Black bean brownie

Contributed By: dancetmc
www.healthy-quick-meals.com

Who would have thought that you could make black bean brownies?? Let me just say this: if you are expecting these to taste like traditional brownies, you may be disappointed. (If you are craving a brownie, use this recipe.) But if you are wanting a delicious chocolately square with an unusual texture and a unique flavor - with lots of calcium and protein and without flour - then give these black bean brownies a try. They really are tasty! (And no, you can't taste the beans.) Be sure to purée the beans very thoroughly. You don't want any hard lumps at all. I tried using a blender, but was afraid I was going to damage the motor. A food processor works much better for this job. You can substitute almonds, pecans or other nuts for the walnuts - or leave them out altogether. The grain beverage I use is sold in the coffee aisle of the supermarket and is called "Krakus". It's a blend of roasted barley, rye, chicory and beet roots. If that doesn't appeal to you, substitute 2 Tbsp/30 mL of instant coffee granules. Don't overbake these! Unlike most baked goods, these will still be moist in the middle when they are done. (You can't use the toothpick test.) They are done when they look set and dry on the top, but they should not be hard; if you press your finger gently into the middle of the pan, it should leave a little dent.