Sunday, June 20, 2010

black bean brownies

Adapted from 101 cookbooks' recipe, via Ania Catalano. These are soft and dense, but the addition of black beans and no flour create a distinct texture- one that goes surprisingly well in these chocolate brownies. Close friend Shani was eager to try out the recipe, so we made them after she prepared the most delicious Korean meal. Perfect meals include perfect endings!

4 oz unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups drained black beans
1 cup chopped walnuts
1 tbsp vanilla extract
1/4 cup instant coffee powder (we used cooled espresso instead)
1/4 tsp sea salt
4 eggs
1 1/2 cups light agave nectar (can sub equal parts honey)

Preheat oven to 325 degrees F. Grease an 11-by-18-in baking pan or line with parchment paper and lightly grease.
Melt butter and chocolate in a glass bowl in the microwave(1 1/2- 2min on high) or very gently over the stove, stirring to complete the melting process. Place beans, 1/2 cup of the walnuts, vanilla extract, and a couple spoonfuls of the chocolate mixture into food processor. Blend about 2 minutes or until smooth, the batter will be thick but the beans should be smooth. The "magic bullet" did a fine job as a food processor.
In a large bowl, combine the melted chocolate mixture, remaining walnuts, coffee, and salt and mix together well.
In a separate bowl beat eggs until light and creamy, about one minute, Add agave nectar and beat well.
Add the bean mixture to the chocolate/ coffee mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup (we skipped this step). Mix well and pour into prepared pan. Using an electric mixer, beat remaining 1/2 cup egg mixture until light and fluffy. drizzle over the brownie batter. Use a toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30-40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. They will be very soft, and refrigeration is recommended.

Makes 45 (2-inch) brownies.

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