These brownies are vegan, gluten-free and low-fat, but still full of fudgy chocolately goodness!

1 can black beans, drained and rinsed
2 whole bananas
1/3 cup honey or maple syrup
1/4 cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
1/2 cup quick-cooking oats

Instructions:
Preheat oven to 350F. Grease a 9×9″ 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 approx 30-35 minutes or until a toothpick inserted in the center comes out clean. Wait until they have completely cooled before slicing.

 
I saw these on my favourite messageboard and was really curious to try them. The recipe didn’t specify what size can of beans, so I used a 19oz can, which I’m thinking was too much because I could really taste the beans in them. I would use a smaller can next time. Even though I was a little put off by the beany flavor and texture, no one else seemed to notice it. Maybe it was just more noticeable to me because I knew there were beans in them. The kids totally loved them, especially Cole.  He really liked them with peanut butter spread on top. It’s great finding a healthy recipe that my kids actually enjoy eating, so I would say these brownies were a success!
 
Recipe from Weddingbells Forum