Black Bean Brownies

Makes 45 (2-inch) gluten-free brownies

Without exception, this was the most sought-after recipe at my restaurant and bakery. You would never believe these incredibly fudgy brownies are made with beans but no flour. The beans provide great body and fiber without a "beany" taste. Keep the brownies in the refrigerator. They will slice much better if refrigerated several hours or overnight. Find natural coffee substitute at natural food stores.

4 ounces unsweetened chocolate

1 cup unsalted butter or nonhydrogenated butter substitute

2 cups soft-cooked black beans, ?drained well

1 cup walnuts, chopped

1 tablespoon vanilla extract

¼ cup natural coffee substitute ?(or instant coffee, for gluten-sensitive)

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch 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 11/2 to 2 minutes on high. Stir with a spoon to melt the ?chocolate completely. 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, coffee substitute, 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, 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.)