BLACK BEAN BROWNIES

Don’t let on that these gluten-free brownies are made with black beans and dates until everyone is begging for seconds.

MAKES: 16     PREP: 25 MINS, PLUS COOLING     COOK: 28 MINS

½ cup bittersweet chocolate chips

3 tablespoons coconut oil

1 (15-ounce) can black beans in water, drained

7 medjool dates, halved and pitted

3 eggs

⅓ cup firmly packed light brown sugar

1 teaspoon natural vanilla extract

⅔ cup unsweetened cocoa powder

1½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon sea salt

1. Preheat the oven to 350°F. Line an 8-inch square, shallow cake pan with nonstick parchment paper.

2. Add ⅓ cup of the chocolate chips to a small saucepan with the oil and heat over low heat until the oil has melted, then remove and let stand for a few minutes, until the chocolate has melted completely.

3. Meanwhile, add the beans and dates to a food processor or blender and process to a coarse puree. Add the eggs, sugar, vanilla extract, chocolate-and-coconut oil mixture, and process again until smooth.

4. Mix the cocoa powder, baking powder, cinnamon, and salt together, then add to the bean mixture and process briefly until smooth.

5. Spoon into the prepared pan and spread in an even layer. Bake in the preheated oven for about 25 minutes, or until the cake is well risen, beginning to crack around the edges, and still slightly soft in the center.

6. Sprinkle with the remaining chocolate chips and let cool for 20 minutes. Lift the paper and brownies out of the pan and transfer to a wire rack to cool completely. Cut into 16 small pieces, lift off the paper, and store in an airtight container for up to two days.

per brownie: 139 cal / 6.8g fat / 4.4g sat fat / 17.6g carbs / 12.3g sugars / 0.4g salt / 4g fiber / 3.7g protein