Join us for the 30 Days 30 Ways of incredible recipes that are healthy while still being delicious. These healthy brownies are the perfect indulgent dessert that will fast become a kitchen staple!

  • | Easy
  • | 90 mins
  • | 8 servings
Directions
  1. Preheat oven to 325°F.
  2. Line the bottom of an 8 or 9-inch square baking dish with parchment paper. Then lightly spray inside of dish with vegetable oil.
  3. In a small microwaveable bowl, melt 4 tbsp butter. Whisk in Rodelle Gourmet Baking Cocoa and combine until smooth.
  4. Chop walnuts in KitchenAid® Pro Line® Series 16-Cup Food Processor with Commercial-Style Dicing. Remove 1/2 cup and set aside.
  5. Melt 1 cup butter in microwave.
  6. Place the black beans, 1 cup melted butter, Rodelle Vanilla Extract, and a couple of spoonfuls of the cocoa mixture into the bowl of the food processor. Blend about 2 minutes (or until smooth).
  7. The batter should be thick, and the beans smooth.
  8. In a separate large bowl, mix together the remaining 1/2 cup walnuts, the remaining melted cocoa mixture, granulated coffee, and salt.
  9. In another bowl, beat the eggs until light and creamy using KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender. Add the agave nectar and beat well.
  10. Add the bean/cocoa mixture to the coffee/cocoa mixture. Stir until blended well. Now add the egg mixture, reserving 1/2 cup. Mix well.
  11. Pour entire mixture into prepared square baking dish.
  12. Using an electric mixer, beat the remaining 1/2 cup mixture again until light and fluffy. Drizzle over brownie batter. Use a wooden toothpick and pull egg mixture through batter to create a marbled effect.
  13. Bake for 60 minutes until brownies are set (time can depend on altitude and oven). Let cool in pan before cutting into squares.
Ingredients
  • 3/4 cup Rodelle Gourmet Baking Cocoa
  • 1 cup + 4 tbsp unsalted butter
  • 2 cups canned black beans, drained well
  • 1 cup walnuts, chopped
  • 1 tbsp Rodelle Vanilla Extract
  • 1 tsp granulated instant coffee
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/2 cup light agave nectar
Uses
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