Amazing Black Bean Brownies Recipe(Courtesy of Ania Catalano)

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is a recipe I just tried last night for a flourless brownie. Flourless because it is made with BLACK BEANS!! Yes, that is right, black beans. I thought it would be really gross, but I thought I would give it a try anyway. This recipe is courtesy of Ania Catalano from her book "Baking with Agave Nectar : Over 100 Recipes Using Nature's Ultimate Sweetener." They are only really good when cold. When they are warm you can definitely taste the beans, but when cold you can't. Also, if you use instant coffee you might want to use a lot less than in the recipe because the coffee taste is really strong. Kids probably won't like that. My husband hates coffee and I think it was too much for him....decrease amount of coffee if you don't like it. This is from Ania Catalano's book "Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener."

Ingredients Nutrition

  • 4 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 2 cups cooked black beans, drained well (canned is fine)
  • 1 cup walnuts, chopped
  • 1 tablespoon vanilla extract
  • 14 cup instant coffee (or granulated natural coffee substitute)
  • 14 teaspoon salt
  • 4 large eggs
  • 1 12 cups light agave nectar (honey can be used if you can't find agave, but agave is better)

Directions

  1. Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll 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. 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, coffee substitute, 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 agave nectar and beat well. Set aside.
  5. Add the bean/chocolate mixture tot 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 and 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).
Most Helpful

5 5

Wonderful!!!- I made a half batch because I have to enforce portion control with baked sweets involving chocolate {{lol}}...made for the COMFORT CAFE event and picked because I liked the name Ania (inside joke)...I had almost enough agave so I subbed a few dates in with the beans in the processor to make up the sweetness factor (this is something I have done with sweet bean recipes in the past and I like what it does to the texture so I felt comfortable doing so)...I flavored the coffee/chocolate mix with the additions of cinnamon and chili to add even more depth to the already interesting layers of flavors and also introduced almond extract in addition to the vanilla :) ...have to admit that the look of my finished product was a bummer...totally my fault...I stunk up the egg marble effect thingy, and was too lazy and cheap to use the parchment so they stuck a bit and didn't cut up so well...BUT who cares what it looks like when it tastes so darn good...the flavors again are fabulous...very subtle sophisticated sweets...brownies for grown ups for sure :) great after dinner small bites:) _Thanks hippichiclv...

5 5

It's amazing that you can't taste the black beans at all. I used single servings of instant coffee from Starbucks which were slightly less than 1 Tbsp each and worked well. I will toast the walnuts next time. Very moist and tasty brownies.

5 5

This is my favorite brownie recipe. I've tried it both with agave and honey, and they worked equally well. The coffee taste was too strong the first time I made it, and I now use two tablespoons instead of the quarter cup. Everyone raved about these last Christmas and I ended up copying out the recipe for several people...