Black Bean Brownies

Prior to today, I've never made a successful vegan brownie. They would just sort of boil away in the oven, and come out hard, not very appetizing. They would still smell good, tricking my whole family into thinking they were going to have dessert that night. I have been mean to them long enough, it's time they get what they deserve. Fortunately, today is Labor Day so everyone is home to eat them so I don't have to ration myself some and test my self-control.

Low-fat, gluten-free, no white sugar =
nothing to stop me from having another ... and another.

I knew had to try these Low Fat Vegan Black Bean Brownies when I read that they were "dense, fudgey, and ultra-healthy", because I'm a firm believer that cake brownies are oxymoronic and have no place in my kitchen. And recipes with black beans always get my vote.

I'm not going to lie, they do taste like black beans. But it makes it even more delicious. Don't take my word for it, do yourself a favor and head over to Happy Herbivore to get the recipe.

First, a warning: this are really fudgey! If you want a bit more floury, add more instant oats as noted. I did not use the optional sugar, and for the first time, I followed a recipe exactly instead of personalizing it (which may or may not be why my past attempts at brownies were flops), so follow the link for the recipe. Next time I think I'll fold in some walnuts for that nutty-fudgey love.