Recipe by LAFoster72
Top Review by Georgiapea
Oh, I love 101cookbooks - thanks for posting this recipe on zaar. I made it a few months ago, right after Heidi posted it. They are SURPRISINGLY delicious. I can't give this one stars because I used agave (as the original was posted) not Splenda. Also, I used regular ground coffee....granules. I'm not sure if it's supposed to be prepared or actually that much dry. It was a bit, coffee-ee. Anyway - these are great, they do NOT taste like beans at all. The texture is a little more fudgy/puddingy than normal brownies.
- 113.39 g unsweetened chocolate
- 236.59 ml unsalted butter
- 473.18 ml canned black beans, drained well
- 236.59 ml walnuts, chopped
- 14.79 ml vanilla extract
- 59.14 ml instant coffee
- 1.23 ml sea salt
- 4 large eggs
- 354.88 ml Splenda granular, sugar substitute
Directions See How It's Made
- Preheat the oven to 325°F Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
- 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.
- 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.
- 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.
- Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
- 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.).
- Makes 45 (2-inch) brownies.