Amazing Black Bean Brownies

Have you ever noticed how gluten-free baking is never simple? What happened to all those "5 ingredient" recipes we used to love? No more, but this one is worth the mess.

These brownies really are amazing when you consider that black beans don't taste anything like chocolate! The beans do provide some great fiber and nutrition however, and the modifications I've made to the original recipe take them from a sticky fudge-like texture to slightly cakey. Delicious! AND they're gluten-free!

4 oz unsweetened chocolate

1 C unsalted butter (or Earth Balance)

2 C soft-cooked black beans, drained (1-15 oz. can works fine)

1 C walnuts or pecans, chopped

1 Tbsp vanilla extract

1/4 C (granulated) natural coffee substitute (or instant coffee for gluten-sensitive)

1/4 tsp sea salt

4 large eggs

1 1/2 C light agave nectar and/or honey

1/2 C Jules Nearly Normal All-Purpose Flour*

1/2 tsp baking soda

Preheat the oven to 325 degrees F. Line an 11x18 inch rimmed baking pan with parchment paper and spray lightly with canola spray.

Melt the chocolate and butter in a glass bowl in the microware 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 nuts, vanilla extract, and several 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 of the nuts, remaining melted chocolate mixture, coffee substitute or coffee, and salt. Mix well and set aside.

Measure the flour and baking soda onto a sheet of wax paper or parchment. Set aside.

In a separate bowl, use an electric mixer to beat the eggs until light and creamy, adding one at a time, about 2 minutes total. Add the agave nectar or honey and beat well.

Mix the beans/chocolate with the coffee/chocolate and add the flour mixture. Stir to combine.

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. (Okay. I know you won't and these actually can be cut while warm.)

Makes 52 (2-inch) brownies. (2 points each for WW)

Adapted from a recipe originally appearing in Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano (Ten Speed Press 2008)

To order a sample bag of Jule's Nearly Normal All-Purpose Flour, go to www.nearlynormalkitchen.com. Or if you're in the Seattle area and don't want to wait for delivery, call me at 206-569-4726. I might have an extra bag I'd be willing to sell.