If any of you ever tells my children what’s in these brownies I’ll never forgive you. I’ve managed to keep it a secret so far by stealthily whipping them up late at night after they’ve gone to bed. I don’t mind at all though, since they take less than 5 minutes to prep for the oven. My kids really love these brownies, and I really love that they love these brownies. Everyone gets a little giddy in the mornings when they discover a new batch has been delivered, and I’m determined to keep it that way. Thankfully neither of them has gotten the hang of the whole reading thing yet, so I should be safe posting the recipe here for a while longer. My hope is that by the time each of them learn the truth they’ll be so addicted to them that they won’t care.
You see, these fudgey, melt in your mouth, decadently rich brownies are made from black beans. Protein packed, fiber filled black beans. And no one knows it but me. All they know is that it’s a new gluten free recipe I found. And it had better stay that way.
You’re probably thinking it’s not possible for anyone to be suspicious, but I’m telling you that if I weren’t the one dumping the beans into the bowl I’d never believe it either. These brownies rank right up there with some of the best I’ve ever had. Minus the guilt. Which is kind of a problem for me because it’s way too easy to talk myself into having just one more…you know, for the protein and the fiber…
* I use Coconut Palm Sugar in most of my baking because it’s high in nutrients and low on the glycemic index. (GI35, lower than cane sugar, agave, and honey.) Organic Evaporated Palm Sugar is high in potassium, magnesium, and zinc, as well as vitamins B2, B6, and B12. It’s deliciously sweet, and can be substituted 1:1 for regular sugar. You can find the same one I use in my Amazon Store, or click here.