Fudgy Black Bean Brownies

The first time that I shared this recipe it was someone else's.   I decided that their recipe had way too much butter in it and was way too complicated. I  used salted butter and cut out the added salt.   I also cut the butter in half and simplified the directions, so now it's my recipe!  Enjoy!

  

Ingredients

4 ounces unsweetened chocolate (if you don't have the squares you can use the powder.  You would need 12 TBSP of unsweetened cocoa powder and 4 TBSP vegetable oil)
1/2 cup salted butter
2 cups soft-cooked black beans, rinsed and drained
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup instant coffee
4 large eggs
1½ cups light agave nectar or honey

non stick cooking spray

Directions

Preheat the oven to 325°F. Spray 11- by 18-inch pan lightly with cooking oil spray.

1.  Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir and melt the chocolate completely.

2.  Mash the beans either with a potato masher or puree with a food processor.

3.  Add remaining ingredients except for the walnuts to the beans and mix well. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth.  You can do this by hand or use a mixer!

4.  Stir in the walnuts. 

5.  Pour batter into pan.  Bake for 30 to 40 minutes, until the brownies are set. Check to see if they are done by poking a toothpick or fork in the middle.  Will come out clean if done.

Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 24 (2-inch) really thick brownies.  If you want thinner brownies, divide the batter between two pans.