30 Mon, 2011 § 4 Comments
Dave & I are particular about our brownies. We like them dense & moist. You know the kind that leaves its mark on your napkin?
These flourless, black bean brownies just looked like they would suit our taste. It seemed more than a little strange to use black beans as a base, but we were willing to give them a try. Amazingly, they create perfectly dense, rich, bite-sized, fudge-textured brownies with a subtle kick from the cayenne I added. Not even a hint of bean flavor lingered. They were a hit at a recent potluck.
Because the original recipe calls for 4 eggs, I knew substituting them would change the consistency. I have yet to find a really great vegan brownie recipe & wanted these to be fudgy & moist. I feel good about the eggs we buy from a woman I know who loves her chickens & takes really great care of them. In general, I do prefer to bake without eggs because I can usually make it work; so please offer suggestions that will keep these dense & moist. I was afraid 4 flax “eggs” would make them too “flaxy” but let me know if you try it…
…because you need to try these.
They are especially delicious with coconut ice cream.
Adapted from Baking with Agave Nectar by Ania Catalano
Fudge Brownies with Black Beans, Cayenne & Agave
Makes 45 (2-inch) brownies.
- 4 ounces extra-bitter chocolate
- 1 cup Earth Balance
- 2 cups soft-cooked black beans, drained & rinsed well
- 1 cup almond meal, divided
- 1 tsp cayenne
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 4 large eggs
- 1½ cups raw blue agave nectar
Preheat the oven to 325°F. Line an 11- by 18-inch rimmed baking pan with parchment paper & oil lightly.
Melt the chocolate & butter in a double boiler (or microwave). Stir with a spoon to melt the chocolate completely.
Mix the cayenne with 1/2 cup of the almond meal. Combine this with the beans, vanilla extract & a couple of spoonfuls of the melted chocolate mixture in a large bowl. Using an immersion blender, blend several minutes or until smooth. The batter should be thick & the beans smooth (otherwise they might be gritty). Set aside.
In a medium bowl, mix together the remaining 1/2 cup almond meal, the remaining melted chocolate mixture & salt. Mix well & set aside.
In a separate bowl, whisk the eggs until light & creamy, about 1 minute with an electric whisk. Add the agave nectar & beat well. Set aside.
Combine the bean/chocolate mixture with the almond meal/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/4 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer or whisk, beat the remaining 1/2 cup egg mixture until light & 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 moving to the fridge. They will remain soft until refrigerated. Cut into squares.