Brownies Made with Black Beans

A few years ago, when bacon started showing up in desserts, I got a little jealous of those who could attempt these amazing savory and sweet culinary feats.  My retaliation?  A really lumpy pan of cocoa, oats, and black beans that resembled a flat lava cake. I gave up on this combination for couple years and rumors about really good black bean brownies began to surface.  Ones that could fool the most savvy of bake sale shoppers!  This coincided with my daughter's refusal to eat beans of any kind.  My vegetarian daughter was refusing to eat beans.  I said I would never lie to my children, but then Santa Claus happened, and so sneaking some beans into dessert didn't seem like such a horrid offense.  I did some searching and was led to Chocolate Covered Katie.  The recipe below is a combination of her recipe and everything I didn't do the first time I tried to make black bean brownies.  Score!  This recipe results in a cake textured brownie and best of all, my daughter eats them. 

Favorite Black Bean Brownies

1/2 Cup Quick or Rolled Oats
2 Cups Black Beans (Canned or Cooked, Drained)
2-3 TBS Cocoa Powder (3 if you prefer dark chocolate to milk chocolate)
1/4 tsp Sea Salt
1/3 Cup Agave Nectar (I have substituted dry sweeteners in a pinch, just reduced it to taste)
1/4 Cup Oil (I like olive oil, but coconut works well, and so does just plain vegetable oil)
1 TBS Vanilla Extract
1/2 tsp baking powder
 1 Egg (you can use a flax egg or increase your baking powder to 1 tsp and add an additional TBS oil)

Optional: a handful of your favorite chocolate bar/chips, coconut, walnuts, or dried cranberries.

*A Flax Egg substitute is 3 TBS of water and 1 TBS of flax meal whisked well (or shaken in a jar) cooled in freezer (if you rush like me) for a couple minutes. 

*This recipe is wheat free & can be gluten free with the appropriate choice in oats.  For a grain free option, almond flour works, but baking powder & vanilla extract often contain grain additives as well.  When possible I do use full vanilla beans instead of extract. 

Pre-Heat Oven to 350 F & grease an 8" square or round pan.  Food process your oats until they are a fine flour (a minute or so).  Add the Black Beans and continue to food process until they have a completely smooth consistency.  This should take at least 2 entire minutes.  Use your stove timer if you are impatient like me.  If you want to use a flax egg, use the processing time to make one. Add the rest of the ingredients to the food processor and pulse until completely consistent (this shouldn't take more than a few seconds).  Dump into your pan and bake for 15-20 minutes on the top rack of your oven.  A toothpick inserted in the middle should come out clean when it is finished baking. 

*I have not had good results doubling this recipe and baking in a 9x13" pan, plus I can't fit a double batch in my food processor.