Black Bean Brownies

• 2 cans black beans, cooked till soft
• 1/2 cup sugar (dry measure)
• 1/2 cup agave nectar (liquid measure)
• 4 oz unsweetened baking chocolate
• 3/4 stick butter
• 1/2 cup walnuts
• 2 T decaf (or not) instant coffee (may omit)
• 1 T vanilla
• 4 eggs, separated

1. Prepare pan by lining 18x11 baking pan with parchment. Lightly oil it with canola oil or spray. Preheat oven to 325 deg.
2. Pulse black beans and walnuts in food processor to make a smooth paste. In a large bowl, combine black beans/walnuts, sugar, agave nectar, melted chocolate, melted butter, instant coffee, vanilla, and egg yolks to make a smooth, thick batter. In a second, smaller bowl, beat egg whites to stiff peaks. Fold egg whites into bean batter.
3. Spread completed batter in prepared pan. Bake 40 min or until top is dry and beginning to crack slightly. Cool in pan. Easier to cut and better tasting after cooling.
4. For 16 servings: 212 cal, 11.8 g fat, 24 g carb, 3.8g fiber, g, 6.0 protein

black beans, sugar, agave nectar, baking chocolate, butter, walnuts, t, t, eggs

Taken from www.epicurious.com/recipes/member/views/black-bean-brownies-1263168 (may not work)