Black Bean Brownies

Replacing flour & sugar with black beans & maple syrup creates a pan of gluten-free, guilt-free chocolate treats fit for the most finicky palette.

For someone like myself who loves to explore flavour, feeding a picky preschooler can be torture. All of our efforts scoffed at before a single bite has even been taken. “Try it, you’ll like it.” you say, eagerly hoping they abide. They respond by throwing their arms across their chest, scowling and grunting like some kind of forest creature. It’s no longer dinner time, now it’s a standoff.

Too often kids will use food as an opportunity to express control, regardless of what’s in front of them (or how much time and effort it took you to prepare. *mom argh*). In time we, as spectacular parents, teach them the importance of healthy food, diet and the joy of treats in moderation, but it is a creative process that can take a loooong while. So, as we expose our kids to new foods and flavours, we also need to consider appearance, natural appeal and pack in as many nutrients in every spoonful as we possibly can.

Gotcha!

I raise two very different types of eaters. Alice, 2, will pretty much eat anything under the sun (dirt included) accept for pasta, she just doesn’t like it. Meanwhile, Edie, 4, turns almost every meal into a ride on her emotional roller coaster  The only foods you can guarantee she’ll eat without complaint are pasta, yogurt  most fruit and anything chocolate. I work with what I’m given.

These gluten-free Black Bean Brownies are packed with insoluble fiber, low-impact protein and antioxidants. Rich with fair-trade cocoa powder and chocolate chips, and sweetened with maple syrup, the kiddies are none-the-wiser. As a bonus, neither is your waistline. Dig in, Mom and Dad.

No-Flour Black Bean Brownies (gluten-free)

Adapted from Chocolate Covered Katie
Prepares: 9-12 brownies.
Prep time: 5 minutes Cook time: 30 minutes

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
• 2 Tbsps good-quality, fair-trade cocoa powder
• 1/2 cup quick oats
• 1/4 tsp salt
• 1/2 cup pure maple syrup or agave
• 1/4 cup coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 3/4 cup chocolate chips (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

1. Preheat oven to 350° F. Combine all ingredients except chips in a food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
2. Fold in 1/2 cup of chocolate chips (reserving the remaining 1/4 cup to sprinkle on top of your brownie batter), then pour into a greased 8×8 pan.
3. Sprinkle remaining chocolate chips over the top, along with any other confections or nuts that you’d like to include. Cook for 20 minutes, let cool for at least 10 minutes before trying to cut.

Note: These are a very delicious and very gooey chocolate treat. Once the pan of fresh brownies has come to room temperature and I’ve cut into individual squares, I like to put mine in the fridge for another 15 minutes to really set them.

When nothing else works, add sprinkles. Sprinkles mean “Part-ay!”.

Add to favorites