Black beans can be used as a flour substitute in brownies or in chocolate cakes because of their, well, dark color. They also provide fiber and protein, which flour doesn't. They also provide a very moist, and melt-in-your-mouth texture! YUM!
This was a simple recipe to make using a food processor and just a few ingredients. It is gluten-free and flour-free and can be made vegan, too. Oh, and before I forget in case you're still skeptical about these brownies..they are super chocolaty, as a brownie should be! 
Black Bean Brownies- 1 15 oz can of black beans, drained and rinsed well!
- 1/2 cup of rolled oats
- 3 tbs of cocoa powder
- 1/4 tsp of salt
- 1/2 tsp of baking powder
- 1/3 cup of honey (agave syrup or pure maple syrup for vegans)
- 1/4 cup of vegetable oil
- 2 tbs of sugar
- 2 tsp of vanilla extract
- 1/3 cup of mini chocolate chips (optional)
- Preheat your oven to 350 degrees Fahrenheit. In your food processor, blend the first five ingredients together. Use a rubber spatula to scrape down the sides if needed.
- After the ingredients have been blended to a smoother texture, add in the next four ingredients. Blend until you have a smooth texture and there are no lumps of black beans. You may need to scrape down the sides from time to time.
- Gently fold in the chocolate chips (if using) with a rubber spatula.
- Pour into a greased baking pan. Bake for 15-18 minutes.
Note: When you take them out of the oven, they may seem like they aren't cooked all the way or are too moist/mushy. I noticed after I let them sit over night, they became more like a true brownie, with a sturdier texture. Be patient! Its like lasagna, always better the next day.
