Black Bean Brownies

Every now and then you come across a recipe that piques your interest. This is one such recipe. And for more than one reason. I love brownies, but not chocolate. I love brownies, but not sweets. I know I am a wealth of oxymoron's. I still prefer salty over sweet, but once in a while I get a hankering for a little bit of sweetness. Insert Black Bean Brownies. When I first saw this recipe I knew right then and there I was going to make them. Now, you have to remember, that I am not one of those people who crinkles their nose up at unusual ingredients. And I think that is because I have moved away from the conventional way of thinking about food. And once you do that, your possibilities are endless. Open your mind.

I found these lovely little treats at Happy Herbivore. But I had no idea just how easy and good they were. Plus thee ingredient list is something we can all recognize and pick up at our local grocery store. Yes, even thee agave is now in every grocery store I visit. Who knew.

I am going to have to tweak them a wee bit, but not too much that I will post about it. I think that mine were just a bit too soft. So insert more oatmeal or black beans. You see, black beans are not just for Latin Cuisine.

15 ounces black beans drained and rinsed (we make our own)(in bulk so we have them ready to go)
2 whole bananas
1/3 cup agave
1/4 cup unsweetened cocoa powder
1T cinnamon
1t vanilla
1/4 cup raw sugar
1/4 cup instant oats (we flake our own)
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Preheat oven to 350 degrees. Grease an 8x8 pan (we use coconut oil) and set aside. Combine all ingredients except oats, in a food processor or blender until smooth, scrapping sides as needed. Stir in the oats and pour batter into pan. Bake approximately 30 minutes (we needed a bit more), or until a toothpick is inserted and comes out clean. Allow to cool before slicing...if you can.