Chocolate Black Bean Brownies

 A very simple and yummy recipe from Mennonite Girls Can Cook. It's gluten-free, no sugar added and still tasty! This is copied directly from their site:

1-19 oz can of black beans, drained and rinsed well
3 eggs
1/3 cup of coconut oil*
1/2 cup honey 
1 tablespoon vanilla extract
1/3 cup, sifted cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda

1. Grease a 9 " inch pan.  Line with parchment paper. 
2. Place all the ingredients in a blender or food processor and blend until it is all liquid with no lumps.  
3. Pour into the cake pan.
4. Bake in a preheated 350 degree oven for 25-30  minutes or until a toothpick inserted in the center comes out clean. (In my oven it took a full 35 minutes, so make sure to test your brownie).
5. Cool for 10 minutes. 
6. Remove from pan, and cool completely. 
7. Cover and refrigerate over night.  In my opinion this tastes best cold straight out of the fridge.
8. Serve with whip cream or ice cream if desired.
9. This cake is suitable for gluten free, lactose intolerant diets. 

*vegetable oil can used in place of the coconut oil, but I like the hint of coconut flavor it gives the brownie. 

Notes:

I  used vegetable oil so I didn't have any coconut flavor, and I'm okay with that. 

The kids couldn't keep their hands off these brownies!

May 12, 2015: I made 12 muffin sized brownies and they worked great! LET COOL IN PAN!