These brownies are so 
danged delicious, you honestly wouldn’t have a clue that the flour as been swapped out for black beans. This is great news if you have gluten sensitivity, and the replacement of the beans is doubly good in that the “resistant starch” in these babies actually feeds the good bacteria in your gut! They also add some quality vegetable protein and fiber into your diet, all the while satisfying your candy cravings. Now, I’m not going to lie to you, these babies are calorie dense, and still high in total carbs, so save them for a heavy legs training day, but you simply Must Try Them!!! Enjoy…xo
What you’ll need…
4 ounces unsweetened baking chocolate
1 cup grass-fed butter
2 cups soft-cooked black beans, drained (I like turtle beans)
1 cup lightly toasted walnuts, chopped
1 tablespoon real vanilla extract
1/4 cup organic instant coffee
1/2 teaspoon sea salt
4 large free-range eggs
1½ cups pure agave nectar, (make sure you get the real stuff!)
Set the oven to 325˚ F and line an 11″ x 18″ greased brownie pan with parchment paper. Melt the chocolate and butter in a double boiler, stirring until smooth. When it’s cooled down enough to handle, put the beans, half of the walnuts, the vanilla extract, and several spoonfuls of the melted chocolate mixture into the bowl of a food processor. Process until you get a smooth paste, (about 2 minutes). Meanwhile, in a large bowl, mix together the remaining walnuts, remaining melted chocolate mixture, instant coffee, and salt. In another bowl, beat the eggs for about a minute, add the agave nectar and continue beating until it lightly froths. Stir the bean paste into the chocolate mixture, mixing well. Add 1/2 of the egg mixture into the batter, and continue to mix until everything is evenly combined. Pour the batter into the pan. Drizzle the rest of the egg over the brownie batter, and then drag a wooden toothpick through the egg and batter, creating a marbling effect. Bake for 30 to 40 minutes (I like my brownies on the gooey side, so I cook them a little less), until the brownies are set. Let cool in the pan completely before cutting into squares. Chill in the fridge for 15 minutes to firm and then serve!
