Gluten-Free Black Bean Brownies (sweetened with Agave Nectar)

This recipe excites me. Not just because it was right up my experimental alley (black beans, come on!), but because it gave me an opportunity to bake with something I've been really curious about using as of late: Agave Nectar (also known as "Nectar of The Gods" or "honey water"). Agave Nectar is made from the same cactus plant that tequila comes from, and is considered to be a healthier alternative to refined white sugars and other common sweeteners. It is also great for those on a vegan diet as it works as the perfect replacement to honey. I've seen Agave Nectar at the store, but never really stopped to check it out, until I saw that my Trader Joe's was selling Organic Blue Agave Nectar (not actually blue) for $2.99 for just under 12 ounces (you don't need to use much). Now, it is something I highly recommend!

I found this amazing Gluten-Free Black Bean Brownie recipe from the recipe journal, 101 Cookbooks (of which I adore). This recipe was discovered from the cookbook, 'Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener'. I wish I could take credit for this concoction as it's sheer genius, but author Ania Catalano really deserves a round of applause. I know, you must be thinking "Black beans as a brownie base? Ick. Get outta town.", but honestly - these were one of the better brownies I have ever tasted. If I served these babies at a party, and didn't tell anyone - you wouldn't have guessed their "special ingredient" - yes, a different kind of "special ingredient". They're chewy, rich and due to the the coffee substitute (instant coffee, in my case), they just taste like decadent, little espresso brownies. For those of you curious enough to grab the can-opener, here is the recipe:

Gluten-Free Black Bean Brownies

Yields 45 2" brownies

Ingredients

- 4 ounces unsweetened chocolate
- 1 cup unsalted butter (2 sticks)
- 2 cups soft cooked beans (canned is fine - I bought 2 - you should have a 1/2 cup leftover)
- 1 cup walnuts
- 1 tablespoon vanilla
- 1/4 cup granulated natural coffee substitute (or instant coffee for those for the more gluten-sensitive)
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cup light agave nectar

Tools

- Cuisinart (blender might work, too)

(I tweaked my recipe a little by not using walnuts, and adding 2 tablespoons of flax seed for the heck of it.)
Preheat oven to 325* F.
Lightly oil baking pan(s).
Melt chocolate and butter together.
Place beans, 1/2 cup walnuts, vanilla and a couple spoonfuls of the chocolate/butter mixture in Cuisinart. Mix. Should be thick and smooth.
In a large bowl, mix remaining 1/2 cup walnuts, remaining chocolate/butter mix, coffee substitute and salt. Mix well and set aside.
Beat eggs in a separate bowl until light and creamy. Add Agave and beat well. Set aside.
Add bean/chocolate mix to coffee/chocolate mix and stir.
Add egg mix (reserving 1/2 cup). Mix and pour into pan(s).
Beat remaining 1/2 cup of egg mix until light and fluffy. Drizzle over batter and create a marble effect using a knife or toothpick.
Bake for 30-40 minutes.
Store in refrigerator and enjoy!