Introduction: Spicy Black Bean and Coffee Brownies

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About: I am a paper engineer, writer, maker and chemist wannabe. In addition to pop-up cards I design and build furniture, lights, costumes or whatever I happen to need at the time. Lipstick, a mixing studio, all-pur…

Besides being absolutely delicious, these unusual brownies also happen to be gluten free! They contain no flour of any kind, relying on eggs for their light fluffy texture and beans for their body. The combination of chocolate, butter, coffee and spice balanced by a moderate amount of sugar make this an ideal adult brownie.

Step 1: Ingredients

8 ounces bittersweet chocolate

1 stick (1/4 pound) unsalted butter

1 1/2 cup cooked black beans (or one 15.5oz can), well drained

1 tablespoon vanilla extract

2 teaspoons finely ground espresso beans

1 tablespoon chili powder

1 teaspoon nutmeg

1/4 teaspoon sea salt

6 large eggs, separated

1/2 cup sugar

Step 2: Preparation

Pre-heat oven to 325°F

In a double boiler (or over low heat if you don't have a double boiler), melt the butter and chocolate.

Mash the beans (preferably by hand) until smooth.

Add vanilla, egg yolks, espresso, salt, sugar, chili powder and nutmeg.

Slowly pour the melted chocolate and butter into the mix, stirring to prevent the egg yolks from cooking.

Beat egg whites until stiff but not dry.

Gently fold the chocolate mixture into the egg whites.

Note: It is important to understand the difference between "mixing" and "folding." You mix ingredients by beating them with a fork, spoon, or in a mixer or food processor. When you fold ingredients together you should use a soft spatula and you must do it by hand. Your goal is to blend the ingredients while preserving the lightness of the texture (usually you're folding beaten egg whites with some other heavier combination of ingredients). I prefer to put small portions of the heavier ingredients into my egg whites, then mix by scraping the bottom of the bowl and gently "folding" the ingredients over the egg whites. I add more of the heavy mix before the first batch is completely blended, and at the end slice through the remaining blobs of unmixed egg whites.

Pour into a baking pan (approximately 9" by 13") and bake for approximately 25 minutes. There's no need to grease the pan. To test for doneness, insert a toothpick or small knife into the brownies. If it comes out clean, you're done.

Allow to cool completely before digging in!