I love this recipe!!! The idea of a yummy brownie made from black beans and agave nectar is so unique that I have sort of based my Sweet Pea’s Pantry concept on it. The recipe is adapted from Ania Catalano’s “Baking with Agave Nectar” cookbook. I don’t use canned beans I make them from dried beans in the crock pot, I use either Earth Balance or I Can’t Believe It’s Not Butter sticks. The only thing that I have changed up a bit is, I don’t put the whole ½ cup of egg and agave mixture on the top at the end. For some reason it seems like the mixture sinks to the bottom and sets up.
I have made a few variations and came up with my own names for each. The original recipe (below) calls for walnuts. I call this one Butch Cassidy. Plain Jane = you guessed it plain no nuts, Joy to the World = almonds mixed with the beans then roughly chopped almonds and unsweetened coconut on top, Mint to be Chocolate = Butch Cassidy with a cocoa, agave, mint extract sauce on top. I want to try a ginger and lemon zest version…..stay tuned for that.
Butch Cassidy Black Bean Brownies
4 oz. unsweetened chocolate
1 cup unsalted butter or nonhydrogenated butter substitute
2 cup soft-cooked black beans, drained well
1 cup chopped walnuts
1 tbs vanilla extract
¼ cup natural coffee substitute (or instant coffee)
¼ tsp sea salt
4 large eggs
1 ½ cups light agave nectar
Preheat the oven to 325. Line an 11×18 in baking pan with parchment paper and lightly oil with canola spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 ½ – 2 minutes on high (I do this in 30 second increments because if you let it go too long it is ruined). Stir with a spoon to melt the chocolate completely. Place the beans, ½ cup of walnuts, vanilla and a couple of spoonfuls of the melted chocolate in to a food processor and blend for about 2 minutes, or until smooth (the batter will be thick and smooth).
In a large bowl, mix together the remaining ½ cup of walnuts, remaining chocolate mixture, coffee substitute and salt, mix well and set aside.
In a separate bowl, beat eggs until light and creamy, about a minute, add the agave and beat well (it is important to beat the eggs first then add the agave I learned the hard way by trying to combine this in to one step).
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about ½ cup. Mix well then pour batter into the prepared dish. Using an electric mixer beat the remaining egg mixture until light and fluffy. Drizzle over the brownie batter, use a toothpick or fork to pull the egg through the batter for a marbled effect.
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting (they will be soft until refrigerated).