Black Bean Brownies

Okay so I know by the title you might think, totally gross, but these are actually really good. I found this recipe on this great blog www.101cookbooks.com. I love her recipes. I changed a few things, of course, but I think they turned out so great! You won't believe there's no flour or grain in them!

4 ounces unsweetened chocolate *(I used cocoa powder and oil)*
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (I used white beans)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup carob powder (original recipe called for coffee granules)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar (I used honey)

*I don't buy the block unsweetened chocolate. For every ounce of chocolate you need, just combine 3 T. cocoa powder and 1 T. oil.

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking 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. (I skipped the melting because I used cocoa powder and oil) 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, carob, 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 carob/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 an 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.) Best when refrigerated for a few hours first.