OMG, we coulda used this during SB

I have not tried them but I intend to very soon. I'm going to have to look up the agave nectar.

The following is a copy and paste from http://andreayaya.typepad.com/rookie_cookery/

This has about 2/3 the calories of other brownies. Calories aside, I think the real benefit to this recipe is the fact that beans take a lot longer to digest than white flour and are thus lower on the glycemic index, which measures the rise in blood sugar after a certain food is consumed. The substitution of agave nectar for sugar is going to make this a lower glycemic index dessert. Just remember: it is still dessert! So eat in moderation and enjoy.

Black Bean Brownies!!!

INGREDIENTS
4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, rinsed and drained (I used canned)

1 cup walnuts, chopped

1 tablespoon vanilla extract

1/4 cup instant espresso coffee

1/4 teaspoon salt

4 large eggs1

1/2 cups agave nectar
DIRECTIONS

Preheat the oven to 325 degrees F. Lightly spray a 9 x 13 inch baking pan with vegetable oil.
On the stovetop, melt the chocolate and butter and blend it together thoroughly with a spoon. In a food processor, blend together the beans, half the walnuts, vanilla and a few spoonfuls of the melted butter-chocolate. The mixture should be smooth and thick.
In another large bowl, mix together the remaining half of the walnuts, the rest of the chocolate-butter, espresso and salt. Mix thoroughly with a spoon.
In a mixing bowl, beat the eggs until light and creamy. Add the agave nectar and beat together with the eggs thoroughly. Set aside.
Add the bean mixture to the coffee/chocolate mixture and blend well. Then add the egg mixture and mix until well incorporated.
Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until brownies are set and a toothpick can be inserted and removed clean. Let cool completely before cutting into squares. Refrigerate to enhance firmness and prolong freshness.