Black Bean Brownies

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 4 ounces unsweetened chocolate
• 1 cup unsalted butter
• 2 cups canned black beans, drained well
• 1 cup walnuts, chopped
• 1 tablespoon vanilla extract
• 1/4 cup instant coffee
• 1/4 teaspoon sea salt
• 4 large eggs
• 1 1/2 cups splenda granular, sugar substitute

Recipe

• 1 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.
• 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 to 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 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.).
• 7 makes 45 (2-inch) brownies.