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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | chocolate chips, semi sweet, Ghirardelli | 1 | cup | butter, no salt | 2 | cups | black beans | 1 | tablespoon | vanilla extract | 1/4 | cup (8 fl oz) | INSTANT coffee GRANULES | 1/4 | teaspoons | salt | 4 | large | eggs | 1 1/2 | cups (8 fl oz) | amber Agave syrup |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 325 F. Line an 11 X 18 inch rimmed baking pan (or jelly roll pan) with parchment paper and lightly oil with canola oil spray | | 2 | 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 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. | | 3 | In a large bowl, mix together the remaining 1/2 cup of walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside. | | 4 | In a separate bowl with an electric mixer beat the eggs until light and creamy, about 1 minute. Add agave nectar and beat well. Set aside. | | 5 | Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. | | 6 | Add the egg mixture, reserving 1/2 a cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. use a wooden spoon to pull the egg mixture through the batter creating a marbled effect. Bake for 30-40 minute until the brownies are set. Let cool in the pan completely before cuttin into squared. For the best results refrigerate overnight. |
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