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Sneaky Brownies

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Sneaking extra protein into your diet is easy with this brownie recipe adapted from Sneaky Chef by Anne Lee EdD, RDN, LD. This is a sweet treat you can indulge in and feel good about. The secret ingredient (black beans) add both protein and fiber – so delicious and nutrient dense!

  • Author: Anne Lee
  • Cook Time: 30-35 minutes
  • Total Time: 35 minutes
  • Yield: 1 9 x 9" tray

Ingredients

  • 6 tablespoons unsalted butter
  • 3/4 cup semisweet chocolate chips
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sugar
  • 1/2 cup pureed black beans
  • ½ cup gluten-free flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • Butter or non-stick cooking spray
  • 1 cup chopped walnuts, optional

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter or spray only the bottom, not the sides, of a 9-inch square baking pan.
  3. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and black beans. Combine the egg mixture with the cooled chocolate mixture.
  4. In a mixing bowl, stir together gluten free flour, cocoa powder, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
  5. Bake for 30 to 35 minutes, until a toothpick comes out clean.  
  6. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Notes

Other additions – try swirling in peanut butter or hazelnut butter into the batter before cooking

Find it online: https://eat-gluten-free.celiac.org/sneaky-brownies/