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Nutrition Facts

Serving Size 1 brownies 23g

Recipe makes 45 brownies)

The following items or measurements
are not included below:

agave nectar

Calories 84
Calories from Fat 68 (80%)
Amount Per Serving %DV
Total Fat 7.6g 11%
Saturated Fat 3.7g 18%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 29mg 9%
Sodium 20mg 0%
Potassium 84mg 2%
Total Carbohydrate 3.2g 1%
Dietary Fiber 1.3g 5%
Sugars 0.2g
Protein 2.1g 4%
Vitamin A 148mcg 2%
Vitamin B6 0.0mg 1%
Vitamin B12 0.1mcg 1%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 11mg 1%
Iron 0mg 4%

how is this calculated?

Black Bean Brownies Recipe #377444

There are a few of these recipes on the net - this one belongs to Ani Catalano via 101cookbooks.com Obviously these are much healthier than your usual brownie & great for those watching their weight. You can probably substitute normal or powdered (icing) sugar for the agave nectar if you can't get hold of any. Keep refrigerated.
by Mellowpuff

55 min | 25 min prep

45 brownies

  1. Preheat the oven to 325°F Line an 11- by 18-inch baking pan with parchment paper and lightly oil.
  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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
  7. 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.
  8. 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.).

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