Cocoa and Black Bean Brownies with Raspberry Sauce

Photos by Jaymi Heimbuch

This recipe was created exclusively to pair with the 2009 Late Harvest Mourvèdre from Cline Cellars. The wine has deep notes of espresso, dark chocolate and lush berries. It never feels heavy due to its surprise hint of eucalyptus. In fact, eucalyptus is present in all of Cline's Mourvèdre-based wines as their vineyard in Oakley, California is surrounded by eucalyptus trees. If you don't like dessert wines, try this one and get back to me. It's bound to change your mind.

Now, when you think of dessert, probably one of the last things you think of is black beans. It's right up there next to kale, I'm sure. This gluten-free recipe is the exception. It's light, almost souffle-like, and the raspberry sauce will have you going back for 3rds (2nds are a given!). You're just going to have to trust me. So make it, surprise yourself and your friends with a new way to experience black beans.

Raspberry Sauce

  • 2 pints of raspberries
  • 1/4 cup of sugar
  • 1 tablespoon of lemon juice
  • 1 pinch of lemon zest for garnish

1. Combine raspberries, sugar and lemon juice in a saucepan.

2. Cook over a medium-high heat until the raspberries break apart.

3. Strain through a chinois to remove the seeds.

4. Add back some of the raspberry seeds to the sauce for texture.

Black Bean Brownies
Photos by Jaymi Heimbuch

  • 8 ounces bittersweet chocolate, chopped
  • 1 stick unsalted butter
  • 1 1/2 cup cooked black beans, well drained
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground espresso beans (or any coffee bean)
  • 1/4 teaspoon sea salt
  • 6 large eggs, separated
  • 1/2 cup granulated sugar
  • Confectioner's sugar for dusting

1. Over a low heat, melt the butter and then add the chocolate.

2. In a large bowl, mash the beans until smooth.

3. Add the vanilla, egg yolks, espresso, salt and sugar. Mix well.

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

4. Slowly stir in the chocolate-butter mixture as to not cook the egg yolk.

5. Beat the egg whites in a separate bowl until stiff.

6. Fold the egg whites into the chocolate mixture.

7. Pour the mixture into a small baking dish and bake for 25 minutes on 325 degrees.

8. Test with a toothpick for completeness.

Photos by Jaymi Heimbuch

After the brownies have cooled, dust with confectioner's sugar and serve with raspberries and sauce. Try to share.

Variations

Add 1 table spoon each of chili powder and nutmeg for a Mexican Mocha Brownie and replace the lemon juice in the raspberry sauce with lime.

To make fudge-style brownies, use 2 fewer eggs and 1/2 cup less black beans. Add 1/2 cup of chocolate chips to the finished batter and lightly mix before pouring it into the pan.

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