Black Bean Brownies: don't be so quick to judge

What's moist, sweet, and packed with nutrients? My recent batch of black bean brownies, that's what! Don't let the black beans deter you. You have every right to be skeptical, but once you try one of these brownies for yourself, you'll wonder if any are actually in there.

Just think of the black beans as a boost for your brownies. You know, like the type you can have added into your beverages at juice and smoothie bars. Once blended into the mix, the taste of the supplement becomes unnoticeable (unless you go for one involving cayenne... those never go unnoticed), but that doesn't mean the benefits aren't there. The same goes for the beans— consider them to be an antioxidant, vitamin, fiber, and protein boost for your brownies. Multiple boosts for the price of one... what a deal!

If you're still not sold, there's another added bonus: these brownies are made with no flour! All of my gluten-free friends, you best be getting your baking sheets ready. You can write a nice thank you to Chocolate Covered Katie, later.

I forgot to add the vanilla extract into the photo... whoops.

To make these brownies, you'll need:

- 1 (15 oz) can of black beans (drained and rinsed)
- 2 tablespoons cocoa powder
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/3 cup honey
- 2 packets stevia
-1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
-1/2 cup semi-sweet or dark chocolate chips

Preheat the oven to 350 degrees and coat an 8x8 pan with olive oil. Then, combine all of the  ingredients (except the chocolate chips) into a
food processor and pulse until you have a very smooth batter. Once ready, pour the batter into the pan, stir in the chocolate chips, and pop into the oven for 18 minutes. Don't let the incredible smell tempt you into pulling them out too early; this gooey, chocolaty treat is worth the wait.

For a few ingredient substitutions, check out the original recipe by clicking the link here!