4 ounces unsweetened chocolate
½ lb. (2 sticks) butter
2 cups well-cooked black beans, drained thoroughly
1 cup walnuts, chopped
½ cup cocoa powder
1 tablespoon gluten-free vanilla extract
½ teaspoon salt
1 ¼ cup agave nectar
8 oz. chevre goat cheese, at room temperature?1 egg
2 tablespoons agave nectar
1 ½ cup raspberries, fresh or frozen
Preheat the oven to 325 degrees. Line a 9x13-inch pan with parchment paper and spray or lightly oil the paper and sides of the pan with cooking spray. Set aside.
In a small saucepan, melt the chocolate and butter over medium-low heat. Set the pan aside and let the mixture cool slightly.
Place the beans, walnuts, cocoa, vanilla, salt, eggs and agave in a blender. Blend until completely smooth. Set aside.
In a large bowl, combine the melted chocolate mixture and bean mixture. Stir until thoroughly combined. Pour the batter evenly into the prepared pan.
In a medium bowl, beat together the goat cheese, egg and agave. The mixture should be fluffy and light. Using a small spoon, dollop the cheese mixture onto the brownie batter and use a moistened knife to swirl it throughout.
Sprinkle the raspberries over top of the brownies and press gently down into the batter.
Bake for 45 to 50 minutes or until a toothpick comes out clean and the center is slightly firm. Let cool and refrigerate overnight. The texture is much better after the brownies have chilled completely.
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Lydia Becker
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