 minutes, stirring between each interval. 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 honey and beat well. Set aside.

Add the bean/chocolate mixture to the walnut/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. *Note: these MUST be refrigerated and cooled completely or they will not have a brownie-like texture. Trust me, I made the mistake of thinking they would be okay warm.

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