Black Bean Brownies

I know: weird. But in a good way. You can't really taste the black beans unless you're looking to...and these are way better for you than the packaged kind. Although I can't say I don't love me some Betty Crocker mixes occasionally. 

These aren't going to be your usual decadent, rich brownies. But they are surprisingly good and you really don't have to experience the guilt factor after eating 3 of them like you would with regular brownies. They're very fudgy. Take a chance - they're worth a try, at least! I cut these up into 36 so they were brownie "bites" to take to an outdoor concert and share. 

Black Bean Brownies

1 15-oz can black beans, drained and rinsed
2 whole bananas, mashed
1/3 cup honey, pure maple syrup, or agave nectar
1/4 cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
1/2 cup quick-cooking oats 
Chocolate chips (optional)

Preheat oven to 350F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scraping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30-35 minutes or until a toothpick inserted in the center comes out clean. Wait until they have completely cooled before slicing into 9 pieces. Enjoy!