Decadent Black Bean Brownies – Gluten Free! (makes 32)

  • 2 cup well cooked or drained organic BPA-free canned black beans
  • 1/2 cup unsalted organic butter
  • 4 ounces unsweetened chocolate
  • 1 cup walnuts, chopped
  • 1 Tbs vanilla extract
  • 1/4 cup instant espresso
  • 1/4 tsp sea salt
  • 3 large eggs
  • 3/4 cup light agave nectar
  • 1 small ripe banana
  • 1/8 tsp chili powder
  • 1/4 tsp nutmeg

Preheat oven to 350 F. Line an 8” x 12” baking pan with parchment paper and very lightly grease sides with coconut oil.

Melt chocolate (use the best quality available – I love Cocoa Camino’s organic fair trade chocolate) and butter in microwave safe bowl (or on stovetop in sauce pan), stirring to combine and completely melt chocolate.

In food processor puree beans, ripe banana, ¼ cup walnuts, vanilla extract, and ¼ cup melted chocolate mixture until smooth. In a large mixing bowl combine remaining chocolate mixture with instant espresso, rest of walnuts, salt, chili powder and nutmeg. Add pureed bean mixture to bowl and mix thoroughly.

In a separate bowl, beat eggs with electric mixer for 1-2 minutes until frothy. Add agave nectar and beat for another minute or so until well combined. Add ¾ of egg mixture to brownie mix and combine thoroughly. Pour batter into pan. Top with remaining egg mixture (may need to beat again if it separates), and use a knife, chopstick or skewer to drag it through the batter to create a marbling effect.

Bake in centre of oven for 35-40 minutes, until set, and the edges start to come away from the pan. Let cool completely, then refrigerate at least 1 hour (or up to overnight) before slicing into bars about 1.5” x 2” (4 rows by 8 rows).

This delicious dessert is ideal for those following a gluten-free diet. They are also an excellent option for Diabetics – low in sugar, and high in protein and fibre – especially if they stick to one serving and pair it with some fresh fruit, like low-glycemic index berries. Agave nectar is high in fructose and low in glucose – making it a better choice for diabetics – but should still be consumed in moderation!

Nutrition Facts (per brownie): 114 kcal, 7.6 g fat, 10.3 g carbohydrate, 2 g fibre, 6 g sugar, 2.9 g protein, vitamin A* 2%, calcium* 2%, iron* 6% (* based on a 2000 calorie diet).
(Adapted from: Ania Catalano in Baking with Agave Nectar)