Black bean brownies, affectionately called B.B. Brownies by their admirers. A.K.A. My two little munchkins.

The kids inhale these morsels of chocolatey goodness.  Ride in the stroller treat?  Snack at the zoo?  B.B. Brownie to the rescue.  Mom knows that they are healthy and the munchkins do not have to be the wiser.

My angels know there are beans in those bad boys – they help make them.  What can I say?  When it comes to secrecy, I am not exactly a stealth brownie making warrior.  And I won’t lie; they were not keen on the beans initially.

“Like, for real, mom?”

“Dad, Mom put beans in the brownies again. Argh.”

Still, it doesn’t seem to matter to the kids once the brownies have cooled and the scent of warm chocolate fills the house.  YUM.  These pillows of chocolate delight are a cross between rich fudge and moist, airy chocolate cake.  Dark, decadent and with the perfect amount of sweetness.

Mom deserves a little chocolate treat, too.  Don’t mind if I do.

CLICK HERE TO PRINT RECIPE

Black Bean Brownie Bites (Gluten-Free)

“Don’t judge me until you have scarfed me down!” – B.B. Brownie

Ingredients:

¾ cup old-fashioned rolled oats of choice (be aware – some varieties are not gluten-free)

¼ tsp salt

½ tsp baking powder

1 can of low-sodium black beans, drained and rinsed

½ cup (good quality) cocoa powder

2 tsp (good quality) pure vanilla extract

¼ cup (strong) brewed coffee, decaffeinated or regular*

¼ cup Greek yogurt or applesauce

½ cup pure, Grade A maple syrup

12 packets of stevia plant extract, such as Truvia or Purvia**

⅔ cup (good quality) chopped dark chocolate OR dark chocolate chips (60% – 72% cocoa content)

2 large eggs

Preparation:

1.)  Preheat oven to 350 degrees F.  Line 36 mini muffin tin sections with muffin cups or spray a 8×8 inch brownie pan with cooking spray.

2.)  Process oats in food processor until fine.  Add all ingredients, through stevia, and run the food processor for several minutes, until the mixture is uniform and smooth.  Add eggs and pulse until well combined.  Add ⅓ cup of the dark chocolate or chocolate chips and pulse three or four times, just until combined.

3.) Use a two tablespoon melon-baller (a mini ice-cream scoop) to place the batter into muffin tins.  Alternatively, pour batter into the sprayed 8×8 pan.  Bake brownie bites for 10 minutes or until set and slightly puffy.  Bake full-sized brownies for 25 minutes, or until toothpick inserted two inches from the side of the pan comes out clean.  Then, cool on rack until just warm, five minutes for the brownie bites and 20 minutes for the brownies.

4.) Remember:  Brownies continue to cook slightly while they cool.

5.) The most important part of the recipe:  share them, eat them, and enjoy!

*You will not taste the coffee.  It simply enhances the glorious chocolate flavor of brownies.

** If you choose to omit the stevia extract, simply substitute 1/4 cup of additional maple syrup.

–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Like Curls and Carrots on Facebook: https://www.facebook.com/shannawardcooks

Follow me on Pinterest: http://www.pinterest.com/koenigsdorf/

©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.