365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Black Beans: Amazing Black Bean Brownies - 3 pts; 12g Carbohydrate; 1g Dietary Fiber

Saturday, May 2, 2009

[Healthy_Recipes_For_Diabetic_Friends] Black Beans: Amazing Black Bean Brownies - 3 pts; 12g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Black Beans: Amazing Black Bean Brownies - 3 pts; 12g Carbohydrate; 1g Dietary Fiber

Recipe By :
Serving Size : 45 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowerCarbs
Veggie WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans -- drained well (hs: canned is fine)
1 cup walnuts -- chopped
1 tablespoon vanilla extract
1/4 cup natural coffee substitute -- (or instant coffee)
1/4 teaspoon sea salt
4 large eggs
1 1/2 cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll 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.)

Makes 45 (2-inch) brownies.

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

Description:
"3 pts"
Source:
"Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)"
S(Formatted by Chupa Babi):
"April 2009"
Yield:
"45 brownies"
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Per Serving (excluding unknown items): 118 Calories; 8g Fat (53.8% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 157 0 0 2751 0 0 731