Peggy Lampman's Monday dinnerFeed: Gluten-Free Brownies (a.k.a. Black Bean Brownies)

Gluten-Free Brownies (Black Bean Brownies)

Peggy Lampman | Contributor

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You don't have to tell the kids the brownies you just pulled out of the oven are made with black beans, do you?

My husband Richard's cousin, Jody, shared this recipe with me. She avoids gluten, as do her parents, and this is one of their favorite gluten-free treats.

Gluten, fortunately, is not an issue with me, and I was skeptical that I'd like them. They were delicious, and I like the idea of a fiber-rich bean base.

Jody recommended I not over-purÃ©e the beans, so tiny pieces of the bean skin can still be seen.

Ingredients

1(15 1/2-ounce) can of black beans, rinsed and drained ( 1 1/2 cups)
3 large eggs
5 tablespoons unsweetened cocoa powder*
Pinch of salt
1 teaspoon vanilla
Â¾ cup white sugar
1/4 cup chocolate chips, optional
1/2 cup chopped walnuts, optional
Powdered sugar, optional

Directions

1. Preheat oven to 350 degrees.
2. PurÃ©e the black beans, eggs, cocoa powder vanilla and sugar in a food processor (or blender) with a pinch of kosher salt.
3. Stir in nuts and/or chocolate chips, if using. Pour into a greased 8x8-inch pan. Bake on middle rack of oven 30 minutes, or until an inserted toothpick comes out clean. Sprinkle with powdered sugar, if using. Let them cool completely before cutting.

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