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
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
