Gluten Free Brownies

I almost hesitate to list what the secret ingredient is in these brownies. From outward appearance, they look like a regular pan of delicious brownies. However, within hides a very surprising fact - there's no flour in these. None at all! The secret is (shhh, don't tell your kids!) a can of puréed black beans. Not only are they ridiculously healthy for you, but when all the other ingredients are added, you don't taste the beans whatsoever. You can prepare the brownie mix in either a food processor or a blender, but I recommend using a food processor, since it's easiest to scrape out the batter. These brownies are a great way to get nutrition into the kids under the guise of being an unhealthy treat. Feel free to add chocolate chips or chopped nuts to the batter, if you'd like.

Gluten Free Black Bean Brownies

1 (15 oz.) can reduced sodium or no salt added black beans, drained and rinsed

3 eggs

3 tbsp. canola oil

½ cup cocoa powder

1½ tsp. baking soda (optional)

1½ tsp. baking powder (optional)

1 tsp. pure vanilla extract

¾ cup sugar

Pinch of kosher salt

Preheat the oven to 350 degrees.

In a food processor, combine the black beans, eggs, oil, cocoa powder, baking soda, baking powder, vanilla, salt and sugar until the mixture is uniform and smooth. If using chocolate chips or nuts, stir them into the batter. If you like dense, fudge-like brownies, omit the baking soda and powder (or used reduced amounts of either). I like my brownies a bit more cake-like, hence my addition of the soda and powder.

Lightly grease an 8 x 8" pan.

Bake until the top is dry and the sides begin to pull away from the pan, which could be anywhere from as little as 20 minutes all the way up to a full 30 minutes. I used convection to bake mine and they were a little cracked on the top and tested clean with a cake tester at 20 minutes.

Remove the pan to a cooling rack and let the brownies cool thoroughly. Cut into squares and serve.

Makes 8 (2" square) brownies