Agave Nectar Black Bean Brownies Recipes
AMAZING BLACK BEAN BROWNIES RECIPE(COURTESY OF ANIA CATALANO)
This is a recipe I just tried last night for a flourless brownie. Flourless because it is made with BLACK BEANS!! Yes, that is right, black beans. I thought it would be really gross, but I thought I would give it a try anyway. This recipe is courtesy of Ania Catalano from her book "Baking with Agave Nectar : Over 100 Recipes Using Nature's Ultimate Sweetener." They are only really good when cold. When they are warm you can definitely taste the beans, but when cold you can't. Also, if you use instant coffee you might want to use a lot less than in the recipe because the coffee taste is really strong. Kids probably won't like that. My husband hates coffee and I think it was too much for him....decrease amount of coffee if you don't like it. This is from Ania Catalano's book "Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener."
Provided by hippichiclv
Categories Bar Cookie
Time 1h10m
Yield 45 brownies, 45 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan) with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate 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 separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture tot the coffee/chocolate mixture. Stir until blended well.
- Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using and 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. 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).
Nutrition Facts : Calories 83.7, Fat 7.6, SaturatedFat 3.7, Cholesterol 27.4, Sodium 20.6, Carbohydrate 3.1, Fiber 1.3, Sugar 0.1, Protein 2
AGAVE NECTAR BLACK BEAN BROWNIES
The agave nectar has a low Glycemic Index of 32. Great recipe for those watching their glucose levels. Enjoy!.
Provided by rogersbrenda
Categories Dessert
Time 45m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Flour and grease 11 X 18 pan.
- Melt carob and butter in double boiler. Cool before adding eggs to avoid scrambled eggs. Place all ingredients in blender. Blend on low.
- Bake 30-40 minutes. Cool before cutting. Enjoy!
Nutrition Facts : Calories 214.8, Fat 16.6, SaturatedFat 10, Cholesterol 83.4, Sodium 57.6, Carbohydrate 13.4, Fiber 3.3, Sugar 0.3, Protein 5.3
THE AMAZING BLACK BEAN BROWNIES
Provided by Ania Catalano
Categories Coffee Bean Chocolate Vegetable Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Walnut Legume Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 45 (2-inch) brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate 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 separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar 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. 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. 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.)
BLACK BEAN AND AVOCADO BROWNIES
These flourless brownies are delicious and can be quickly made for any gluten-free family members. You can sub oil back in for the avocado, but with the avocado, you'll be getting a pretty darn healthy treat!
Provided by Diana71
Categories Desserts Cookies Brownie Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch baking pan with nonstick cooking spray.
- Hand whisk eggs, mashed avocado, and vanilla extract in a large bowl. Add black beans. Puree mixture with an immersion blender, until all of the black beans are mashed and batter is smooth.
- Mix brown sugar and dark cocoa powder together in a separate bowl. Add to batter and blend by hand with a wooden spoon until completely mixed. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes. Cool completely before cutting and serving.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 10.2 g, Fiber 8.4 g, Protein 9.3 g, SaturatedFat 4.1 g, Sodium 314.2 mg, Sugar 20.1 g
BLACK BEAN BROWNIES
Black beans replace the flour in this brownie recipe.
Provided by elizabeth
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
- Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 18.1 g, Cholesterol 34.9 mg, Fat 5.3 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 129.1 mg, Sugar 12.4 g
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