Black Bean Brownies

Maybe the title of this post has made you crinkle your nose and squint your eyes in disgust, but believe me, they are not disgusting! Had they been, I wouldn't be writing about it now...

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) 

1. 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. 
2. 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. 
3. Gently fold in the chocolate chips (if using) with a rubber spatula. 
4. 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.