Secret Ingredient Brownie Bites
Back to school is all I can think of at the moment. We’ve made it through the first week successfully so this week, we are adding a challenge – soccer practice. I’ve got two schools in opposite directions of each other, different timings for both kids, and now practice days. I’m definitely going to need as many snacks with me as possible. Easy to eat snacks and as healthy-ish as I can make them for my picky eaters are what I’m looking for.
These secret ingredient brownies are the perfect solution because the girls can’t taste or guess the secret ingredient! But the girls did approve of them and that is all I need to keep making deceptively delicious foods. Well, what is the secret ingredient you ask? BLACK BEANS! So when I first told the husband about my idea, he was very skeptical. He loved the black beans idea just wasn’t sure about adding it to a dessert.
But it works! You can’t taste the black beans at all, courtesy of my blender. And the addition of the beans gives the brownies a truffle-like consistency. They also remove the necessity of using flour so these become gluten free! My favorite part is that I can make these brownie bites in less than 15 minutes! Yep, ever heard of a baked dessert ready to eat within 15 minutes? It’s right here and it tastes delicious.
I wouldn’t count this as a healthy food but it is a good option to straight sweets. I won’t be making them all the time but often enough to get the girls moving. Make sure to pack one of these delicious brownie bites in your child’s lunch bag!
Secret Ingredient Brownie Bites
Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 3 eggs
- ½ c sugar
- ⅓ c unsweetened cocoa powder
- ¼ c unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ c milk
Instructions
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan and set aside.
- Combine all of the ingredients in a blender and blend until you have a smooth, creamy texture (about 45 seconds).
- Pour batter into mini muffin pan.
- Bake for 10-12 minutes.
- Remove from oven and cool for 5 minutes.
Notes
To store: Place in airtight container and keep at room temperature for 2-3 days or in refrigerator for up to 5 days.
Here are the tools I used to make this recipe:
For more snack ideas, check out these recipes:
Popeye Muffins
Almond Cacao Energy Bites
Simple Homemade Crunchy Granola
Lemon Blueberry Mini Loaves