Not yo Mama's average Brownie

I consider myself to be more of a cook than a baker and have been dubbed "The Alpha Cook" at home. However, I live with the Beta Eater and he claims to be the Alpha Baker to compliment the Alpha Cook.

While procrastinating on a paper, the Beta Eater found this interesting recipe for brownies which is made by substituting black beans for flour. After flexing his baking muscles, the results were wonderfully fudgy and moist brownies. The flavor was very similar to a traditional brownie. The black beans were un-noticeable and offered only a healthy substitute for those who need or prefer gluten free foods. The brownies have to be kept in the fridge in order to retain their shape.

The recipe can be found in this book Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano.

Black Bean Brownies

4 oz unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, drained well (canned is fine)

1 cup chopped walnuts

1 tablespoon vanilla extract

¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar (honey is a fantastic substitute)

Preheat the oven to 325°F.

Line an 11- by 18-inch (rimmed) baking pan (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.