AMAZING BLACK BEAN BROWNIES

Ok so I never thought it was possible to eat a brownie again while living the low glycemic lifestyle...but wow!! And this is even good for you in small doses of course. I wish I could take credit for this recipe...and the innovation it took to figure it out..but I cannot!! It came from here: http://paperalaarte.typepad.com/but_weight_i_can_eat_it/2008/08/black-beans-brownies.html
Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used actual french roast coffee grounds..unbrewed of course.

What You Will Need:

4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups canned black beans, drained well

1 cup walnuts, chopped

1 tablespoon vanilla extract

¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive..or grounds )

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar

Directions:

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll 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, if using instant coffee add it to the warm mixture. 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, 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 to the coffee/chocolate mixture. Stir until blended well.Add the egg mixture. Mix well. Pour the batter into the prepared pan. 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 45 (2-inch) brownies.

I froze mine and they were excellent that way too. Enjoy!!