After making cookies with chickpeas, I went on to make brownies with black beans, and they were delicious too! Tasted the chocolate flavor more than the beans, but knowing the beans were in them made them seem healthy.
This is based on a recipe from the Chocolate-Covered Katie blog (http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/)
1 15 oz. can black beans, rinsed and drained
2+ Tbsp cacao or cocoa powder (the original recipe calls for 2 Tbsp, and after putting in 2 Tbsp, there was a little cacao powder left in the bag, so I emptied the rest of it out, making the total probably closer to 3-4 Tbsp)
1/2 cup oats (gluten-free if desired)
1/4 tsp salt
1/3 cup maple syrup
2 Tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp vanilla extract
1/2 tsp baking powder
Chocolate chips (the original recipe calls for 1/2 to 2/3 cup, I was low on chips and didn’t even have 1/4 cup, but thought maybe I made up for fewer chips with the extra cacao powder)
Preheat oven to 350 degrees. Put all the ingredients except for the chocolate chips in a food processor, and blend until mixture is smooth. Stir in the chips.
Pour mixture into a greased 8×8 baking dish (mine didn’t fully cover the dish). Cook for about 25 minutes, until the brownies start to crisp a little on top and the edges. Let cool for several minutes before cutting.