Black Bean Brownies

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

Directions

1. 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. 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. 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. 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. 5

   Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

6. 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. 7

   Makes 45 (2-inch) brownies.