Black Bean Brownies

This recipe is linked to Real Food Wednesdays. Thanks you Kelly for hosting! :) Go check out all the delicious real food recipes.

I know, I know...you are probably thinking the same thing I did when I first heard the name; that can't possibly be good. I've had some good Black Bean Brownies and some yucky ones, it's all about finding the right recipe. This is the best recipe I have found so far. They are fudgy, moist and delicious. The original recipe calls for coffee, which I don't drink, so I tweaked the recipe and used a little cinnamon and nutmeg; some stronger flavors to replace the coffee.

A great way to get more legumes (legumes = fiber) into your family's diet. The kids will never know they are made with black beans.

Amazing Black Bean Brownies

Adapted from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener

4 ounces unsweetened chocolate

1 C butter (or non-dairy alternative, I used coconut oil)

2 cups cooked black beans, rinsed and drained well (you can use canned beans)

1 C walnuts, chopped

1 TB vanilla extract

1/4 C milk (or non-dairy alternative, I used almond milk)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1/4 tsp salt

4 large eggs

1 1/2 C raw dark agave nectar (I used half agave and half coconut palm sugar)

1. Preheat oven to 325 degrees. Line a 9 x 11 cake pan with parchment paper and coat the bottom and sides with cooking spray.

2. Add 1-2" of water to the bottom pot of a double boiler. Bring to a boil over high heat. Meanwhile place the butter/oil and chocolate in the top of the double boiler (If you don't have a double boiler just use a pot as the bottom and a glass or metal bowl that sits down inside the pot, but doesn't touch the water). When the water is boiling place the top on and stir occasionally until the butter/oil and chocolate are melted and combined.

3. Place the beans, 1/2 of the walnuts, the vanilla and a couple tablespoons of the melted chocolate mixture into your food processor. Process until smooth, about 2 minutes. Set aside.

4. In a large bowl combine the rest of the walnuts, the remaining chocolate mixture, milk, cinnamon, nutmeg and salt. Set aside.

5. In a separate bowl beat the eggs until creamy, about 1 minute. Add the agave and beat until frothy. Reserve 1/2 cup and set aside.

6. Add the bean/chocolate mixture to the chocolate/spices mixture and mix until well combined. Add the egg/agave mixture and mix well. Pour into the prepared baking sheet.

7. Take the remaining 1/2 cup of the egg mixture and beat until light and fluffy. Drizzle over the brownie batter and run a toothpick through everything to create a marbled effect.

8. Bake for 30-40 minutes, or until the center is set. Let cool in the pan completely and refrigerate for 1-2 hours before cutting. Store in the fridge.