Gluten Free Black Bean Brownies

This has been a recipe I have been curious about since the first time I heard about it. At first when I heard the name Black Bean Brownies, I thought to myself ‘ew’ and then ‘why’?  I mean why mess with something as perfect as a brownie?  But then a funny thing happened, the recipe got really popular and more and more people started trying it and singing its praises. So I then curiousity was heightened and knew I had to try it.

I have to admit I was skeptical right up to my first bite. However, I was in for a really pleasent surprise as it was actually really good and in case you are wondering you can’t taste the beans. Now it is one thing to make brownies made with black beans for you, it’s another to try to serve them to other people.  I knew if I told my husband I was serving him Black Bean Brownies he would give me a funny look and tell me they’re awful before even trying them. To avoid that scenario, I just passed them up as good old regular brownies and waited in anticipation for his reaction.  To my amazement, he thought they were great but I wondered why I was looking at him strangely.

A couple notes on the recipe, the beans serve as flour and the agave nectar serves as the sugar.  You can get agave nectar in any health food store and most mainstream grocery stores now carry it as well. As I mentioned you really can’t taste the beans and the texture is very dense and fudgy. Now I do recommend you read the recipe before starting as it is a bit peculiar.  When you take these brownies out of the oven, they’re not going to be completely set. I recommend refrigerating them overnight.

 Black Bean Brownies (Gluten-Free)
Recipe found on: 101 Cookbooks who Adapted From “Baking With Agave”

4 oz. unsweetened chocolate

1 cup unsalted butter or non-hydrogenated butter substitute

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)

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar

Canola oil spray

1. Preheat the oven to 325°F. Line an 11-by-18-inch baking pan with parchment paper and lightly coat with canola oil spray.(I used an 11×13 pan because I like a little more substance to each bite)

2. Melt the chocolate and butter-a minute and a half in the microwave works just fine.

3. Blend the beans, 1/2 the walnuts, the vanilla extract, and a couple of tablespoons of the melted chocolate in a food processor. Blend until all the beans and the overall mixture is smooth.

4. In a large bowl, mix together the remaining walnuts, melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

5. In the bowl electric mixer, beat the eggs until light and creamy.. Add the agave nectar and continue to beat until blended. Set aside.

6. Add the bean-chocolate mixture to the coffee-chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup.

7.  Pour the batter into the prepared pan.

8. Bake for 30-40 minutes, until the brownies are set.  These brownies need to be refrigerated a couple hours to preferably overnight to harden.

Makes 45 (2-inch) brownies

Enjoy!