Black Bean Brownies

No wheat; agave or honey optional. (You can also make them egg-free.)

These are amazing! We use stevia instead of agave. Honey can be substituted also.

Original recipe from the website 101cookbooks.com, who got it from Baking with Agave Nectar: Over 100 Recipes Using Nature's Natural Sweetener. The instructions for substitutions are my own.

1 tbsp coconut oil or unsweetened butter
4 oz. unsweetened chocolate (or carob powder)
1 cup unsalted butter
2 cups soft-cooked black beans
1 cup chopped walnuts
1 tbsp vanilla extract
1/4 cup granulated coffee substitute, or chicory, or instant coffee
1/4 tsp sea salt
4 large eggs*
1-1/2 cups light agave nectar**

* I use 3 tbsp arrowroot beaten up with 6 tbsp water to substitute for the eggs.
**I use stevia concentrate instead of agave. About 1/2 tbsp works. Adjust to taste.

Preheat the oven to 325°F. Line an 11x18-inch baking pan with parchment paper and lightly oil the paper and the sides of the pan with coconut oil or butter.

Melt the chocolate (or carob) and 1 cup butter in a glass bowl in the microwave for 1-1/2 to 2 minutes on high. Stir with a spoon to melt the mixture 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 second bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. (Or, beat up the arrowroot/water mixture.) Add the agave nectar (or honey or stevia) 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. (If you're using arrowroot, add it all.) 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. (If you're using arrowroot, skip this step.)

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, and the texture is best after at least 2 or 3 hours of refrigeration.

Makes about 45 2-inch brownies.