heavily adapted from Ania Catalano’s Baking with AgaveNectar
submitted by Kate Gambs Knickerbocker
10 ounces
semisweet chocolate
½ cup butter
½ cup sugar
12-ounces can black beans
1 teaspoon vanilla
3 eggs
½ cup chopped walnuts, roasted
¼ to ½ teaspoon coarse sea salt
½ cup butter
½ cup sugar
12-ounces can black beans
1 teaspoon vanilla
3 eggs
½ cup chopped walnuts, roasted
¼ to ½ teaspoon coarse sea salt
Preheat
oven to 350° F. Line an 8 x 8 inch pan with parchment paper and lightly oil
with olive or canola oil spray.
Melt
chocolate and butter either in double boiler over the stove, or by microwaving
both ingredients in a large bowl for 2 minutes at 50% power, mixing together
after one minute. Carefully stir until all chocolate is melted. Incorporate
sugar into the mixture.
Place
the beans, vanilla, ½ of the walnuts, and a few teaspoons of the chocolate
mixer into the bowl of a food processor. Blend until smooth, about 2 minutes.
Set aside.
In
a separate bowl, mix eggs with an electric beater until light and creamy. Add
the chocolate mixture to eggs, and stir gently until incorporated. Fold in bean
mixture until all ingredients are mixed well. Pour batter into parchment-lined
pan and sprinkle sea salt on top of batter. Bake for around 35 minutes, until
brownies are set. Let cool completely until cutting into pieces (refrigerate
for 2 hours before cutting for best results), and store in the refrigerator in
an airtight container. Garnish with a sprig of mint, raspberries, or anything
you prefer.
I was skeptical
when I first read this recipe, but like others whose reviews I read, I was
happily surprised to taste chocolate in the finished product, not the beans!
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