Paige's Coconut Black Bean Brownies

Coconut Black Bean Brownies

Source: This appears to be a modified version of Ania Catalano's black bean brownies recipe from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener. You can see the original recipe reprinted (with permission) at 101 Cookbooks.

Paige's Recipe Notes: Delicious!

Ingredients

• 4 ounces unsweetened chocolate
• ¼ cup unsalted butter (I used coconut oil)
• ½ cup coconut oil
• 2 cups soft-cooked black beans, drained well ( canned is fine)
• 1 cup walnuts, chopped
• ½ cup shredded coconut (use less –too much coconut)
• 1 tablespoon vanilla extract
• ¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive) (I didn’t use)
• ¼ teaspoon sea salt
• 4 large eggs
• 1 cup brown sugar or 1½ cups light Agave Nectar (coconut sugar and agave nectar) 

Instructions

1. Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray. 
2. Melt the chocolate and butter in a glass bowl in the microwave for 1½ to 2 minutes on high. Stir with a spoon to melt the chocolate completely, and add the coconut oil. Place the beans, ½ 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. 
3. In a large bowl, mix together the remaining ½ cup walnuts, coconut, and remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside. 
4. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the brown sugar or agave and beat well. Set aside. 
5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. 
6. Add the egg mixture, reserving about ½ cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining ½ 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.