Black Bean Brownies

I officially have a three month old child.  I can’t believe it.  Where did time go?  It really feels like yesterday that drove I from Englewood, Colorado with my family to Orange, California to attend Chapman University.  Chapman is where I met my husband, and 8 years, 2 degrees, a wedding, and baby later, here I am. Eating black bean brownies.

This is a totally normal combination.  Me and brownies.  Me and nostalgia. Black beans and chocolate. You’re welcome.

I had a post on my friend’s blog, Rage Against the Minivan, about enjoying my new curves after having a baby. And I do. But I still try and say on the healthy side, and because black beans have protein, then I must eat these if I want to build lean muscle. You’re welcome.

I was inspired to make these because my dear friend Julia brought me some the other day.  She put bananas in hers which takes them to another, delicious level. If you want to make these a real treat, check out Coconut Caramel Sauce that she puts on her black bean brownies!

Recipe adapted from Baking with Agave Nectar:Over 100 Recipes Using Nature’s Ultimate Sweetener as seen on Mama Manifesto

Black Bean Brownies

Ingredients:

4 ounces dark chocolate
1 cup butter or butter substitute
1 15 oz can soft-cooked black beans, drained well (canned is fine)
1 tablespoon vanilla extract
¼ cup instant decaf coffee
¼ teaspoon sea salt
4 large eggs
1 cups light agave nectar

1/2 cup maple syrup

Directions:

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. ( I did not use parchment paper, and I'm here to tell you that you should:) )

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.)