I’ve got kids who DETEST it when I try to slide health into their food (something I do EVERY DAY)
So, when I made some like cheesecake with tofu or brownies with black beans, I keep it on the down low.
What happens in the kitchen, STAYS in the kitchen, right?
I just serve them up and what to discern the expression as “MMMMMMM” or “EWWWWWW”. These brownies are wheat free, gluten free and a slam DUNK every time.
Even AFTER if “spilled the beans” they are still a family favorite and one of my husband’s “love languages”
You won’t believe how EASY they are to make, how easy they are to EAT and how little guilt is involved in chowing down a pan of these brownies!
Dark chocolate black bean brownies
Yield: 10-12 servings
1 15.5 oz. can black beans, thoroughly rinsed and drained
1/2 teaspoon baking powder
1/2 cup + 1 tablespoon sugar or Xylitol
1/4 cup dark cocoa powder
3 tablespoons olive oil
1 teaspoon vanilla
1 teaspoon instant coffee granules or 1 shot of espresso
1/4 cup walnuts, chopped, optional
1/3 cup dark chocolate chips, more if you like
Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8X 8 pan. Grease the parchment paper. This will be your security blanket to make sure the brownies don’t stick to the pan!!
Place all the ingredients except chocolate chips and walnuts in a food processor or blender and pulse thoroughly until smooth and well combined.
Pour batter in the baking dish. Top with nuts and chocolate chips. Bake for 30-35 minutes or until the top is dry and edges begin to pull away from the baking dish. Cool completely before cutting.