Amazing Black Bean Brownies Recipe(Courtesy Of Ania Catalano) - cooking recipe

Ingredients

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 cup instant coffee (or granulated natural coffee substitute)
1/4 teaspoon salt
4 large eggs
1 1/2 cups light agave nectar (honey can be used if you can't find agave, but agave is better)

Preparation

Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan) 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 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.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, 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 agave nectar and beat well. Set aside.
Add the bean/chocolate mixture tot the coffee/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 and 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. 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).