Black Bean Brownies

I know what you are thinking…this GF Indie has gone mad and all those veggies have finally gone to her head. Why would I EVER put black beans in my brownies?? Believe me I was there. And in this case, seeing isn’t believing. Tasting is believing. If you are looking for a healthy, nutritious, and fudgy brownie then you HAVE to try these! My first go around did come out a bit too fudgy consistency, if there is such thing, so I think a little flour, a chia egg, and some more oats will be in order for next round. I also need to use a smaller square pan vs longer pan. Small set back from living with the rents while we build our house. Trial and error. But tasty trial and errors. I am happy to make them again! Which quite possibly might be tonight since I may have gobbled up the first batch already…

Oh and confession: I thought about renaming them yummy poo brownies because that is what my husband said they looked like (not tasted like mind you) but I figured if I was going to convince you readers to try them, that probably wouldn't be the best way...

Black Bean Brownies

Ingredients

• 15 ounces black beans, drained and rinsed
• 2 whole bananas, chopped
• 1/3 cup agave nectar
• 1/4 cup unsweetened cocoa
• 1 tbs ground cinnamon
• 1 tsp organic vanilla extract
• 1/4 cup raw sugar
• 1/2 cup instant oats

Directions

Preheat your oven to 350 F. Grease an 8x8 pan and set aside. Combine all ingredients, except oats (unless you used raw oats like I did) in a food processor. Blend until smooth, scrapping sides as needed. Stir in your oats (if using instant) and pour batter into the pan.


Bake for approx 30 minutes. I used a longer pan instead of square so my baked quicker. Let cool before slicing. Pop in the fridge or freezer for an easy treat!!

*Recipe adapted from HappyHerbivore