Tuesday, October 29, 2013

Ooey Gooey Black Bean Brownies

Ya'll remember that Fitness Challenge Fund Raiser we hosted 2 years ago for Christmas?! Haha.... well, I guess only our longest standing members would remember this!!  I was going through pictures and remembering how fun that day was... What a blast! I also came across pictures of some of the food we had there!! Heelllloooo... I totally forgot about some of the yummy goodness I baked up!
As most events such as these, you would find cookies, cakes, popcorn, sodas, cotton candy, etc. and we obviously are not going to promote any of that garbage. Instead, I cooked up some healthy substitutes to those sweats we all like to get out hands on once in awhile ;)  My favorite yet unique recipe that seemed to steal the show was my Black Bean Brownies. I figured I should share these again since the holidays are approaching and everyone loves themselves a little dessert with their turkey dinners. Here goes...


4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

1. Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
2. 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. 
3. 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.
4. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
5. 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.
6. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
7. Add the egg mixture, reserving about 1/2 cup. Mix well. 
8. 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. 
9. 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. If you want to serve these to many people, make sure to place them in cupcake papers (that worked best for me), toothpicks will not work! They are too ooey gooey :) 

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