• Cooking Time: about 30 minutes
  • 1 (15-ounce) can black beans, drained and rinsed, or 1 cup dried black = beans
  • 3 eggs
  • 5 tablespoons neutral-tasting oil, like canola oil or grape seed oil
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup bean flour or other gluten-free flour
  • 1 teaspoon xanthan gum or guar gum
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne or chili powder, optional
  • 1 cup chopped walnuts, optional
  • 1 cup dark chocolate chips*, optional
  1. If using dried black beans, soak them for several hours and cook them until very tender.
  2. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside.
  3. Add black beans to a bowl of a food processor and process until a paste forms.
  4. Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and chili powder, if using.
  5. Process until smooth and well combined.
  6. Add walnuts, if using, and process until walnuts are mixed in.
  7. Spread batter evenly into prepared pan.
  8. Top with chocolate chips, if using.
  9. Bake in preheated oven for about 30 minutes or until an inserted tester comes out clean.
Reprinted from Celi-Yak News Fall 2013 This gluten-free, dairy-free recipe might just be one of the highest-fiber, highest protein brownies around. So rich-tasting and full of chocolate flavor, even kids won't have any idea what the secret ingredient is.