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no sugar/no flour black bean brownies

on paper, it's not an immediate "sell".  with black beans being the main ingredient, many-a-friends may pass on the chocolate-bean concoction. 

i can't explain the deliciousness that awaits you.  so moist, so chocolately.  you could eat the whole thing (and you will).  we like to not mention anything at all about the ingredients until the plate is licked clean.  people would never think twice.

we found this recipe on 101cookbooks, reprinted from a book called baking with agave nectar by ania catalano, and we are forever grateful.


4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ teaspoon sea salt
4 large pasture raised eggs
1½ cups raw honey


on the left, is lifted the ingredients we like to use when making these brownies, but if you want to make them--which you should--i encourage you to read the ingredients, and instructions, as originally printed.

deviating slightly from the original recipe, we eliminated the ground coffee, although clearly that would be delicious, and we subbed light agave nectar for some local raw honey.

the recipe calls for chilling the brownies in the refrigerator for ease of slicing, but we always serves ours hot out of the oven.

these brownies absolutely get crushed every time we have made them, and the bean/chocolate combo is incredible.

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