These brownies should really be called “community brownies with a touch of deception”. Let me explain the community part: I received an email from the director of our Montclair YMCA, Kimberley Griffiths which contained a bunch of recipes that the Y’s nutritionist recommended. When I read about brownies that incorporated black beans, I had to try it. The problem was that I barely had any cocoa powder left and I couldn’t find my balsamic vinegar. I decided to use carob powder and my pomegranate vinegar from one of my favorite stores, Olive That and More. The result? DELICIOUS!
Now for the deception part: I eat a lot of healthy food so my tolerance for healthy-tasting items is quite high. My 11 year old, however, can detect a healthy substitution a mile away. Oh, and she detests beans. I knew this would be the test. She saw the brownies on the counter, begged for one and I said “ONLY ONE! They are for my special needs parenting support group tomorrow!”. This helps with the ruse. She ate one and groaned with delight. She had no idea the base was made with black beans. And she never will.
I highly recommend this recipe for fed-up cooks whose kids only like junk food. There is a ton of protein and fiber in this dessert so feel free to deceive your family and friends soon with this great recipe.
P.S. All of them were gone at the end of our parent group this morning and I confess to eating the 1/4 of one left behind on someone’s plate before I did the dishes. Who could have left behind even a small piece of this brownie????
Gluten Free Carob Brownies
1 15 oz can of black beans
2 large eggs
1/2 cup carob powder
3/4 cup sugar
1/2 tsp oil
1 Tbs milk
1 tsp pomegranate balsamic vinegar (or just balsamic vinegar)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly ground espresso or coffee
1 cup chocolate chips, divided (optional)
Preheat oven to 350 degrees.
Grease 12 cupcake tin.
In a blender, puree all the ingredients except the chocolate chips.
Remove the batter and place it in a large bowl.
Mix in 1/2 the chocolate chips with a spoon, fill the cupcake tins and then evenly top each with the other half of the chips.
Bake for 30 minutes.