Thursday, February 14, 2013

black bean brownies



Happy Valentine's day! In honor of all the sweets around today I decided to introduce a recipe you don't have to feel guilty about. I would be lying if I didn't say I had quite a sweet tooth. As much as I love to eat healthy I always seem to want a little dessert after a meal. I think it is more habit than anything. Either way these brownies were one of my best discoveries lately. They are delicious, sugar free, gluten free and full of protein and anti-oxidants. I really couldn't ask for more from a dessert. The best part, they are delicious! I  tested it with Jim and he had no idea they were health. I took that as a compliment. 

Black Bean Brownies
Adapted from 101 Cookbooks
Makes 45 (2 inch) Brownies

4 ounces unsweetened chocolate
1 cup unsalted butter, melted2 cups soft-cooked black beans, drained well1 cup walnuts, chopped2 t vanilla extract¼ cup espresso or natural coffee substitute¼ teaspoon sea salt4 large eggs1½ cups honey or light agave nectar




1. Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil.

2. Melt the chocolate and butter in a double broiler or 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. 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. 

3. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, espresso, and salt. Mix well and set aside.

4. 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.

5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

6. 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.)



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