Amazing Black Bean Brownie
2 ounces unsweetened chocolate
1/2 cup coconut butter
1 cups soft-cooked black beans, drained well (hs: canned is fine)
1/2 cup almonds, chopped
1 tablespoon vanilla extract
¼ cup cocoa powder
1/8 teaspoon sea salt
2 large eggs
3/4 cups honey1/3 cup unsweetened shredded coconut
Preheat the oven to 325°F. Line 9-inch (rimmed) baking pan (hs note) 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 almonds, 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 almonds, remaining melted chocolate mixture, cococa powder, 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 honey and beat well. Set aside.
Add the bean/chocolate mixture to the 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. Top w/ 1/3 cup of shredded coconut. 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 12 Large
