Yen Family Site

Black Bean Brownies
Adapted from "Amazing Black Bean Brownie Recipe" on 101cookbooks.com

Yes, these have black beans in them.  And yes, they are still very tasty.

2 ounces unsweetened chocolate (or 6 tablespoons unsweetened cocoa powder + 2 tablespoons unsalted butter)
1/2 cup unsalted butter
1 cups soft-cooked black beans, drained well (canned is OK)
1/2 cup walnuts, chopped
1 1/2 teaspoon vanilla extract
2 tablespoons instant coffee or instant espresso powder
1/8 teaspoon (or big pinch) sea salt
2 large eggs
3/4 cup light honey

Preheat the oven to 325°F. Line an 8X8 inch square baking pan with parchment paper (or foil) and lightly grease with butter or oil.

Melt the chocolate (or cocoa+butter) and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high or in a double boiler. Stir with a spoon to melt the chocolate completely.

Place the beans, 1/4 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 *very* smooth. Scrape down the bowl often. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/4 cup walnuts, remaining melted chocolate mixture, coffee, and salt. Mix well and set aside.

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.

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

Add the egg mixture, reserving about 1/4 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.

Refrigerate overnight before cutting!

(Photo to come)