That's what's for dinner...: Black Bean Brownies

I have been meaning to make black bean brownies for a long time. Yesterday, my fitness instructor posted on her blog about going sugar free for 6 weeks. With a challenge like that, I felt like I had to make them. I scoured the internet for a better version of my old black bean brownies which used a box mix. Not that those aren't delicious, but I am trying to be better about making things from scratch. Not only is it cheaper, but I can make it healthier than the processed version. I found one recipe on The Food Network and one at Chocolate Covered Katie. They were both close to what I was looking for, but still needed to change a few things. I was looking for a recipe that was gluten free, oil free, sugar free and egg free...but didn't have to be vegan (so I could use honey). Also, part of the challenge was no chocolate (except unsweetened cocoa powder) so I had to replace the chocolate chips. I ended up with these...

Super fudgy brownies! Let them cool for a more "brownie" like texture.

You Will Need:
1 can of black beans, rinsed well and drained
1/2 cup rolled oats (I might use more next time)
1/4 cocoa powder
1/4 raw honey (buy local!)
1/3 cup unsweetened apple sauce
1 1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
1 package figs
Blender or food processor

Directions:
Put all of your ingredients in your blender and blend until smooth. You may need to scrape down the sides and add water a little at a time, but try not to add more than 1/2 a cup max. Your batter will be thick. The less water you add, the more brownie like they will be. Pour into a 9X9 baking dish that is either lined with parchment paper or sprayed with cooking spray. Bake at 350 degrees for 20 minutes, until a toothpick comes out clean*. Allow to cool for at least 30 minutes before devouring. The texture is a cross between fudge and brownies, but they firm up the longer you let them cool. Enjoy!