These have been on my “to-make” list for a long time since first seeing the recipe on 101 Cookbooks. Black beans in brownies? How could you not be intrigued?
Once I actually read the recipe through, I realized that it included agave syrup, which I didn’t have – but I remembered seeing a version using brown sugar on Christina’s beautiful blog De La Casa. The only changes I would make to the recipe for next time are to add a little bit more sugar (I like my brownies bittersweet, but I felt these could be just a little sweeter) and to toast the pecans to keep them crunchy and enhance their flavour.
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