Black Bean Brownies

Description

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients

    15 ounces black beans, drained and rinsed

    2 whole bananas

    ⅓ cup agave nectar

    ¼ cup unsweetened cocoa

    1 tbsp cinnamon

    1 tsp vanilla extract

    ¼ cup raw sugar (optional)

    ¼ cup instant oats

Instructions

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

http://happyherbivore.com/2009/05/vegan-blackbean-brownies/


Black Bean Brownies
 Ingredients (12 brownies)

    1 14 oz. can black beans, drained and rinsed
    3/4 c. unsweetened applesauce
    1/4 c. maple syrup
    1/4 c. cocoa powder
    1 t. vanilla extract
    1/4 c. organic sugar or stevia baking blend
    1 t. baking powder
    1/2 t. baking soda
    1/4 t. salt
    1/4 c. oat flour (or old-fashioned oats ground finely)
    1/3 c. chocolate chips

Instructions

    Preheat oven to 350 F.
    Grease an 8x8" pan and set aside.
    Combine beans, applesauce, maple syrup, cocoa powder, vanilla, sugar or stevia, baking powder, baking soda and salt in a food processor or blender and blend until smooth.
    Stir in oat flour and chocolate chips.
    Pour batter into the pan. Bake for 30-32 minutes or until brownies are set. Allow to cool before cutting into squares.

http://peasandthankyou.com/recipage/?recipe_id=6025913