Sugar-Free Black Bean Brownies

Sugar-Free Black Bean Brownies


black bean brownies

Alan’s sister Sue is an amazing chef.  She spent hours researching different recipes that could satisfy Alan’s sweet cravings which intensified after each chemotherapy treatment.  It was quite a conundrum since Alan was on a strict no-sugar-no white flour diet.  This recipe- found on In Mamas Kitchen– fit the bill and they are delicious.  In fact, all 3 of my kids LOVE them.  But I must warn you- these brownies are addicting and it’s impossible to eat just one.

 Alan’s Very Favorite Black Bean Brownies

4 oz unsweetened chocolate (72% cocoa or higher)

1 cup unsalted butter or non-hydrogenated butter substitute

2 c soft-cooked black beans, drained well

1 c walnuts, chopped

1 T vanilla extract

¼ c brewed coffee

¼ t sea salt

4 large eggs

1 ½ c light agave nectar


Preheat oven to 325 degrees.  Line an 11” by 18” baking pan with parchment paper.  Spray with canola oil.

Melt chocolate and butter in a glass bowl in the microwave for 1 ½ to 2 minutes.

Stir with a spoon to melt the chocolate completely.

Place the soft-cooked beans, ½ cup of walnuts, vanilla extract and a couple spoonfuls of melted chocolate mixture into the food processor.

Blend for 2 minutes or until smooth.

Batter should be thick and the beans smooth.  Set aside.

In a large bowl, mix together the remaining ½ cup walnuts, remaining melted chocolate mixture, coffee and salt.  Mix well and set aside.

In a separate bowl, with an electric mixer, beat the eggs until light & creamy- about 1 minute.

Add the agave nectar & 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 30-40 minutes, until the brownies are set.

Let cool in the pan completely before cutting into squares.  These brownies are very rich, so cut them into small squares.

(The brownies will be soft until they are refrigerated)  Store in the refrigerator.

Makes 45 or so (2-inch brownies)

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