Magic Black Bean Brownies (Gluten-Free)

From Delight Gluten Free Magazine, Summer 2009. Posted for ZWT5, Caribbean region.

• Ready In: 1 hr
• Serves: 6-10
• Yields: 1 brownie pan

Ingredients

• 6  ounces  high-quality unsweetened chocolate bars
• 1⁄3 cup butter or 1⁄3 cup coconut oil or 1⁄3 cup shortening
• 2  cups black beans, rinsed well (canned)
• 1  cup  agave nectar or 1  cup honey
• 1  tablespoon vanilla extract
• 2  tablespoons instant espresso powder (if avoiding coffee, sub in 1 teaspoon almond extract)
• 1⁄4 teaspoon salt
• 2⁄3 cup  coconut flour (found in health food section of grocery store) or 2⁄3 cup  almond flour (found in health food section of grocery store)
• 3  tablespoons flax seed meal
• 1 1⁄2 teaspoons baking soda
• 1  cup walnut pieces (optional) or 1  cup  chopped  almonds (optional)
• 1⁄2 cup  unsweetened chocolate chips (optional)

Directions

1. Preheat the oven to 325*F, and grease a small (8x8 or 9x9) pan. Break up the unsweetened chocolate, and combine it with the fat (butter, coconut oil or shortening). Heat the mixture on low power in the microwave or in a double boiler, stirring often, until it's melted and combined.
2. Meanwhile, put the black beans, agave, vanilla, espresso powder, and salt in a food processor. Add the chocolate mixture, and process 2-3 minutes - until the black beans are obliterated and the mixture is well-combined. Add almond flour (or coconut flour), flax meal, and baking soda. Process two minutes more. Fold in nuts & chocolate chips, if using.
3. Pour the mixture into the greased baking pan. Bake for 40-50 minutes - until the top is set, but be careful about burning the edges. Allow to cool for at least an hour; otherwise, the brownies may be too gooey to slice.
4. Store covered on the counter, or for a firmer brownie, in the refrigerator.